kustar

From Russian куста́рный (kustárnyj), ultimately from Middle High German kunster (“connoisseur of the arts”).

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kustar (comparative daha kustar, superlative ən kustar)

1. artisanal, handcrafted

   kustar üsulla ― artisanally

2. imperfect, primitive

• “kustar” in Obastan.com.

Borrowed from English cost, French couter, German kosten, Italian costare, Spanish costar. Not to be confused with kosto (“rib, costa”)

• IPA^(key): /kusˈtar/

kustar (present kustas, past kustis, future kustos, conditional kustus, imperative kustez)

1. (transitive) to cost, to be bought for (nothing, a lot, etc.)

• kusto (“cost, expense, charge”)
• kustoza (“costly, expensive”)
• kusto-preco (“cost price”)

From English custard.

• IPA^(key): /ˈkʊstar/
• Rhymes: -tar, -ar, -r
• Hyphenation: kus‧tar

kustar (plural kustar-kustar)

1. (cooking) custard: A type of sauce made from milk and eggs (and usually sugar, and sometimes vanilla or other flavourings) and thickened by heat, served hot poured over desserts, as a filling for some pies and cakes, or cold and solidified; also used as a base for some savoury dishes, such as quiches, or eaten as a stand-alone dessert

• kastard [kastad] (Standard Malay)

• “kustar” in Kamus Besar Bahasa Indonesia, Jakarta: Agency for Language Development and Cultivation – Ministry of Education, Culture, Research, and Technology of the Republic of Indonesia, 2016.