Glossary K
Deutsch: Kutsinta / Español: Kutsinta / Português: Kutsinta / Français: Kutsinta / Italiano: Kutsinta
Kutsinta or cuchinta are brown rice "cakes" with a dense, sticky texture. Traditionally, kutsinta is made with a teaspoon of lye water, but you can skip the lye if you can't get any from an Asian grocery store.
Kutsinta is a traditional Filipino steamed rice cake characterized by its chewy texture, translucent appearance, and subtle sweetness. Often enjoyed as a snack or dessert, it is distinguished by its use of brown sugar and lye water, which contribute to its unique flavor and consistency. While variations exist across regions, kutsinta remains a staple in Philippine cuisine, frequently paired with grated coconut or latik (coconut curds).
Kuttanadan Chicken (Kozhi) Curry refers to the traditonal chicken curry prepared and cooked using an authentic-style Kuttanadan recipe in which the basic ingredients are Black Pepper and Coconut Milk. Bite-size Chicken pieces and slices of potatoes (an optional ingredient) are cooked with lots of spices, such as Garlic, Ginger, Fennel Seeds, Cardamom, Turmeric, Onions, Curry Leaves, Green chilies, and of course the Black Pepper Corns and Thick Coconut Milk until the chicken is tender.
Deutsch: Kwek-Kwek / Español: Kwek-Kwek / Português: Kwek-Kwek / Français: Kwek-Kwek / Italiano: Kwek-Kwek
Kwek-Kwek in the food context refers to a popular Filipino street food snack consisting of hard-boiled quail eggs that are coated in an orange-colored batter and then deep-fried until crispy. This snack is known for its distinctive bright orange appearance, which comes from the batter's coloring, often achieved with food dye or annatto powder (achuete). Kwek-Kwek is typically served with a vinegar-based dipping sauce, which may include cucumber, shallots, and chili peppers, adding a tangy and spicy contrast to the savory and slightly sweet flavor of the fried batter.