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Galangal
Galangal () is a common name for several tropical rhizomatous spices. Differentiation The word ''galangal'', or its variant ''galanga'' or archaically ''galingale'', can refer in common usage to the aromatic rhizome of any of four plant species in the Zingiberaceae (ginger) family, namely: *'' Alpinia galanga'', also called ''greater galangal'', ''lengkuas'' or ''laos'' *'' Alpinia officinarum'', or ''lesser galangal'' *'' Boesenbergia rotunda'', also called ''Chinese ginger'' or ''fingerroot'' *''Kaempferia galanga'', also called ''kencur'', ''black galangal'' or ''sand ginger'' The term ''galingale'' is sometimes also used for the rhizome of the unrelated ''sweet cyperus'' ('' Cyperus longus''), traditionally used as a folk medicine in Europe. Uses Various galangal rhizomes are used in traditional Southeast Asian cuisine, such as Khmer kroeung (paste), Thai and Lao tom yum and tom kha gai soups, Vietnamese Huế cuisine (tré) and throughout Indonesian cuisine, as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galangal
Galangal () is a common name for several tropical rhizomatous spices. Differentiation The word ''galangal'', or its variant ''galanga'' or archaically ''galingale'', can refer in common usage to the aromatic rhizome of any of four plant species in the Zingiberaceae (ginger) family, namely: *'' Alpinia galanga'', also called ''greater galangal'', ''lengkuas'' or ''laos'' *'' Alpinia officinarum'', or ''lesser galangal'' *'' Boesenbergia rotunda'', also called ''Chinese ginger'' or ''fingerroot'' *''Kaempferia galanga'', also called ''kencur'', ''black galangal'' or ''sand ginger'' The term ''galingale'' is sometimes also used for the rhizome of the unrelated ''sweet cyperus'' ('' Cyperus longus''), traditionally used as a folk medicine in Europe. Uses Various galangal rhizomes are used in traditional Southeast Asian cuisine, such as Khmer kroeung (paste), Thai and Lao tom yum and tom kha gai soups, Vietnamese Huế cuisine (tré) and throughout Indonesian cuisine, as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galangal Ready For Preparation
Galangal () is a common name for several tropical rhizomatous spices. Differentiation The word ''galangal'', or its variant ''galanga'' or archaically ''galingale'', can refer in common usage to the aromatic rhizome of any of four plant species in the Zingiberaceae (ginger) family, namely: *''Alpinia galanga'', also called ''greater galangal'', ''lengkuas'' or ''laos'' *''Alpinia officinarum'', or ''lesser galangal'' *''Boesenbergia rotunda'', also called ''Chinese ginger'' or ''fingerroot'' *'' Kaempferia galanga'', also called ''kencur'', ''black galangal'' or ''sand ginger'' The term ''galingale'' is sometimes also used for the rhizome of the unrelated ''sweet cyperus'' (''Cyperus longus''), traditionally used as a folk medicine in Europe. Uses Various galangal rhizomes are used in traditional Southeast Asian cuisine, such as Khmer kroeung (paste), Thai and Lao tom yum and tom kha gai soups, Vietnamese Huế cuisine (tré) and throughout Indonesian cuisine, as in so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alpinia Officinarum
''Alpinia officinarum'', known as lesser galangal, is a plant in the ginger family, cultivated in Southeast Asia. It originated in China, where its name ultimately derives. It can grow 1.5 to 2 m high, with long leaves and reddish-white flowers. The rhizomes, known as galangal, are valued for their sweet spicy flavor and aromatic scent. These are used throughout Asia in curries and perfumes, and were previously used widely in Europe. They are also used as an herbal remedy. Etymology The genus is named for Prospero Alpini, a 17th-century Italian botanist who specialized in exotic plants. The word "galangal" comes from the Arabic form of a Chinese word for the plant, "高良薑" ("gou-loeng-goeng" in Cantonese, "gao-liang-jiang" in Mandarin).Grieve, M.Galangal. From ', 1931. In Tamil it is known as a "சிற்றரத்தை or சித்தரத்தை" ("see-tha-ra-thai), widely used in Siddha Medicine and in culinaries. Description This herbaceous plant can grow u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alpinia Galanga
''Alpinia galanga'', a plant in the ginger family, bears a rhizome used largely as an herb in Unani medicine and as a spice in Arab cuisine and Southeast Asian cookery. It is one of four plants known as " galangal". Its common names include greater galangal, lengkuas, and blue ginger. Names The name "galangal" is probably derived from Persian ''qulanjan'' or Arabic ''khalanjan'', which in turn may be an adaptation of Chinese ''gao liang jiang''. Its names in North India are derived from the same root, including ''kulanja'' in Sanskrit, ''kulanjan'' in Hindi, and ''kholinjan'' in Urdu. The name "lengkuas", on the other hand, is derived from Malay ''lengkuas'', which is derived from Proto-Western Malayo-Polynesian ''*laŋkuas'', with cognates including Ilokano ''langkuás''; Tagalog, Bikol, Kapampangan, Visayan, and Manobo ''langkáuas'' or ''langkáwas''; Aklanon ''eangkawás''; Kadazan Dusun ''hongkuas''; Ida'an ''lengkuas''; Ngaju Dayak ''langkuas''; and Iban ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kroeung
''Kroeung'' ( km, គ្រឿង, krœăng, ) is a generic Khmer word for a number of spice/herb pastes that make up the base flavors of many Khmer dishes.Cambodian Cooking Clas''What makes Cambodian Cuisine different'' Accessed July 21, 2007. Such dishes are often dubbed with the "-kroeung" suffix. ''Kroeung'' is traditionally made by finely chopping the ingredients and grinding them together using a heavy mortar and pestle although mechanical food processors can be used in modern kitchens. Various ingredients, depending on the dish and the taste of the cook, can be pounded into ''kroeung''. The eight most commonly used are lemongrass, magrut lime zest and leaves, galangal, turmeric, garlic, shallots, dried red chillies and various rhizomes (lesser galangal, fingerroot, ''Kaempferia galanga'', etc.). This herbal paste is essential for preparing Khmer dishes in order to create the authentic flavour. ''Kroeung'' has two main categories: "individual ''kroeung''" and "royal ''k ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tom Kha Gai
