Glossary K

The food glossary +++ 'Kamias', 'Kinchay', 'Kaeng nua'

Kourdak refers to the traditional Kazakh dish which is a mix of fried heart, kidneys, liver (organd and offals) and meat.

Kuimak refers to liquid dough which is fried in warm oil and is eaten with sour cream. It is one of the foods found in Kyrgyzstan

Kue Mangkok refer to "Cup Cakes" in Brunei.

- Kulich (Bread) : Kulich refers to the most famous Russian Easter bread that is known for its tall narrow shape. Kulich is usually made with lots of butter and eggs, plus additions of candied fruit , raisins, and nuts. The bulging top is iced and decorated, usually with Cyrillic letters standing for “Christ is risen”. Kulich is only eaten during the 40 days after Paskha (Easter) until Pentecost. Moreover, Kulich Bread refers to a type festival bread that is traditionally served in Russian Easter. The white flour yeast dough is most often enriched with eggs, milk, and butter. Flavoring ingredients such as candied fruit, raisins, candied zest, and saffron are also incorporated in the dough. Many years ago, the bread was baked in special cylindrical pans that gave the bread its characteristic stovepipe shape. The pans are still used today; however, coffee cans are most often used because of their availability and economy. Traditionally, the bread dough was so susceptible to collapsing while baking that great care had to be taken to ensure success. External vibration in the kitchen (additional food preparation, heavy footsteps, etc.) was kept to an absolute minimum. Some bakers even used pillows to surround the pan of dough to prevent it from collapsing. Today, the bread dough is not nearly so fragile; therefore, the protective measures are unnecessary. When the bread has cooled after baking, it is glazed or frosted with white icing. The icing is often thought to resemble a snow-covered dome on a Russian church. Candied fruits and almonds are used to decorate the bread and/or a single fresh rose is often placed on top. Many Russian bakers place the letters XV on the top of the loaf, which symbolizes, “Christ is risen.” The letters are formed in several ways: from pieces of dough, formed into the proper shapes and placed on top of the loaf prior to baking; with frosting piped from a bag after the bread is baked, cooled, and iced; or with colored sugar sprinkled onto the iced bread. Traditionally, Russian families brought their Kulich loaves to church to be blessed before the bread was served for the Easter celebration. The bread was also baked for Remembrance Monday, a Russian religious observance similar to All Souls’ Day. Kulich is served by slicing the top off horizontally and then slicing the individual servings horizontally as well. The top is then replaced on the remainder of the loaf to keep the bread as fresh as possible. Occasionally, the top slice was reserved for the family patriarch or a guest of honor at the Easter celebration, especially when the entire loaf was to be consumed at one time. This custom depended on the traditions of the particular family or the region of the country. There are many different versions of Kulich, but all have the signature cylindrical shape.

Kisel refers to Russian fruity, smooth and creamy dessert made from fruit or berry juice and starch. Kisel is a berry dessert drink; a fruit dessert using pureed berries. Kisel is one of the oldest dessert on record that comes out as a sort of thickened fruit mixture, or jelly. It can be served by itself or mixed with milk as perfect dessert after a hearty meal and it is also perfect for summer parties.The berries which can be used to prepare Kisel are strawberries, blackberries, or rasperries or the mixture of the three. Other popular flavors for Kisel are apple, rhubarb and apricot. Fruits that are used can be fresh or dried. The usual procedure is to puree the fruit and thicken slightly with a potato starch.

Kaku refers to "Barracuda", one of the most popular fishes caught locally in Hawaii.