Glossary K

Karneng kambing is a Filipino term which means goat meat which is made into a Kaldereta, one of the known recipes using goat meat. Kaldereta is a goat meat stew

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Karneng baboy is a Filipino word for pork meat

Kakori kabab which is also called Seekh Kabab has long been considered as a principal dish in the Awadhi Dastarkhwan - a meticulously laid-out ceremonial dining spread. It is one of the food that every Lucknowi is proud

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Kofte is a Turkish term describing ground meats, bulgur, and/or rice.

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English: Black salt / Deutsch: Schwarzes Salz / Español: Sal negro / Português: Sal negro / Français: Sel noir / Italiano: Sale nero /

Kalkag refers to an Ilonggo delicacy of tiny shrimps, lightly salted and dried.

Kalkag is one of the ingredients used by some Ilonggo families when cooking fried rice. Kalkag is Alamang in Tagalog dialect, but a dried version. Some Ilonggo families who are familiar with Kalkag, just often heat them in the pan with no oil since they easily get "burned".

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Kadipatha is a Hindi word for "curry leaves". It is also known as small leaves which a bit like bay leaves.

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