หุง
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See also: หิ้ง
Thai[edit]
Etymology[edit]
From Proto-Tai *truŋᴬ (“to cook (rice)”), from Middle Chinese 烘 (MC huwng|xuwng|huwngH|xuwngH, “to bake; to dry (on fire)”). Cognate with Lao ຫຸງ (hung), Shan ႁုင် (hǔng), Ahom 𑜍𑜤𑜂𑜫 (ruṅ).
Pronunciation[edit]
| Orthographic/Phonemic | หุง h u ŋ | |
| Romanization | Paiboon | hǔng |
| Royal Institute | hung | |
| (standard) IPA(key) | /huŋ˩˩˦/(R) | |
Verb[edit]
หุง • (hǔng) (abstract noun การหุง)
- (of any other rice than glutinous rice) to steam.
- (of traditional medicine, medical ointment, beeswax, etc) to cook or prepare by boiling or simmering.
- (of precious stone, jewelry, etc) to change the colour by heating.
Usage notes[edit]
- For glutinous rice, the term นึ่ง (nʉ̂ng) is used.