Glossary K
The food glossary +++ Popular Articles: 'Kamias', 'Kamoteng Kahoy', 'Kakang Gata'
English: Khailmag / Deutsch: Khailmag / Español: Khailmag / Português: Khailmag / Français: Khailmag / Italiano: Khailmag /
Khailmag refers to Mongolia's caramelized Urum (clotted cream ). Khailmag is prepared by heating the Urum in a pan. The fat liquifies and separates from the solid components. Add sugar and flour, and mix on the stove to create a heavy pap. Scoop the liquid fat away and then serve the finished Khailmag in a bowl. Khailmag is served and eaten with a small spoon like a creme or a pudding. It tastes similar to Creme Brulee, however, it is not as smooth Creme Brulee, Khailmag is thicker and has a rougher texture . The scooped liquid fat which is called "Shar Tos" or yellow butter may be used as a fuel for the candles on the altar in the yurt. Sometimes it may also be used for frying Khuushuur to honor a special guest, or for roasting the flour that goes into the rice tea. Khuushuur is a deep-fried large dough pockets filled with minced meat.
Krakowska refers to one of the best cold meats from Poland which is dried/smoked and served as hors-d'oeuvre .
For hors-d'oeuvre, there is usually a plate of Polish cold meats, some smoked.
Krispy Kreme had been a popular doughnut chain in the South since 1937, but remained unknown to the rest of United States until about 1996. That was when the first Krispy Kreme popped up in New York City, on West 23rd Street.
Personal Note: I first heard of Krispy Kreme so late already when I was already in Germany in 2007. I watched a Filipino show and the rich moderator said she got a box of Krispy Kreme from America via fast cargo mail and described the doughnuts soooo good. I finally able to taste this delicious product in 2010 when I spend my first vacation in the Philippines. There is no Krispy Kreme in Germany and I wish one day they will reach here. It is really a good product especially the simplest flavor they have.
Kalonji is the Hindi term for Nigella seeds. Kalonji refers to small black seeds grown on Kalonji bushes, which are grown widely through India. The plant may have originally been grown in Turkey and/or Italy, but according to herbal lore has been grown in India for several millennia. Kalonji is both flavoring, added to a variety of traditional foods, and an herbal remedy that has been touted as the magic bullet for a variety of ailments.
Kalonji or Nigella seeds are very small seeds which can also be bought in ground form. They are similar to wild onion seeds, but not related to onions. Kalonji have a light nutty taste, but bitter. They are used in dishes of fish, baked into Naan, or sprinkled over vegetables.
Kalonji seeds are about the same size as sesame seeds, though they have a more triangular instead of oval shape. In foods, Kalonji seeds are used in various recipes. They may be added to traditional Indian flatbread (Naan), any type of curry or stew, and to Dal. Lovers of these little black seeds praise their nutlike, somewhat peppery taste. To make this taste most evident, Kalonji may be prepared first by roasting in a pan without necessarily using oil because Kalonji has already a high oil content
Sometimes the seeds are used to make oil. Howeever, it is rare to find such oil outside of India or Arabic countries, but nowadays, it can be ordered online. It is normally used more though as an herbal remedy than as cooking oil, and may be present in a variety of lotions or ointments to treat skin conditions.
Kabritu or Kabritu Stoba refers to Curacao's stewed goat meat. Kabritu and other exotic dishes of Curacao are mostly found at the Old Market (Marshe) in Punda or at other restaurants serving local dishes.