Glossary K
The food glossary +++ Popular Articles: 'Kamias', 'Kakang Gata', 'Kebab'
Karaván Füstölt refers to a smoked cheese that is produced in Hungary.
Kecipir is the Indonesian word for "Winged bean" (Psophocarpus tetragonolobus). In Indonesia, Kecipir has been called the "one species supermarket” because practically all of the plant is edible. The beans are used as a vegetable, but the other parts, like the leaves, flowers, and tuberous roots are also edible. The tender pods, which are the most widely eaten part of the plant which is best eaten when under 1 inch in length, can be harvested within 2 to 3 months of planting. The flowers are often used to color rice and pastries. The flavor of the beans has a similarity to asparagus. The young leaves can be picked and prepared as a leaf vegetable, similar to spinach. The roots can be used as a root vegetable, similar to the potato, and have a nutty flavor; they are also much more rich in protein than potatoes. The dried seeds can be useful as a flour and also to make a coffee-like drink. Each of these parts of the winged bean provide a source of vitamin A, vitamin C, calcium, iron, and other vitamins.
Kecipir is called Sigarilyas in the Philippines, Kachang Belimbing in Malaysia, and Thua Phu in Thai.
I never thought that all parts of Kecipir is edible. In the Philippines, where it is called in Tagalog, Sigarilyas only the pod is sold in the wet markets. My mom used to cook this with Sinigang dishes and can be cut into small pieces (julienned) and sauteen with Giniling or ground pork with chopped onions and garlic. Whenever it is available (which seems to be all the time), I buy it, I need to enjoy this vegetable, so exotic and I don not know until when there will be farmers who will plant them. I have not seen Kecipir or Sigarilyas in Asian markets.
This bean has been called the "one species supermarket” because practically all of the plant is edible. The beans are used as a vegetable, but the other parts (leaves, flowers, and tuberous roots) are also edible. The tender pods, which are the most widely eaten part of the plant (and best eaten when under 1? in length), can be harvested within two to three months of planting. The flowers are often used to color rice and pastries. The flavor of the beans has a similarity to asparagus. The young leaves can be picked and prepared as a leaf vegetable, similar to spinach. The roots can be used as a root vegetable, similar to the potato, and have a nutty flavor; they are also much more rich in protein than potatoes. The dried seeds can be useful as a flour and also to make a coffee-like drink. Each of these parts of the winged bean provide a source of vitamin A, vitamin C, calcium, iron, and other vitamins.
Kucai is Indonesian word for "Garlic Chives". There are two (2) varieties/forms of Garlic chives: (1) the cultivated form which is called Allium tuberosum; and (2) wild form which is called A. Ramosun. Kucai is relatively new for the English-speaking world, but said to be well-known in Asian cuisine. Garlic chive taste more like a garlic than a chive, but milder than real garlic. Both leaves and the stalks of the flowers are used as a flavoring similarly to chives, green onions or garlic and are used as a stir fry ingredient. In China, they are often used to make dumplings with a combination of egg, shrimp and pork. They are a common ingredient in Chinese Jiaozi dumplings and the Japanese and Korean equivalents. The flowers may also be used as a spice. In Vietnam, the leaves of garlic chives are cut up into short pieces and used as the only vegetable in a soup of broth and sliced pork kidneys.
I have never seen garlic Chives in the Philippines, but I tasted Garlic Chives the first time here in Germany. I found it in the frozen section of the Asian market where I frequently visit and got curious. At home, I experimented and just dip it in hot water and put a bit of soy sauce, and it worked. It has a lovely taste - garlicky, but milder. I think if I make Arroz Caldo, Kucai (garlic Chives) can be a tasty topping. I am excited to find out, if it is available in the Philippines.
Kahvalti is the Turkish word for "Breakfast". Kahvalti has originated from two (2) words: "kahve alti” which literally means "under coffee” or "before coffee”, since traditional Turkish coffee is usually drunk after breakfast or in the afternoon. Kahvalti time means breakfast time when in Turkey and it is usually consists of black tea for those who like to drink tea. Other foods served during Kahvalti include:
white cheese (similar to Feta of Greece), Kasar cheese (a pale yellow cheese made of sheep’s milk), black and green olives, tomatoes, cucumbers, hard -boiled eggs, Sucuk (Turkish sausage seasoned with garlic and spices), Pastirma (similar to prosciutto or pastrami), Tereyag (butter), honey, Kaymak (cream), jam, Börek (pastry), Menemen (Turkish omlette made with tomatoe, pepper and eggs), Simit (Turkish sesame bagel) and warm and freshly baked Ekmek (bread). Bread has an extremely important place in Turkish cuisine and even though there are different types of breads, it is mostly Somun (leavened and baked loaf bread) that is served fro breakfast. Jams are made from different kinds of fruits such as, cherry, peach, orange, strawberry, mulberry etc. Sometimes other varieties of cheeses are served, like those with herbs and spices. For those who likes a more filling and hot breakfast, some Turkish serves soup, too.
Kazandibi also known as Kazan Dibi refers to a
white pudding with blackened surface. It is also referred to as "burnt pudding". Kazandibi is often served as a dessert