Glossary K
Deutsch: Kohlrabi / Español: Colirrábano / Português: Couve-rábano / Français: Chou-rave / Italiano: Cavolo rapa
Kohlrabi in the food context refers to a type of vegetable that belongs to the brassica family, which also includes cabbage, broccoli, and cauliflower. Its name comes from the German words for cabbage ("Kohl") and turnip ("Rabi"), reflecting its appearance and taste, which resemble a cross between a turnip and a cabbage stem. Kohlrabi can be eaten both raw and cooked and comes in green or purple varieties, although the flesh inside is usually pale green or white.
Deutsch: Fisch-Ceviche / Español: Ceviche de pescado / Português: Ceviche de peixe / Français: Ceviche de poisson / Italiano: Ceviche di pesce
Kinilaw na Isda in the food context refers to a traditional Filipino dish similar to ceviche, consisting of raw fish marinated in vinegar or citrus juices such as calamansi (a small, sour citrus fruit native to the Philippines). The acidity of the marinade "cooks" the fish without heat, resulting in a refreshing and slightly tangy dish. Kinilaw na Isda is seasoned with salt, pepper, and sometimes chili peppers for heat, and enhanced with other ingredients like onions, ginger, and sometimes coconut milk, adding layers of flavor and texture to the dish.
Deutsch: Kikiam / Español: Kikiam / Português: Kikiam / Français: Kikiam / Italiano: Kikiam
Kikiam in the food context refers to a popular Filipino street food item that originated from Chinese cuisine. Traditionally, it is made from ground pork or shrimp mixed with finely chopped vegetables (such as carrots and water chestnuts), wrapped in bean curd sheets (tawpe), and then steamed or deep-fried until golden brown. The mixture is seasoned with five-spice powder, salt, and pepper, giving it a unique and savory flavor profile. Kikiam is often served sliced with a sweet and spicy dipping sauce.
The basic preparation involves stir-frying cooked rice (usually cold, leftover rice) in a wok or frying pan with a small amount of oil, adding various mix-ins such as:
- Vegetables: Carrots, peas, onions, bell peppers, and scallions are popular choices.
- Proteins: Eggs, chicken, pork, beef, shrimp, or tofu can be added to make the dish more substantial.
- Seasonings: Soy sauce, sesame oil, oyster sauce, and garlic are commonly used to flavor the dish.
Application Areas
Fried rice serves multiple roles in culinary contexts, such as:
- Main Dish: It can be a complete, standalone meal with the inclusion of various proteins and vegetables.
- Side Dish: A simpler version can accompany other dishes in a larger meal.
- Culinary Creativity: Fried rice is an excellent canvas for experimentation, allowing cooks to blend different ingredients based on availability and preference.
"Kalo-Kalo" refers to a specific style or recipe of fried rice within a particular cultural or regional cuisine, the basic principles of fried rice preparation would still apply, but with unique ingredients or techniques that give "Kalo-Kalo" its distinct identity. Without more specific information, it's recommended to explore regional cookbooks, culinary websites, or local food experts to learn more about this particular variant of fried rice.
Deutsch: Maniokblätter / Español: Hojas de yuca / Português: Folhas de mandioca / Français: Feuilles de manioc / Italiano: Foglie di manioca
Kamoteng Kahoy Leaves in the food context refer to the leaves of the cassava plant, also known as yuca or manioc. Cassava, scientifically named Manihot esculenta, is widely cultivated in tropical and subtropical regions for its starchy tuberous root, which is a major source of carbohydrates. The leaves, often overlooked in some cuisines, are also edible and highly nutritious, rich in protein, vitamins (especially Vitamin A and Vitamin C), and minerals.
Kutsay is the Filipino term for "green leeks", a term for allium odorum, Chinese chives