Glossary K

Kaeng Liang refers to Thailand's vegetarian curry. The most common vegetables included in this dish are Buab Liam or sponge gourd, Bai Tam Leung (gourd leaves) and Phak Nam Tao (bottle gourd). Some other ingredients are also included, such as shrimp paste, dried shrimp and shallots.

Kaeng Matsaman refer's to one of Thailand's curry dishes with meat, potatoes, peanuts and coconut milk. Kaeng Matsaman is a mild curry from the Muslim Southern part of Thailand.

Kremsnita refers to Croatia's delicious, custard-based treat that can be found at any Slasticarnica (pastry shop) in the country. In Zagreb in particular, the food seems a little more Central European in influence. There are heavy dishes such as this Zagreb Steak (fried steak) and rich pastries such as Kremsnita

Kuirdak is a Kazakhstan dish made with organ meats or innards, like liver, kidney, heart, lungs and fat. Traditionally, Kazakh Cuisine offers many meat dishes, and Kuirdak is one of the most popular dishes. Kuirdak is a dish prepared from a freshly slaughtered horse, sheep, or cow and consists of the animal's liver, heart, kidneys, and other organs cut into pieces, boiled in oil, and served with onions and pepper. Kuirdak is also known as Kuyrdak or Kuirdak

Kaeng Pa refers to " jungle curry" from Thailand. Kaeng Pa is a water-based curry eaten in Northen Thailand. This curry is hot and full of flavor from fingerroot, kaffir lime zest, lemon grass, garlic, shallots, shrimp paste and chilis.

Kurt refer to salty dried cheese balls, one of the traditional foods from Kazakhstan.

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