K

glossary

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KAFFIR LIME

This is a citrus fruit with an intensely fragrant skin but virtually no juice. No wonder it is sometime simply referred to fragrant lime. The skin is grated or grind then added to food, while its fragrant leaves are use in curries, or shredded finely and added to salads. In Malaysia and Indonesia, two variants of this golf-ball sized lime are commonly used in the local cuisine. The larger yellow-skinned variant called the jeruk nipis and the smaller, dark green lime called the jeruk limau. Lemon can be substituted.

KALE

This is a vegetable more famously known  by its Chinese name, Kai Lan, especially in south east asian cooking. Enjoyed for its firm texture and emphatic flavor, it is common to use only the leaves and the tender portion of its stem, although the whole vegetable can be consumed. Peel and half lengthwise if the stems are thick.

KANGKONG

See WATER CONVOLVULUS.

KELP

See SEAWEED

KENARI

A soft, oily nut found in Maluku; the almond is the closest substitute.

KENCUR

Kaemferia galanga is sometimes incorrectly known as lesser galangal: the correct English name is Zedoary. Kencur has a unique, camphor-like flavor, so use sparingly. Wash and scrape off the skin before using. Dried sliced kencur (sometimes spelled kentjoer) or kencur powder are substitutes. Soak dried slices in boiling water for 30 minutes or use 1 teaspoon of powder for 1inch fresh root.

KHOA

A concentrated milk mixed with butter oil. Khoa is available in 1 pound chunks and 5 pound bags with 90 day refrigerated life.

KINOME

Their refreshing, minty taste makes the leave of the prickly ash a popular garnish. Available in Japanese stores, they will keep refrigerated for about 1 week, or use watercress.

KRACHAI

This rhizome, sometimes referred to as "lesser ginger", looks like a bunch of yellowish-brown fingers. Enjoyed for its mild flavor and crunchy texture. Dried krachai is a poor substitute; omit if the fresh is unavailable.

KRUPUK

Also known as prawn crackers, these dried wafers made from tapioca flour, prawns or fish are a popular snack and garnish. Dry thoroughly and deep-fry in oil until they puff up and become crispy.