Glossary K
The food glossary +++ Popular Articles: 'Kamias', 'Kalkag', 'Kamoteng Kahoy'
Deutsch: Kikiam / Español: Kikiam / Português: Kikiam / Français: Kikiam / Italiano: Kikiam
Kikiam in the food context refers to a popular Filipino street food item that originated from Chinese cuisine. Traditionally, it is made from ground pork or shrimp mixed with finely chopped vegetables (such as carrots and water chestnuts), wrapped in bean curd sheets (tawpe), and then steamed or deep-fried until golden brown. The mixture is seasoned with five-spice powder, salt, and pepper, giving it a unique and savory flavor profile. Kikiam is often served sliced with a sweet and spicy dipping sauce.
The basic preparation involves stir-frying cooked rice (usually cold, leftover rice) in a wok or frying pan with a small amount of oil, adding various mix-ins such as:
- Vegetables: Carrots, peas, onions, bell peppers, and scallions are popular choices.
- Proteins: Eggs, chicken, pork, beef, shrimp, or tofu can be added to make the dish more substantial.
- Seasonings: Soy sauce, sesame oil, oyster sauce, and garlic are commonly used to flavor the dish.
Application Areas
Fried rice serves multiple roles in culinary contexts, such as:
- Main Dish: It can be a complete, standalone meal with the inclusion of various proteins and vegetables.
- Side Dish: A simpler version can accompany other dishes in a larger meal.
- Culinary Creativity: Fried rice is an excellent canvas for experimentation, allowing cooks to blend different ingredients based on availability and preference.
"Kalo-Kalo" refers to a specific style or recipe of fried rice within a particular cultural or regional cuisine, the basic principles of fried rice preparation would still apply, but with unique ingredients or techniques that give "Kalo-Kalo" its distinct identity. Without more specific information, it's recommended to explore regional cookbooks, culinary websites, or local food experts to learn more about this particular variant of fried rice.
Deutsch: Maniokblätter / Español: Hojas de yuca / Português: Folhas de mandioca / Français: Feuilles de manioc / Italiano: Foglie di manioca
Kamoteng Kahoy Leaves in the food context refer to the leaves of the cassava plant, also known as yuca or manioc. Cassava, scientifically named Manihot esculenta, is widely cultivated in tropical and subtropical regions for its starchy tuberous root, which is a major source of carbohydrates. The leaves, often overlooked in some cuisines, are also edible and highly nutritious, rich in protein, vitamins (especially Vitamin A and Vitamin C), and minerals.
Kutsay is the Filipino term for "green leeks", a term for allium odorum, Chinese chives
Kasim is the Filipino word for the back portion of the pig.