Glossary K

The food glossary +++ 'Kamias', 'Kakang Gata', 'Kinchay'

Deutsch: Kochkunst
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region.

Deutsch: Koch

Cook or The Cook may refer to Cooking (the preparation of food) or the Chef, a professional proficient in all aspects of food preparation.

 

Kangkong is the Filipino term for Swamp Cabbage or River Spinach..

Kinchay is a Filipino term for asian celery. Kinchay is also said to be a Chinese Parsley, the flat leaf variety of Parsley and not the one with curly leaves.

Kinchay is used in the Philippines in several ways, but I can remember that my mommy used the leaves only to garnish her Pancit Bihon (Rice Noodles).

In Germany, I used it a lot, but the variety with curled leaves as shown in the Picture below.

Kichay is usually mistaken as Wan Soy (Coriander/Cilantro) as they look alike in so many ways. So as not to make mistakes , I always get a small part of a leaf and smell. It is really the smell that one can recognize if it is a flat-leaf parsley or a Coriander/Cilantro as Corianer/Cilantro has that very Special smell different from Kichay (Chinese Parsley) 

 

Kao pad also known or spelled as Khao phad is a Thai term for "fried rice". 

Fried rice is called Sinangag in the Philippines cooked with crushed or minced garlic. Sometimes it cooked with chopped onions, beaten eggs with added chopped ham or chorizos, depending on the one cooking it

Kai Pad Met Mamuang Himmaphan refers to a Thai food/dish  made of chicken that is  fried with cashew nuts

  1. Kada
  2. Kareapela
  3. Kozhuva Achar
  4. Kapet

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