''Tom kha kai'', ''tom kha gai'', or Thai coconut soup ( th, ต้มข่าไก่, ; ) is a spicy and sour hot soup with coconut milk in Thai cuisine. Ingredients In Thailand, most ''tom kha kai'' recipes typically include coconut milk, galangal (sometimes substituted with ginger), kaffir lime leaves, lemongrass, Thai chili, coriander (or dill), straw mushrooms (or shiitake or other mushrooms), chicken, fish sauce, and lime juice. Fried chilies are sometimes added. Variations In a Thai-style ''tom kha kai'', dill weed is not used, whereas in a Lao-style ''tom kha kai'', dill weed (''phak si'', lo, ຜັກຊີ) is used. Dill weed is a common herb used in Lao cuisine. The Thais' answer to dill weed (known in Thailand as ''phak chi Lao'' ( th, ผักชีลาว), since it is known locally as a Lao herb) in Thai ''tom kha'' is coriander or cilantro (''phak chi'', th, ผักชี). There are other versions of ''tom kha kai'' made with seafood (''tom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tom Yum
Tom yum or tom yam (, ; th, ต้มยำ, ) is a type of hot and sour Thai soup, usually cooked with shrimp (prawn). The words "tom yam" are derived from two Thai words. ''Tom'' refers to the boiling process, while ''yam'' means 'mixed'. Tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The soup is also made with fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed red chili peppers. The tom yum seasoning has been investigated as a potential functional food and a natural antimicrobial because of its kaffir lime leaf and red chili content. Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil, then adding seasoning and other preservative ingredients.The paste is bottled or packaged and sold around the world. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thai Cuisine
Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking is "about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all." Traditional Thai cuisine loosely falls into four categories: ''tom'' (boiled dishes), ''yam'' (spicy salads), ''tam'' (pounded foods), and ''kaeng'' (curries). Deep-fries, stir-fries, and steamed dishes derive from Chinese cuisine. In 2017, seven Thai dishes appeared on a list of the "World's 50 Best Foods", an online poll of 35,000 people worldwide by '' CNN Travel''. Thailand had more dishes on the list than any other country: tom yam kung (4th), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnamese Cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements (nutrients, colors, et cetera), which are also based around a five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy nor oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, papers and flour. Vietnamese cuisine is strongly influenced not only by the cuisines of neighboring China, Cambodia and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaempferia Galanga
''Kaempferia galanga'', commonly known as kencur, aromatic ginger, sand ginger, cutcherry, is a monocotyledonous plant in the ginger family, and one of four plants called galangal. It is found primarily in open areas in Indonesia, southern China, Taiwan, Cambodia, and India, but is also widely cultivated throughout Southeast Asia. Culinary and medical use ''Kaempferia galanga'' is used as a spice in cooking in Indonesia, where it is called ''kencur'' ('cekur' in Malaysia), and especially in Javanese and Balinese cuisines. ''Beras kencur'', which combines dried ''K. galanga'' powder with rice flour, is a particularly popular '' jamu'' herbal drink. Its leaves are also used in the Malay rice dish, ''nasi ulam''. Unlike the similar '' Boesenbergia rotunda'' (Thai กระชาย ''krachai''), ''K. galanga'' is not commonly used in Thai cuisine, but can be bought as a dried rhizome or in powder form at herbal medicine stalls. It is known in Thai as ''proh horm'' (เป� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soto (food)
Soto (also known as sroto, tauto, saoto, or coto) is a traditional Indonesian soup mainly composed of broth, meat, and vegetables. Many traditional soups are called ''soto'', whereas foreign and Western influenced soups are called ''sop''. Soto is sometimes considered Indonesia's national dish, as it is served from Sumatra to Papua, in a wide range of variations. Soto is omnipresent in Indonesia, available in many ''warungs'' and open-air eateries on many street corners, to fine dining restaurants and luxurious hotels. Soto, especially '' soto ayam'' (chicken soto), is an Indonesian equivalent of chicken soup. Because it is always served warm with a tender texture, it is considered an Indonesian comfort food. Because of the proximity and significant numbers of Indonesian migrants working and settling in neighbouring countries, soto can also be found in Singapore and Malaysia, and has become a part of their cuisine. Introduced to Suriname by Javanese migrants, it is part of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boesenbergia Rotunda
''Boesenbergia rotunda'' (Thai: กระชาย ''krachai'', Khmer: ខ្ជាយ ''k'jeay'', Indonesian: temu kunci), commonly known as Chinese keys, fingerroot, lesser galangal or Chinese ginger, is a medicinal and culinary herb from China and Southeast Asia. In English, the root has traditionally been called fingerroot, because the shape of the rhizome resembles that of fingers growing out of a center piece. Fingerroot is a kind of ginger (Zingiberaceae). It is an annual crop and indigenous to southern Yunnan Province, China, to west Malaysia, growing in tropical rain forest. It has an underground stem, known as a rhizome. This spreads into many bunches in the same way as banana, ginger, galangal and turmeric. These structures accumulate nutrients and the middle part is more swollen than the head and bottom part. The inner part has a range of colours and aromas depending on the variety of fingerroot. The above-ground part is composed of a leaf stalk that has a sheath cove ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
