Friday, September 17, 2021

Frequent mistakes when pronouncing in English

"I speak so bad English that when I order a beer I don't know if they are going to bring me a bird, a beard, a bear, or a beer." Does the joke ring a bell? Have you experienced it first hand? Indeed, there is a lot of confusion with these words. And if not, try saying The bear with a beer was bare for a beard.

There are differences between vowels with the same sounds. This is something that usually happens for example in the words beer and bird, or the very famous sheet and shit. The trick here is to always pronounce the combination "ee" with the vowel "i" of our language, while words with "i" as the second case of each example, it is better to pronounce them with an "e" of our language, but very soft.

Confusing the / S / with the / Z /

The English have up to four different ways of pronouncing the "s" and only one looks like ours. See, strange ...


However, the intervocalic "s" is pronounced in a way similar to our / z / (sounds like a buzz) but softer and more subtle: as in Busy, easy ...


Especially difficult for Spaniards is the "S" at the beginning of the word since it is hardly pronounced. While the Spanish tend to pronounce "Spain", the English barely mark the "S" and there is no "E" sound in front.


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Using the / R /

Another characteristic example: the Spanish / r / is strong and marked, it is a vibrant phoneme, however in English it is hardly pronounced, and when it does it is with a sound very close to our “ere” as in face.

The sound of the / H /


In Spanish, the sound of the letter “h” is mute, however in English, it is pronounced. The English phoneme [h] is softer than the “jota” in “ja-hee-hee-ho-Ju”, and it does not sound with the throat, as we make it sound in Spanish. It is rather equivalent to the sound of exhaling loudly that we make when we are tired, or when we sigh; or when we have run out of breath when quickly climbing a ladder.


If you think about it, Hispanics are reasonably used to that sound, even if it's not a sound that we use in Spanish. It is the sound of "Help!", "Hair", "hardware", "happy", "house", "heavy", etc. In a way we have already accustomed the ear to know that these words are not pronounced with the Spanish “jota”, but in a somewhat softer way.

The letter / C /


The letter 'C' is pronounced as a 'S' c hen's followed by 'E', 'I', 'Y' . Ex: ' Cinema '.

It is read as a 'K' when followed by ' A', 'O', 'U', 'K'. Ex: ' cake' .

Instead, you have to vocalize it as 'CH' when it is followed by an 'H' . Ex: 'church'.

V or F

This is another great difficulty for Spanish speakers since in Spanish, they both sound the same. Although the B is the same as in Spanish, a deaf sound, the V is voiced, and therefore it approaches (without going over) the F and vibrates.

Compare for example the words vet (veterinarian) or bet ( bet)


The morpheme - ed

The simple past and the past participle are easy, they are formed by simply adding “-ed” to the end. However, you have to be careful with that ending, which is not always pronounced the same:


It is pronounced / ɪd / when preceded by “t” or “d”, such as in wanted, expected, needed, or awarded.

When immediately preceded by any voiced vowel or consonant, it is pronounced / -d / , as in the cases of played, bargained, touched, or moved.

Finally, when “-ed” is preceded by a hollow sound, it is pronounced as / t /, for example, liked, tapped, jumped, or packed.

Our advice is that after knowing the main differences, dedicate your effort to train your ear without stress. You will see how progressively English sounds resonate in your head in an increasingly natural way and how your pronunciation improves, without even realizing it.

Thai Black Sticky Rice Pudding

Homework: 10 minutes

Cook: 30 minutes

Rice soak: 4 hours

Total: 4 hours 40 minutes

Dessert

Asian,Thai

Servings 5 - 6 people

Touch or position the cursor to scale

Video of the recipe above. Thai Black Sticky Rice Pudding is a traditional Thai dessert that is a favorite of upscale modern Asian restaurants for its striking jet-black color. It's hard to believe that you can make something so delicious that it is made primarily with just rice, water, and sugar!

Instructions


1. Soak the rice: Place both kinds of rice in a bowl and cover them with water (5cm / 2 "above). Soak for 4 hours (up to 12 hours).

2. Strain the rice and put it in a pot.

3. Pandan Leaves: Add the knotted pandan leaves.

4. Simmer 30 minutes: Add 4 cups of cold water. Boil it. Lower the stove to simmer so that it simmers very gently (small slow bubbles). Cook over low heat for 30 minutes (without lid), stirring frequently for the last 15 minutes and almost constantly towards the end (so that the base does not catch).

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5. Consistency: The rice should be soft / fully cooked, reduce the water and the sauce should be creamy, not watery (the starch in the rice thickens the water).

6. Add sugar: Add sugar and salt until dissolved (~ 20 seconds).

7. Ladle in Bowls - Should ooze slowly, not runny, or thick enough to sit on a mound.

8. Dressings: Mix the coconut cream with salt. Drizzle over the rice pudding. Top with toasted coconut and mango if using. Serve immediately.

1. Black Sticky Rice - Usually sold labeled as ' sticky rice, this is black Thai rice that becomes sticky when cooked and creates a creamy sauce from the starch. It tastes nutty. Find it in Asian and Thai grocery stores, or online, like here and here (Australia).

White Sticky Rice - The white rice equivalent does not have the same nutty flavor as black rice, but it is stickier. So blood sausage traditionally uses a combination of both to get the best consistency.

No sticky rice? Unfortunately, there is no substitute. If you only have ordinary white rice, I would recommend making this rice pudding instead, which is made with ordinary white rice. Use the COCO version (note 1) and omit the cinnamon and raisins, add coconut cream and coconut flakes for topping + mango for the Thai version.

2. Pandan Leaves - Herbaceous plant that resembles palm trees used in Southeast Asian cuisine. It imparts a distinctive fresh earthy flavor to dishes, there is no substitute. They are usually between 30 and 50 cm long.

Prepare by simply folding it as needed to fit in the pot, then tie a knot in the middle to hold it together and release a little extra flavor.

It is sold fresh and frozen in Asian stores and sometimes (🤞🏻) at Harris Farms in Sydney and Queensland.

Best Substitute - Kaffir lime leaves. Slightly different but clearly from Southeast Asia with similar hues. Use 2, crush in hand and drop into the water.

You do not have any? Be generous with the coconut cream topping. Add a nice touch of Asian flavor!

3. Palm Sugar - Sugar extracted from palm trees that have a wonderful caramel flavor. It comes in blocks and should be grated on a box grater so it dissolves easily. It is sold in large grocery stores in Australia (Coles, Woolies, Harris Farms) and in Asian stores.

4. Toasted Coconut Flakes - Spread out on a tray and toast in a 350 ° F / 180 ° C oven for 5 to 8 minutes, stirring once, until lightly browned.