Kacang Panjang refers to "long bean"(Vigna unguiculata) in Indonesia. These long, thin beans can grow over one foot in length, very similar to green beans. It is also known in English as yard long bean, snake bean, long-podded cowpea, asparagus bean or chinese long bean The crisp, tender pods are eaten both fresh and cooked. They are at their best when young and slender. They are sometimes cut into short sections for cooking uses. They are used in stir-fries in Chinese cuisine. In Malaysian cuisine they are often stir-fried with chilis and Sambal or used in cooked salads called Kerabu. Chinese long beans have a more delicate flavor and are common in Cantonese cuisine.

Read more ...

Kacang Buncis refer to "French beans" in Malaysia.

Kulit Kayu Manis refers to "Cinnamon" in Malaysia.

Kreppel another name for "Donut/Doughnut" in German. Kreppel is also known in Germany as Fastnachstküchle, Berliner, Berliner Pfannkuche, Krapfen, Fashingskrapfen or Pfannakung.

Kayu refers to a Japanese rice gruel - a watery, soft cooked rice that resembles oatmeal and porridge. It is an appropriate dish for making used of left over rice. Since Kayu can easily be disgested, it is usually served to people who are sick. This is also a traditional practice in my home country, the Philippines, where we usually serve "plain Lugaw "(only with a bit of salt or sugar) to sick persons, also because it is easily digested.

Katsuobushi are dried bonito flakes which are used to make dashi soup stock. Also, katsuobushi are used as toppings in various dishes, such as salads, tofu and cooked vegetables. There are varieties of finely sliced Katsuobushi which are made especially to be used as garnishes.