Koji |
| Japanese word for starter. This is usually the mold named Aspergillis oryzae, used in making miso, amasake, sake, etc. |
KITFO |
| Tartar Steak |
Kare-kare |
| Kare-kare is a Philippine stew or curry. Any Filipino fiesta, particularly in the Tagalog region, is not complete without kare-kare, which is made with a variety of vegetables. It is made from a peanut sauce (sometimes spiced with chili), stewed ox tail, goat, chicken or beef, bagoong and occasionally offal or tripe. |
Kolokas |
| colocasia with chicken |
Kemirie Nuts, Candle Nuts |
| The Candlenut (Aleurites moluccana), is a tree in the family Euphorbiaceae, also known as Candleberry, Indian walnut, Kemiri, Varnish tree or Kuku'i nut tree.The kukui nut is similar (though rougher in flavor and texture to the macadamia nut, which has a similarly high oil content.
),(The nut is often used in Malaysian and Indonesian cuisine, where it is called kemiri. In Java, it is used to make a thick sauce which is eaten with vegetables and rice. |
Kaffir Lime leaf |
 | Glossy dark green leaves that impart a lemon flavor. Available fresh or dried. Used whole in cooking. Remove before serving. |
Ketjap Manis, Soya sauce |
| Also spelled kecap manis. Similar to dark soy sauce but sweeter, this extremely rich, dark, syrupy sauce is used in marinades, as a condiment or as an ingredient in Indonesian cooking. The sweetness comes from palm sugar; other flavourings include garlic and star anise. |
Koulourakia |
| Koulourakia is a plain, lightly sweetened Greek cookie. |
Karidopeta |
| A chocolate and nut flavored cake that is of Greek origin. |
Kefalograviera |
| Kefalograviera is a hard cheese with a pleasant salty flavor and rich aroma. It is often used in a greek dish called Saganaki. |
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