Glossary K

English: Kiniler / Deutsch: Kiniler / Español: Kiniler / Português: Kiniler / Français: Kiniler / Italiano: Kiniler /

Kiniler refers to the Pangasinan term for what is commonly known as Ginataang Bilo-bilo or Ginataang Halo-halo, can be as simple as rice balls and diced cooking banana called Saba in the Philippines, cooked in Gata (coconut cream) thickened by ground glutinous rice. It can also be made from a stew of different fruits, such as: Kamote (sweet potato) in three colors (white, yellow and purple), Cooking banana called Saba, Langka (jackfruit), even Buko (young coconut) and Mais (corn) and flavored with Anise. Kiniler can be multi-textural (1) soft and sticky (when it is made from small marble shaped sticky rice called Bilo-bilo), crunchy (when it has Langka and Ube, jackfruit and purple yam ), chewy (Sago -Tapioca balls and Saba), mushy (Kamote or sweet potatoes). Pangasinan is one of the Provinces in the Northern part of the Philippines

Kinnie refers to Malta’s national drink which is a fizzy drink made out of bitter oranges.

Kinu which literally means "silk", refers to Kinu-tofu which is made by pouring soy milk mixed with a coagulant into a container. A silk cloth is not used in this procedure. The end product

Kinunot is a dish from the Philippines, specifically from the Bicol Region which is made with a fish called Pagi (Stingray in English) or from the meat of a Shark. The fish meat is cooked or simmered in coconut milk with leafy green vegetable called Malunggay. Like any other dishes from the Bicol Region, Kinunot is spiced with red chili peppers.

Spicy food especially from red hot chili peppers or Siling Labuyo in Filipino is characteristics of the food from the Bicol Region. Spiciness of the dishes though varies from one household to the other.

Kinuski-Kastike refers to Finnish toffee like dessert-sauce made of double cream and sugar cooked until thick and brown. Kinuski-Kastike is very delicious when serve together with ice cream.

Kiofteria refers to one of the traditional Cyprus sweets of dried grape-juice jelly.

Kiopolu refers to a Bulgarian vegetarian salad made of baked aubergine, pepper, garlic and tomatoes puree.

Kip-Kap refers to one of the most common bar snacks which constitute a perfect addition to a cold glass of Belgian beer served by more than 800 bars surrounding Brussels. Kip-Kap actually refers to a plate of assorted jellied cold meat cuts, that usually includes pork cheeks.

Kipferl refer to Austrian small biscuits in the shape of a crescent that is often made with ground hazelnuts and almonds. It is said that the crescent shape is supposed to commemorate the Austrian victory over Turkey in the wars between the two (2) countries. The biscuits can be enriched with a large variety of flavors, most commonly vanilla, and coated in a large amount of super-fine powdered sugar. Kipferl are traditionally baked at Christmastime, however, they are also available in coffeeshops in Vienna throughout the year. Kipferl is also a popular biscuit in Germany and like in Vienna or Austria, it is mosly baked during the Christmas season, but also available throughout the year in many bakeshops or bakeries throughtout Germany. They are usually sold in Germany in small plastic packs.

Kipjena refers to a sweet or savory Slovenian festive bread made of leavened dough and topped with cottage cheese and sour cream. Kipjena best eaten straight from the oven. Kipjena is also known as Kipjena gibanica or Kvasenica

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Glossary K

Kiniler

Kinnie

Kinu tofu

Kinunot

Kinuski-Kastike

Kiofteria

Kiopolu

Kip-Kap

Kipferl

Kipjena

Glorious Food

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