A rhizome related to ginger, sharper and more peppery in flavor, used in Thai and other Southeast Asian cooking, notably in tom yum soup.
Facts
Origin RegionSourced to the subject's own accountIndonesia, where the plant's culinary and medicinal uses originate; the wider genus is native to South and Southeast Asia. 1 Connections
Used By
Source The Oxford Companion to FoodAlan Davidson
Sources
1. Galangal (Wikipedia)
WikipediaIntroductionQuote, Introduction
with culinary and medicinal uses originating in Indonesia
The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014- entry: Galangal
- Used By: Tom Yum
Soto (Wikipedia)
WikipediaUsed By: Soto, Soto tangkar variant descriptionQuote, Used By: Soto, Soto tangkar variant description
spiced with turmeric, garlic, shallot, chili, pepper, candlenut, cumin, galangal, coriander, cinnamon, Indonesian bay leaf (daun salam), and kaffir lime leaf.
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