Glossary K
Kecipir is the Indonesian word for "Winged bean" (Psophocarpus tetragonolobus). In Indonesia, Kecipir has been called the "one species supermarket” because practically all of the plant is edible. The beans are used as a vegetable, but the other parts, like the leaves, flowers, and tuberous roots are also edible. The tender pods, which are the most widely eaten part of the plant which is best eaten when under 1 inch in length, can be harvested within 2 to 3 months of planting. The flowers are often used to color rice and pastries. The flavor of the beans has a similarity to asparagus. The young leaves can be picked and prepared as a leaf vegetable, similar to spinach. The roots can be used as a root vegetable, similar to the potato, and have a nutty flavor; they are also much more rich in protein than potatoes. The dried seeds can be useful as a flour and also to make a coffee-like drink. Each of these parts of the winged bean provide a source of vitamin A, vitamin C, calcium, iron, and other vitamins.
Kecipir is called Sigarilyas in the Philippines, Kachang Belimbing in Malaysia, and Thua Phu in Thai.
I never thought that all parts of Kecipir is edible. In the Philippines, where it is called in Tagalog, Sigarilyas only the pod is sold in the wet markets. My mom used to cook this with Sinigang dishes and can be cut into small pieces (julienned) and sauteen with Giniling or ground pork with chopped onions and garlic. Whenever it is available (which seems to be all the time), I buy it, I need to enjoy this vegetable, so exotic and I don not know until when there will be farmers who will plant them. I have not seen Kecipir or Sigarilyas in Asian markets.
This bean has been called the "one species supermarket” because practically all of the plant is edible. The beans are used as a vegetable, but the other parts (leaves, flowers, and tuberous roots) are also edible. The tender pods, which are the most widely eaten part of the plant (and best eaten when under 1? in length), can be harvested within two to three months of planting. The flowers are often used to color rice and pastries. The flavor of the beans has a similarity to asparagus. The young leaves can be picked and prepared as a leaf vegetable, similar to spinach. The roots can be used as a root vegetable, similar to the potato, and have a nutty flavor; they are also much more rich in protein than potatoes. The dried seeds can be useful as a flour and also to make a coffee-like drink. Each of these parts of the winged bean provide a source of vitamin A, vitamin C, calcium, iron, and other vitamins.
Kucai is Indonesian word for "Garlic Chives". There are two (2) varieties/forms of Garlic chives: (1) the cultivated form which is called Allium tuberosum; and (2) wild form which is called A. Ramosun. Kucai is relatively new for the English-speaking world, but said to be well-known in Asian cuisine. Garlic chive taste more like a garlic than a chive, but milder than real garlic. Both leaves and the stalks of the flowers are used as a flavoring similarly to chives, green onions or garlic and are used as a stir fry ingredient. In China, they are often used to make dumplings with a combination of egg, shrimp and pork. They are a common ingredient in Chinese Jiaozi dumplings and the Japanese and Korean equivalents. The flowers may also be used as a spice. In Vietnam, the leaves of garlic chives are cut up into short pieces and used as the only vegetable in a soup of broth and sliced pork kidneys.
I have never seen garlic Chives in the Philippines, but I tasted Garlic Chives the first time here in Germany. I found it in the frozen section of the Asian market where I frequently visit and got curious. At home, I experimented and just dip it in hot water and put a bit of soy sauce, and it worked. It has a lovely taste - garlicky, but milder. I think if I make Arroz Caldo, Kucai (garlic Chives) can be a tasty topping. I am excited to find out, if it is available in the Philippines.
Kahvalti is the Turkish word for "Breakfast". Kahvalti has originated from two (2) words: "kahve alti” which literally means "under coffee” or "before coffee”, since traditional Turkish coffee is usually drunk after breakfast or in the afternoon. Kahvalti time means breakfast time when in Turkey and it is usually consists of black tea for those who like to drink tea. Other foods served during Kahvalti include:
white cheese (similar to Feta of Greece), Kasar cheese (a pale yellow cheese made of sheep’s milk), black and green olives, tomatoes, cucumbers, hard -boiled eggs, Sucuk (Turkish sausage seasoned with garlic and spices), Pastirma (similar to prosciutto or pastrami), Tereyag (butter), honey, Kaymak (cream), jam, Börek (pastry), Menemen (Turkish omlette made with tomatoe, pepper and eggs), Simit (Turkish sesame bagel) and warm and freshly baked Ekmek (bread). Bread has an extremely important place in Turkish cuisine and even though there are different types of breads, it is mostly Somun (leavened and baked loaf bread) that is served fro breakfast. Jams are made from different kinds of fruits such as, cherry, peach, orange, strawberry, mulberry etc. Sometimes other varieties of cheeses are served, like those with herbs and spices. For those who likes a more filling and hot breakfast, some Turkish serves soup, too.
Kazandibi also known as Kazan Dibi refers to a
white pudding with blackened surface. It is also referred to as "burnt pudding". Kazandibi is often served as a dessert
Kaalan which is also known as Moru Curry, Kallan or Kalan refers to a vegetarian dish from Kerala, India. It is also one of the traditional curry dishes in Kerala. Kaalan is a very traditional Malayali dish which makes use of yoghurt and coconut cream/milk with various fruits and vegetables and lots of spices, such as Cheena (Yam), Kaya/Vazhakka (Raw Plantain), Kumbalanga (Ash Gourd). Vella Mathanga (White Pumpkin and Vellarikka (Sambar Cucumber/Yellow Cucumber) can also be added if desired. Some of the spices used to make Kaalan, that makes it so delicious are chilis, Mustard seeds, Fenugeek seeds, Turmeric powder, Cumin, and Curry leaves.
Kaalan has a very thick in consistency with very little gravy. It has to be stirred for a long time until the gravy from coconut milk and yoghurt thickens.
Another variety of Kaalan is Mambazha Kaalan which makes use of Mangoes instead of yam and banana.
Kaalan is always a part of the Onam Sadhya/Sadya, a feast in Kerala. Back home, we never used to make Kaalan. Instead, Pulisshery was made using Yogurt and Coconut.
The main vegetables used for making Kaalan are Ash Gourd, Raw Plantain and Yam. You can also add Pumpkin and Cucumber. The main difference between Kaalan and Pulisshery is that Kalan is very thick in consistency with very little gravy. You need to stir Kaalan for a long time till the gravy thickens. If Kaalan is prepared properly, it doesn’t require refrigeration and will stay fresh upto one week. Whereas, for pullishery, you add curd and remove it from heat immediately and it is has lot of gravy.
Semi Ripe Plantain diced -1
Elephant Yam/Suran (chena) diced – 1 cup
Pepper powder – 1/2 tsp
Ghee – 1/2 tsp(Optional)
Lightly beaten curd(preferrably sour)-2 cups
Turmeric Powder – 1/4 tsp
Salt – to taste
Oil- as needed
For Grinding:-
Jeera seeds – 1/2 tsp
Grated coconut – 1 cup
Green chillies – 5
Grind the above together to a very smooth paste.
For popping:-
Mustard Seeds – 1 tsp
Curry leaves -a sprig
Red Chillies Split- 3
Fenugreek powder – a pinch