Glossary K
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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.
Kokoreç refers to Turkish charcoal grilled seasoned mutton or lamb intestines. Kokoreç is a very special Kebab grilled in charcoal barbecue. It is highly recommended while in Turkey. The intestines are cleaned very well and properly to insure the safety of the consumer. Kokoreç is one of Turkey's popular street foods.
We also have the same version in the Philippines of this kind of food which we call Isaw, intestines of chicken which is also grilled over charcoal and also sold on the streets. I have not tried it yet though since I do not know how safe they are.