Glossary K
Deutsch: Seetang / Español: Alga marina / Português: Alga marinha / Français: Varech / Italiano: Alga
Kelp in the food context refers to a type of large seaweed that grows in underwater forests in shallow oceans. Known for its rapid growth and large size, kelp is not just an important part of marine ecosystems but also a valuable food source in various cuisines.
Kelupis refers to a sticky rice steamed in a leaf. It is one of the specialties of Brunei.
Brunei is one of the countries in Asia located on the northern coast of Borneo, the world's third-largest island.
Food from Brunei is similar to Malay cuisine which is usually quite spicy. Among the favorite foods in the country include Satay, broiled fish, chicken barbecue and a variety of rice dishes.
Kemalpasa Tatlisi refer to a a very popular Turkish dessert which are sponge pastry rolls in syrup. The name of Kemalpasa is coming from a small town of Bursa, called Mustafakemalpasa. Kemalpasa Tatlisi is mainly produced by creameries and distributed to whole Turkey. Best served with clotted milk cream. Kemalpasa Tatlisi is rumored to have originated from Bulgaria.
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.
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.
Kencha refers to the Japanese act of formally preparing tea, as an offering at a Shinto shrine or Christian church.
Kentumere refers to fish and spinach in tomato sauce, a dish from Ghana which is made with kippered herring, chopped fresh spinach, chopped onions, tomatoes, cayenne pepper and palm oil.
To cook Kentumere: Heat the oil in a large skillet or heavy pot, then saute onions and pepper together. Mash or grind the tomatoes and stir them in, along with the remaining ingredients. Cook at a moderate temperature for 15 minutes, or until fish is tender and flaky. If there is too much oil on the surface for your liking, skim some off with a spoon.
Kentumere is served with cooked plaintain or rice.