Glossary K
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Kräuterseitling (Pleurotus eryngii) is the German word for "king oyter mushroom".
Pleurotus eryngii is by far the best tasting Oyster mushroom, well deserving of the title, the King Oyster. Popular in Europe, this stout, thickly fleshed mushroom, is one of the largest species in the genus. The King Oyster Mushroom, Pleurotus Eryngii, is a very tasty mushroom to cook with. It equires a little longer to cook than some other mushrooms because of their thick meaty stems. Uncooked, the King Oyster Mushroom has very little taste but when cooked they have the typical mushroom umami flavour and a texture similar to Abalone.
Kräuterseitling is Whitish, longitudinally radial at first, sometimes rhizomorphic, soon thickening and becoming cottony in age.
Based on my experience watching german cooking shows, some Germands have no knowledge about this kind of mushroom, maybe because there are so many mushrooms available and sold in Germany. Sometimes, when it is mushroom time, I am so amazed how many varieties are sold in the vegetable section of a supermarket of a farmers' weekend market. It is a pity that my husband never learned to like the taste of mushrooms, but from time to time when there are fresh mushrooms available I try to buy a big button mushroom and cook it with white sauce and pasta so he will eat mushrooms with me. On my next visit to a farmer's weekend market, I will try to search for Kräuterseitling.
Kai Mot Daeng refers to Thailand's red ant eggs which are considered by some people (especially the non-Thais) as weird food, but are considered a delicacy in Northern and Northeastern Thailand especially. Red Ant Eggs or Kai Mot Daeng are available in local markets, but many Thai people who are experienced in collecting them collect the ant eggs by themselves.
English: Kiniler / Deutsch: Kiniler / Español: Kiniler / Português: Kiniler / Français: Kiniler / Italiano: Kiniler /
Kiniler refers to the Pangasinan term for what is commonly known as Ginataang Bilo-bilo or Ginataang Halo-halo, can be as simple as rice balls and diced cooking banana called Saba in the Philippines, cooked in Gata (coconut cream) thickened by ground glutinous rice. It can also be made from a stew of different fruits, such as: Kamote (sweet potato) in three colors (white, yellow and purple), Cooking banana called Saba, Langka (jackfruit), even Buko (young coconut) and Mais (corn) and flavored with Anise. Kiniler can be multi-textural (1) soft and sticky (when it is made from small marble shaped sticky rice called Bilo-bilo), crunchy (when it has Langka and Ube, jackfruit and purple yam ), chewy (Sago -Tapioca balls and Saba), mushy (Kamote or sweet potatoes). Pangasinan is one of the Provinces in the Northern part of the Philippines
Khonchas refers to trays filled with different sweets, nuts, fruits and dyed eggs. Khoncha is a part of the holiday table among the Azerbaijanis, most especially in one of their important holidays called the Novruz. Sour or bitter things are not included on the Khoncha. Samani is always the dominant feature.
Khachapuri Imeruli refers to a variety of Georgian Khachapuri which is very simple as it has only melted cheese as its filling or stuffing. Khachapuri Imeruli is filled with a mildly sour cheese called Imeruli. The cheese is enveloped in the dough, then flattened, baked, and served in a round dish resembling a sauceless pizza pie.
Khachapuri Imeruli is the most common form of Khachapuri that comes from the central province of Imereti. This region's provincial capital is one of the most ethnically Georgian cities with a less diverse population than in other areas.