Kaffir Lime Leaf, Daun Jeruk LimoFeb 06 2014
Dried leaves may be substituted if fresh ones are not available. If you have no access to lime leaves in any form, try grating the outer skin of a lime into zest which makes a good substitute. Packs of fresh lime leaves can be kept in the freezer and used when needed.
Kaffir lime, Jeruk LimoFeb 06 2014
The king of citrus fruits. The kaffir lime has a wonderful fragrance but not much juice. It is used mostly in flavouring fish.
KecombrangFeb 13 2014
‘Kecombang’ or honje is a type of young finer flower native to South East Asia. It also known as torch ginger or ginger flower. It used in North Sumatera cuisine in ‘arsik’, stewed carp with spices and andaliman orszechuan and ginger flower. It also used in Kalimantan cuisine for ‘sambal
pirik’. It has beautiful pink colors with delicate and wonderful fragrant with a hint of ginger and lemon taste. Choose the ginger flower which has not bloomed. It will give less fiber texture.
It is also common ingredients in Malaysia, Philippine and Thailand. For contemporary dish you can use ginger flower in baking, salad and beverage. It is wonderful to make sorbet.
Kempferia Galangal, temu kunciFeb 28 2014
Kidney Beans, Kacang MerahFeb 06 2014
Unlike the west, where kidney beans are used in savoury dishes, in Manado, they are used in desserts.