หุง
See also: หิ้ง
Thai
Etymology
From Proto-Tai *truŋᴬ (“to cook (rice)”),[1] 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), Zhuang rung (“to cook (rice)”) (dialectal).
Pronunciation
| Orthographic/Phonemic | หุง h u ŋ | |
|---|---|---|
| Romanization | Paiboon | hǔng |
| Royal Institute | hung | |
| (standard) IPA(key) | /huŋ˩˩˦/(R) | |
Verb
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
- For glutinous rice, the term นึ่ง (nʉ̂ng) is used.