Glossary K
The food glossary +++ Popular Articles: 'Kamias', 'Kalkag', 'Kamoteng Kahoy'
Deutsch: Kaiseki / Español: Kaiseki / Português: Kaiseki / Français: Kaiseki / Italiano: Kaiseki
Kaiseki in the food context refers to a traditional Japanese multi-course dining experience that emphasizes seasonality, artful presentation, and a balance of taste, texture, and appearance. Originating from the tea ceremony practices, kaiseki has evolved into an elaborate meal featuring a sequence of dishes, each prepared with meticulous care and aesthetic consideration.
Deutsch: Kirschwasser / Español: Kirschwasser / Português: Kirschwasser / Français: Kirsch / Italiano: Kirschwasser
Kirschwasser, commonly known as kirsch, is a clear, colorless brandy traditionally made from double-distillation of morello cherries, a type of sour cherry. The name "Kirschwasser" is German for "cherry water," reflecting its origins and primary ingredient.
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.
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.
Deutsch: Kohlrabi / Español: Colirrábano / Português: Couve-rábano / Français: Chou-rave / Italiano: Cavolo rapa
Kohlrabi in the food context refers to a type of vegetable that belongs to the brassica family, which also includes cabbage, broccoli, and cauliflower. Its name comes from the German words for cabbage ("Kohl") and turnip ("Rabi"), reflecting its appearance and taste, which resemble a cross between a turnip and a cabbage stem. Kohlrabi can be eaten both raw and cooked and comes in green or purple varieties, although the flesh inside is usually pale green or white.
Deutsch: Fisch-Ceviche / Español: Ceviche de pescado / Português: Ceviche de peixe / Français: Ceviche de poisson / Italiano: Ceviche di pesce
Kinilaw na Isda in the food context refers to a traditional Filipino dish similar to ceviche, consisting of raw fish marinated in vinegar or citrus juices such as calamansi (a small, sour citrus fruit native to the Philippines). The acidity of the marinade "cooks" the fish without heat, resulting in a refreshing and slightly tangy dish. Kinilaw na Isda is seasoned with salt, pepper, and sometimes chili peppers for heat, and enhanced with other ingredients like onions, ginger, and sometimes coconut milk, adding layers of flavor and texture to the dish.