Glossary K

The food glossary +++ Popular Articles: 'Kamias', 'Kalkag', 'Kiniler'

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

Kozhukutta Unda or Kozhukatta Unda also spelled Kozhakkatta, Kozhukkatta, Kozhukkottaai refers to rice dough filled or stuffed with fresh grated coconut and jaggery. It is one of the favorite Kerala's afternoon or teatime snacks called "Naalu Mani Palaharam".

Kareapela is the Malayalam word for Curry leaves . One of the important spice used in Indian cooking. In Kerala, South of India there is no cooked dishes without this very delicious and aromatic curry leaves. Every food cooked has to be tempered with Curry Leaves.

  1. Kisra
  2. Kozhuva Achar
  3. Kelupis
  4. Kapet