Glossary K

Kuku is a Maori term for mussel

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Kuku paka, which refers to chicken-coconut curry, is a Swahili dish from the coast of Eastern Africa.

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Kul Wiskut refers to an Arabic dessert made from a mixture of peanuts and sugar

Kulawo refers to a ish from the Philippines, particularly from Laguna and Quezon Provinces which is made from banana heart mixed with the milk (called Gata in the Philippines) from coconut shreds cooked in charcoal. Kulawo has a smoky flavor and said to taste like smoked tuna

Kulwao is one of the native dishes which is seldom or not available in the Metropolitan areas in the Philippines, but is served in few Filipino native restaurants in Laguna and Quezon.

Deutsch: Gegrillte Aubergine in Kokosmilchsauce / Español: Berenjena ahumada en salsa de coco / Português: Berinjela defumada em molho de coco / Français: Aubergine fumée dans une sauce Au lait de coco / Italiano: Melanzana affumicata in salsa di cocco

Kulawong Talong in the food context refers to a traditional Filipino dish made from grilled or smoked eggplant immersed in a rich coconut milk sauce. This dish is renowned for its distinctive smoky flavor, achieved by grilling the eggplant until the skin is charred, which is then peeled off to reveal the soft, tender flesh. The smoky eggplant is then cooked in a sauce made from coconut milk, often seasoned with garlic, onions, ginger, and sometimes with the addition of fermented shrimp paste (bagoong alamang) or salted fish sauce for an extra layer of flavor. Vinegar or tamarind juice can also be added to introduce a tangy note to the dish.

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Kulcha refers to stuffed onions cooked in clay oven

Kulesha is Ukrainian term for "cornmeal".

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Kulfi is a kind of Indian ice cream that contains delicate flavor of spice such as cardamom.

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- 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.

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Kulikot is the Visayan word for the red and tiny and very hot/spicy chili pepper from the Philippines; the bird's eye chili pepper used to spice up various dishes and sauces.

Kulikot is called Siling Labuyo in Tagalog, Mimis in Ilocano, Katumba in Tausug and Luya Tiduk in Maranao.

I am sure that Kulikot is called in many other names, as the Philippines has many existing dialects.