Deutsch: Abalone / Español: Abulón / Português: Abalone / Français: Abalone / Italiano: Abalone /

Abalone is a mollusk that is a popular ingredient in Chinese dishes, particularly in Cantonese cooking. Abalone is a member of the genus Haliotis, which means sea ear, referring to the flat shell. It is available fresh, dried, or canned. In dried form it must be soaked for several days before using.

Moreover, as a mollusk, abalone possesses a shell that is pearlescent on the inside. This material which can be scraped off, and sliced thin are called mother of pearl. It can be used to make fashion jewelry and as furniture inlays.

Ref: 122243/2006-10-09

You have no rights to post comments

Related Articles

Gra chai ■■■■■
Gra chai is a Thai term which means chinese keys Gra-chai as the Thai people know it, has a misleading . . . Read More
Brandy ■■■■■
Brandy refers to a distilled from wine or fermented fruit juice (eau-de-vie) The highest quality brandies . . . Read More
Jeon ■■■■■
Jeon: Jeon means pan-fried Korean dishes. Jeon is a kind of pancake made from mushrooms, pumpkin, slices . . . Read More
Bank ■■■■■
The term bank may refer to the following:a financial institution and intermediary that accepts deposits . . . Read More
Fa Cai ■■■■
Fa Cai which is also known as black moss, hair weedshair mossNostoc flagelliforme, a cyanobacterium (type . . . Read More
Humba ■■■■
Humba a dish of stewed porka very spicy dish made of pork or chicken from the Visayas Region of the Philippines. . . . Read More
Job's tears ■■■■
Job's tears refers to an ancient grain prized throughout Africa and Asia. It is black, shaped like a . . . Read More
Mensí ■■■■
Mensí refers to a black, very salty, mashed soy bean with a potent sea flavor which has been adopted . . . Read More
Char Koay Teow / Char Kuey Teow ■■■■
Char Koay Teow / Char Kuey Teow: Char Koay Teow or Char Kuey Teow refers to one of the popular hawker . . . Read More
Aduppu ■■■■
Aduppu also called Nerupodu is a traditional stove being used in Kerala, one of the southern state of . . . Read More