หุง

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See also: หิ้ง

Thai[edit]

Etymology[edit]

From Proto-Tai *truŋᴬ (to cook (rice)), from Middle Chinese (MC ɦuŋ, huŋ, ɦuŋH, huŋH, “to bake; to dry (on fire)”). Cognate with Lao ຫຸງ (hung), Shan ႁုင် (hǔng), Ahom 𑜍𑜤𑜂𑜫 (rung).

Pronunciation[edit]

Orthographic/Phonemicหุง
h u ŋ
RomanizationPaiboonhǔng
Royal Institutehung
(standard) IPA(key)/huŋ˩˩˦/

Verb[edit]

หุง (hǔng) (abstract noun การหุง)

  1. (of any other rice than glutinous rice) to steam.
  2. (of traditional medicine, medical ointment, beeswax, etc) to cook or prepare by boiling or simmering.
  3. (of precious stone, jewelry, etc) to change the colour by heating.

Usage notes[edit]

  • For glutinous rice, the term นึ่ง (nʉ̂ng) is used.