Glossary K
The food glossary +++ Popular Articles: 'Kalamansi', 'Kamias', 'Kakang Gata'
Kama refers to the following:
1. traditional Estonian thick dessert drink made with sour milk (keefir), and a mixture of ground grains - rye, oat barley, and pea flour;.
2. a special flour that is made from a mixture of grains and legumes, dried, roasted then ground. This flour is then mixed with sour milk or cream and lightly flavored with salt or sugar to form a soup consistency. This cold soup is used throughout the summer in Estonia as a refreshing snack or beverage;.
3. is the name for the pot used for rice cooking in Japan, however, in many modern Japanese homes today, Kama has been replaced by the electric rice cooker which is accurate for rice cooking and excellent for rewarming rice;.
4. is the kettle used to boil water for tea which are usually made of cast iron.
Kemangi (Ocimum citriadorum) is Indonesia word for "Lemon Basil". Kemangi is also called Tulsi and know as holy basil, of the family Labiatae. Ocimum is derived from the Greek word meaning "to small". The plant has a strong pleasant aroma with a faint cinnamon tinge and is used in cooking and as garnish for foods. Moreover, Kemangi is an herb which is used in cooking many seafood dishes and can be eaten raw with sambal.
Asian Sweet Basil (Ocimum basilicum) and Lemon Basil (Ocimum canum) are 2 of the varieties of lemon basil. Any variety of Lemon Basil is used for cooking Indonesian dishes.
Khoya refers to a thick milk paste made by dehydrating or boiling milk. The thickness is achieved by stirring the milk over low heat until it becomes a thick paste or has a semi-solid form, this paste then pressed into cakes. A different texture of Khoya is also achieved by coagulating the milk with lemon juice before dehydrating. Khoya is mostly used in South Asian, cooking particularly in India for making sweetmeats and Indian cakes, and to enrich sweet or savory dishes.
Khoya is also known as Khoa.
Kemiri Nut / Kemiri (Aeurites triloba) is also called candlenut
and is characterized as an oily nut with the size and shape of an acorn and, when ground to a paste, is a principal thickening agent in Indonesian sauces. Kemiri is also considered to have a stabilizing action when combined with coconut milk.
Kemiri is often used in Indonesian and Malaysian cuisine, In Malaysia, it is known as Buah Keras. On the island of Java in Indonesia, Kemiri is used to make a thick sauce that is eaten with vegetables and rice. Outside of Southeast Asia, macadamia nuts are sometimes substituted for candlenuts when they are not available, as they have a similarly high oil content and texture when pounded. The flavor, however, is quite different, as the Kemiri is much more bitter and is mildly toxic when raw.
Several parts of the Kemiri plant have been used in traditional medicine in most of the areas where it is native. The oil is an irritant and laxative and sometimes used like castor oil. It is also used as a hair stimulant or additive to hair treatment systems. The seed kernels have a laxative effect. The bark of the Kemiri tree has been used on tumors in Japan. In Sumatra, pounded seeds, burned with charcoal, are applied around the navel for costiveness. In Malaya, the pulped kernels or boiled leaves are used in poultices for headache, fevers, ulcers, swollen joints, and gonorrhea. In Java, the bark is used for bloody diarrhea or dysentery.
Kipper refers to a smoked herring usually served heated for breakfast. Kipper is a popular breakfast dish among the English. The finest herrings in Great Britain come from the Isle of Man, Whitby, or Loch Fyne, in Scotland. The herrings are split open, placed over oak chips, and slowly cooked to produce a nice pale-brown smoked fish.