Glossary K
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Kottu refers ot one of the popular foods in Sri Lanka which is composed of shredded pieces of Sri Lankan Paratha bread which is stir fried with assorted spices and choices of meat or vegetable ingredients.
Kottu is also one of Sri Lankan popular street foods. It is said to be Sri Lanka's version of Hamburger, something so delicious and Hard to resist.
There are several varieties of Kottu: (1) Egg Kottu which is made with vegetables (leeks, cabbage, onions) and egg ; and (2) Cheese Kottu made with addition of cheese, like a Cheeseburger.
Kottu is often served with a separate bowl of curry sauce to give extra moisture and add extra flavor to the stir-fried Paratha (Sri Lanka's flatbread).
Khao Niaw refers to "glutinous or sticky rice" which is the staple of Lao Cuisine. Like Laos neighboring countries, rice is a staple food. However, in Laos, they mostly eat Khao Niaw which they rolled into a neat, bite-size ball and eaten with a hand with other dishes. Khao Niaw serves as an accompaniment to various dips, parboiled vegetables, salad, soups and various curried meat or seafood (fish) dishes.
Long grain rice which is called Khao Jao in Laos is also always available, but it is the Khao Niaw which remains the basic staple of the Lao people and is one of the distinctive features of Lao cuisine.
The Khao Niaw is traditionally and often served in a simple but attractive woven bamboo container called a Tip Khao.
Kulawo refers to a ish from the Philippines, particularly from Laguna and Quezon Provinces which is made from banana heart mixed with the milk (called Gata in the Philippines) from coconut shreds cooked in charcoal. Kulawo has a smoky flavor and said to taste like smoked tuna
Kulwao is one of the native dishes which is seldom or not available in the Metropolitan areas in the Philippines, but is served in few Filipino native restaurants in Laguna and Quezon.
Kabbesmeng also known as Kappesmeng refers to one of the traditional foods from Saarland, Germany. It is made from cooked mashed cabbage (Weisskohl or Weißkohl) mixed with chopped and crispy-fried smoked (Rauchfleisch) or dry meat (Dörrfleisch), like bacon and lastly seasoned with salt and pepper.
Katerschmier refers to a dish from Saarland, Germany made with Limburger Cheese cut into small pieces and cooked in small amount of water then mixed with milk, egg and flour until the mixture is smooth and creamy. Lastly, it is seasoned with salt and pepper, muscat powder, a dash of sugar and mustard. Best serve when it is cold.
Schmier is Saarland's word which refers to a "bread spread", aside from Katerschmier, other examples are Butter, Leberwurst, Marmalade, Jams which are spread into breads and the end product is a sandwich with a filling.