Glossary K
The food glossary +++ Popular Articles: 'Kalamansi', 'Kamias', 'Kakanin'
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)
Koorka Olarthiyathu/Ularthiyathu refers to Kerala's stir fry food made from Koorka which is the Malayalam word for Chinese Potato.
Olarthiyathu is one of Kerala's foods. Olarthiyathu is a Malayalam word which literally translated as "dried up completely". Koorka is stir-fried until "dried up" with lots of onions, slices of Chilies, coconut and several spices, such as Kadugu and Curry Leaves.
Koorka Olarthiyathu goes very well with steamed rice, Porotta and Chappathi/Rotie and Papadam which is usually served to complete a meal in Kerala.
Below are pictures of Koorka Olarthiyathu prepared by a family in the district of Allepey in Kerala.
Koorka is also spelled as Koorkka, Korkka or Kurkka Olathiyathu/Ularthiyathu, a Chinese Potato Stir Fry
Can be seen clearly from this variety of Olarthiyathu are green Pepper, Onions and Kadugu (black mustard seeds)
