Tomato Ketchup Prawns 茄汁蝦

Iab Hui has just uploaded a video on how to make sweet and sour prawns, Teochew style and the dish is called gio5zab4 hê5 茄汁蝦

As usual, we can learn lots of Teochew words by listening to this video. I have made a word list for you so you can follow the video and understand what he is saying. 

seng1 niao2 seng1 niao2 gai7 bhi7dao6
酸裊酸裊個味道｜ 酸袅酸袅个味道
delicately sour refreshing flavour
ui7kao3	胃口	appetite
gio5zab4	茄汁	tomato ketchup
You may want to know that ketchup is derived from gio5zab4 !!
gion1 cang1	薑蔥｜姜葱	ginger and spring onions
I think in North America, spring onions are called green onions.
gog4 焗 is a Cantonese word and our Teochew word is hib4 熻 which is to cook in a closed vessel.
gog4	焗	cook in a closed vessel
hib4	熻	cook in a closed vessel
siu2sion1	首先	first of all, in the first place
cu2li2	處理｜处理	to deal with
cu2li2 is a Mandarin Teochew word and our Teochew word is li2loh8 理落
huang1biang6	方便	easy, convenient
For this case, we Teochew people normally say goi7 易
sion1 cu2li2 hê5 ui5 ziah8 ki2lai5 huang1biang6
先處理蝦為食起來方便｜先处理虾为食起来方便
He actually said the above sentence in the use of huang1biang6 and the sentence below uses Teochew words to mean the same thing.
sion1 li2loh8 hê5 so2in2 goi7 ziah8
先理落蝦所以易食｜先理落虾所以易食
tao5ziam1 頭尖｜头尖
rostrum - the stiff snout, anterior prolongation of the head of the prawn
ka1ciu1	骹鬚｜骹须	maxillipeds and pereiopods
kui1 buê3	開背｜开背	to slice open the back
hê5deng5	蝦腸｜虾肠	the intestine of the prawn
mag8dêg8	目的	purpose, aim
bou7zou6	步驟｜步骤	step, procedure
tiao5	調｜调	to blend, to mix
gio5zab4	茄汁	tomato ketchup
huang1gio5zion3	番茄醬｜番茄酱	tomato sauce
huang1gio5zion3 is the Mandarin Teochew word for gio5zab4
sung5	純｜纯	unadulterated, pure, does not have any additives
piang1 seng1	偏酸	on the sour side i.e. tasting sour
dêg8biag8	特別｜特别	especially, particularly
ngo6riag8	遇熱｜遇热	being heated up
dêg8biag8 si6 ngo6riag8 i1 oi6 piang1 seng1
特別是遇熱會偏酸｜特别是遇热会偏酸
Especially when heated up it can become sour.
suah4cui3	煞嘴	tasty, good to eat
so2 zu6 zui2hung1	鎖住水分｜锁住水分	to lock in the moisture content
cin1diam5bhi7	鮮甜味｜鲜甜味	sweet fresh taste
dian2 sio1riag8	鼎燒熱｜鼎烧热	to heat up the frying pan
ziang1	煎	to pan fry
ziang1 is a Mandarin Teochew word and our Teochew word is luah4烙
pan3	冇	swollen, to swell up
dong1huê2	中火	medium heat
mang7mang7 rib8 bhi7	慢慢入味	for the flavour to slowly penetrate into . . .
seng1 niao2 seng1 niao2	酸裊酸裊｜ 酸袅酸袅	delicately sour and refreshing
iu7 seng1 iu7 diam5 iu7 pang1	又酸又甜又芳	it is also sweet and sour
Pang1 芳 originally mean flavour and now it follows the Mandarin meaning for 香 which means appetising.
hui1sion5	非常	very
gao3lag8	夠力｜够力	awesome, impressive
for very impressive, we can also say gao3lag8 si2 夠力死｜够力死
He then said in Mandarin 搞定 and in Teochew we say “finish making” as muêh8dig8 物直