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 Ayam pansuh (Wikipedia)
Source Malay Cuisine (Wikipedia)
Source Pindang (Wikipedia)
Source Red curry (Wikipedia)
Source The Oxford Companion to FoodAlan Davidson
In the Other Atlases
- Also in Geography Atlas: Indonesia, originated there.
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
Wikidata: Galangal
Wikidata Q734727, class allow-list match (w-wdresolver-0926)View the Source 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.
Gulai (Wikipedia)
Ayam pansuh (Wikipedia)
Used By: Ayam pansuh, Infobox food/dish main_ingredient fieldView the Source Red curry (Wikipedia)
Pindang (Wikipedia)
Used By: Pindang, infobox main_ingredient fieldQuote, Used By: Pindang, infobox main_ingredient field
salt-boiled fish, i.e. fish cooked in salt and spices including tamarind juice, garlic, shallot, ginger, turmeric, lemongrass, galangal, chili pepper, Indonesian bayleaf, citrus leaf, shrimp paste, and palm sugar.
Malay Cuisine (Wikipedia)
Used By: Malay Cuisine, Wikipedia article textQuote, Used By: Malay Cuisine, Wikipedia article text
Malay cooking also makes plentiful use of lemongrass and galangal.
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