Glossary K
The food glossary +++ Popular Articles: 'Kamias', 'Kinchay', 'Kangkong'
Kaya (Nyonya Coconut and Egg Jam) refers to a coconut jam from Malaysia which is made from coconut milk, duck eggs or chicken eggs, flavored with pandan leaves and sweetened with sugar. It is widely eaten in Southeast Asia either as a spread on a piece of toast, bread or crackers. It is used as a topping for Nyonya Kuih or as fillings for Bao (steamed buns) and baked buns.
Kaymak is the Turkish culinary term for for "cream", and "clotted cream " which is mostly served with Turkish desserts.
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.
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