Glossary K
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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.
Kammkotelett is the German culinary term which means "neck chop/cutlets", a chop or cuts from the neck of cow, ox or pig which can be prepared like steak; can be breaded and fried. It can also be marinated in various spices and soy sauce then later barbecued or grilled.
Kamm refers to "neck" of cow, ox, or pig, as in Schweinekammkotelett and Rindkammkotelett
Kyteow refers to Cambodia's rice noodle soup. Breakfast in Cambodia, typically includes noodle soup and one that stands out is Kyteow, which is a thin, white noodle in a pork broth with viscera and seafood. The accompaniments are usually bean sprouts and a squeeze of lime, though the table will also have a range of condiments such as black pepper, sugar, black (soy) sauce, pickled and dry chilli, pickled garlic and preserved white cabbage.
Kyteow Kowk refers to a Cambodian soup which is a variation of the noodle soup called Kyteow. When serve with Kyteow Kowk, it means the broth will come in a separate bowl from the noodles and it can spoon it into the noodles. In some places in Cambodia, the broth will have a piece of
pork bone. The soft, slow-boiled meat on this bone is perhaps the most exquisite tasting pork you will ever eat, as all Asian gourmands know the sweetest meat is closest to the bone.
Kulikot is the Visayan word for the red and tiny and very hot/spicy chili pepper from the Philippines; the bird's eye chili pepper used to spice up various dishes and sauces.
Kulikot is called Siling Labuyo in Tagalog, Mimis in Ilocano, Katumba in Tausug and Luya Tiduk in Maranao.
I am sure that Kulikot is called in many other names, as the Philippines has many existing dialects.