Food, Herbs & Spices

Cooking Glossary
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There are 9 entries in the glossary.
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Term	Definition
KAFFIR LIME	A type of citrus fruit with very little juice and has strong fragrant skin. Also known as fragrant lime. The grated skin or rind is usually used for food and the fragrant leaves are used whole in soups and curries, or shredded finely and added to salads.

KALE	A type of vegetables but only the leaves and tender portions of the stems are edible. Known also as gai Ian. Commonly found in Chinese Dishes.

KANGKONG	See WATER CON VOLVULUS.

KELP	See SEAWEED

KENARI	A soft, oily nut found in Maluku.

KENCUR	Known for its unique, camphor-like flavor. Usually the skins are used sparingly.

KINOME	Their refreshing, minty taste makes the leaves of the prickly ash a popular garnish.

KRACHAI	A type of rhizome. Known for its mild flavor and crunchy texture. Also referred to as “lesser ginger”. It looks like a bunch of yellowish-brown fingers.

KRUPUK	Also known as prawn crackers made from tapioca flour, prawns or fish. Dry thoroughly and deep-fry in oil until they puff up and become crispy.

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