KGT p. 93. If heat is used as part of food preparation, the cook is most likelyto mIQ ("deep-fry") the food. This involves first acquiring tlhagh ("animalfat") from any available source and then heating it up so that it boils (thegeneral word for "boil is pub, but the verb used specifically to refer to theboiling of fat is 'Im ["render"]). After it has been boiling for a while, thefood to be fried is tossed in (sometimes having been coated in some kind ofpaste), and it stays there until it has soaked up as much of the tlhagh("fat") as possible. A particularly popular dish, tlhombuS, requires that thecook coat a block of tlhagh with a mixture of ngat ("herbed granulatedcartilage") and tIr ("grain") and then briefly immerse the block into thealready boiling fat, just until the coating hardens.KGT p. 93. Experienced cooks will mIQ ("fry") the DIghna' por ("[digna]leaf"), though this is risky, since if the leaf is heated for too long, it willwilt.

KGT p. 93. If heat is used as part of food preparation, the cook is most likelyto mIQ ("deep-fry") the food. This involves first acquiring tlhagh ("animalfat") from any available source and then heating it up so that it boils (thegeneral word for "boil is pub, but the verb used specifically to refer to theboiling of fat is 'Im ["render"]). After it has been boiling for a while, thefood to be fried is tossed in (sometimes having been coated in some kind ofpaste), and it stays there until it has soaked up as much of the tlhagh("fat") as possible. A particularly popular dish, tlhombuS, requires that thecook coat a block of tlhagh with a mixture of ngat ("herbed granulatedcartilage") and tIr ("grain") and then briefly immerse the block into thealready boiling fat, just until the coating hardens.KGT p. 93. Experienced cooks will mIQ ("fry") the DIghna' por ("[digna]leaf"), though this is risky, since if the leaf is heated for too long, it willwilt.