หุง

See also: หิ้ง

Thai

Etymology

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

Pronunciation

Orthographic/Phonemic		หุง h u ŋ
Romanization	Paiboon	hǔng
	Royal Institute	hung
(standard) IPA^(key)		/huŋ˩˩˦/

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.

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