Glossary K
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Kostelska rakija (Kostel's brandy). Kostelska rakija refers to afruit distillate which is made in the area of communities Kostel, Osilnica and Kocevje in Slovenia. The distillate is made of mixed fruit of apples and autochthonous pears. Fruit distillate, named Kostelskarakija, has unique characteristics because of the autochthonous fruit species and natural environment. The characteristics are shown in brandy´s well-recognized fragrance and in a nice taste.
Depending on the sort of fruit used, there are four (4) types of brandy with their characteristic fragrances.
1. Sadjevec (Fruit Brandy) is mixed fruit with pleasant aroma, made of different sorts of fruit.
2. Slivovka (Plum Brandy) is one of excellent homemade brandies, made of plums.
3. Hruškovožganje (Pear Brandy) has a distinctive aroma and it is made of many sorts.
4. Jabolcnožganje (Apple Brandy) has a typical mild taste and it is made also of many varities of apples.
Typical environment where fruit varieties grow for the Kostel’s brandy production are meadow orchards in Kostel and the upper Kostel valley.
The knowledge for making brandy in Slovenia, passes from generation to generation. After picking up fruit, Kostelskarakija is produced based on double boiling technology.
Knäcke / Knaeke refers to a crisp bread generally made from rye flour. It can be eaten with a spread or topping of almost anything, sweet, sour, or spicy, fresh and preserved fruit, fresh vegetables, like cucumber, cheeses, and many more. They are available is all groceries, food stores and supermarkets in Germany in different varieties, it comes in light and dark varieties, sometimes sprinkled with sesame seeds, with muesli, watermelon seeds and other varieties. WASA is the leading brand of Knäcke in Germany.
Knäcke / Knaeke is also known as Knäckebrot or Knaeckebrot
Kelapa is Indonesian and Malaysian for "Coconut". When young, coconut meat is soft and can be eaten as is together with the juice inside. The meat can also be eaten alone or can be cooked to make sweets. When matured, the coconut meat is grated to make coconut milk or cream which is used in cooking sweet or savory dishes.
Santan or coconut milk is made by grating the hard coconut meat and soak in hot water. Leave for a couple of minutes and then take handfuls of the grated coconut and press through a sieve or by squeezing the grated meat with both hands. Do this a few times. However, it is tedious to grate and to squeeze, so if in a rush and have no time for making the coconut milk manually, Kelapa is already available in cans and can be bought in supermarkets.
In the Philippine wet markets, freshly grated coconut meat can be purchased, you can even choose the coconut fruit and watch the seller grate it in an electric grater and all you have to do is to squeeze it for the cream and the milk at home. Some old households still owes a wooden Kayuran ng Niyog, my aunt who lives in the province grates her own coconut milk using her old reliable native wooden Kayuran.
Ketumbar is the Indonesian word for "Coriander seed". In Malaysia Coriander seed is also called Ketumbar. Ketumbar (Coriandrum sativum) is an annual herb in the family Apiaceae. Ketumbar more popularly known as Cilantro, particularly in the United States.
Serbuk Ketumbar refers to "Coriander Powder" .
Come to think of it, I really do not know if we use Ketumbar in cooking Filipino foods and if we have Ketumbar in the Philippines. I think I heard already of the word "Katumbal" which refers to Siling Labuyo or hot chili peppers.