Home Cuisines Ingredients Recipes Asian Beer Asian Travel Search
 
 
Galangal
 

Pictured above; Galangal

 
 
 
 

Galangal common name for the root of plant from the ginger family, is is also known as blue ginger, in Laos and in Indonesia, ka or kha in Thailand, and lengkaus in Malaysia.

Galangal looks similar to ginger, but is more sour and peppery and can be distinguished from it by its pink shoots and brown skin.

Iranian and Southeast Asian cooking take advantage of galangal's very particular flavor, especially in soups and curries.

Galangal is most commonly used to season meats, poultry, seafood and vegetarian dishes and where unlike ginger, galangal is often removed before eating.

As well as being popular in curries it can be used to make vinegar, beer and other liquors, something that has been done for centuries in Russia.


 
Feature Ingredients
Anise
Cardamom
Cassia
Coconut Milk
Coriander
Galangal
Garlic
Ginger
Lemon Grass
Peanut
Shallot
Tamarind
Turmeric
More
Feature Recipes
Indonesian Fried Rice
Sweet Chilli Sambal Kecap
Beef Rendang
Bali Sate
Gado Gado
Spicy Seafood & Beef Rice
Sweet Chilli Sauce
Quick Facts
Chopsticks
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.
 
 
 
 
 

 

Terms of Use   Copyright 1994 - 2012 - Intown Entertainment  A.B.N.  49 313 796 982

 products featured on www.wokme.com are owned by their respective companies and may be subject to copyright