Glossary K
The food glossary +++ Popular Articles: 'Kamias', 'Kinchay', 'Kamoteng Kahoy'
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.
Kulich (Bread) 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.
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.