A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

jielan Kailan
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Cantonese for the Chinese vegetable Jielan, this vegetable is easily recognisable by its waxy look and slight bluish tint. Peel the thicker stems.
kangkong Kangkong
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Grown in swampy area and with hollow stems, it is often called water spinach. A very popular Southeast Asian vegetable. Thai veriety has reddish stems and few leaves.
kayang Kayang (Thai)
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Limnophila aromatica
A herb that grows in marshy area and in water, occasionally named Rice Paddy Herb. It is known in Vietnamese as rau ngo and in Chinese as Zi su cao.
spondias cythera, kedondong Kedodong
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Spondias cythera
A sourish sweet fruit related to mango and cashew the size of a large egg native to tropical Pacific region. The seed turns spiny as it matures and it is very often used unripe in salads and pickles when the flesh is crunchy.
kencur.jpg - 6413 Bytes Kencur (kentjoer)
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Member of the ginger family, This small ginger has brown shinny skin and creamy white flesh with a touch of purple. Its taste is hard to describe, or should i say, a cross between ginger and galangal. It is very pungent and only a small amount is needed. The leaves of this small plant are sometimes used as a herb.
krupuk Krupuk
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A cracker which puff up when deep fried. Some are made of flour and flavoured with fish or shrimp, others are flatened seeds of the melinjo (gnetum gnemon). Lots of different varieties.
Kitchen (Thian's Kitchen)
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Yes, that's where I cook and grow some of my herbs such as laksa leaves and pandan. Thought you might be curious:-)
kuini Kuini (Malay)
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As the latin name suggests, this member of the mango family is one of the strongest smelling fruit of Southeast Asia.

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