galangal


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  • noun

Synonyms for galangal

southeastern Asian perennial with aromatic roots

European sedge having rough-edged leaves and spikelets of reddish flowers and aromatic roots

References in periodicals archive ?
While many of the foods found throughout Asia use fresh spices such as turmeric, chilies, cumin, coriander and cardamom, Malaysian cuisine uniquely combines them with fresh aromatics such as galangal, lemongrass, ginger, tamarind and curry leaves to create a deeply-layered, complex flavor without the spicy heat of other Southeast Asian cuisines.
Firecracker King Prawn with jasmine rice (380g) - Succulent King Prawns, combined with a rich dark fiery sauce of sweet shallots, Kecap Manis, garlic and galangal, boosted with red chilli and Japanese seven spice.
INGREDIENTS: 50g/13/4oz/1 cup coconut flakes 2 lemongrass stalks, hard outer layers removed 2 small onions, chopped 3 garlic cloves, chopped 6cm/21/2in piece of fresh root ginger, peeled and grated 1 tbsp chopped galangal, or paste 4-6 red chillies, deseeded and roughly chopped 1 tsp turmeric 2 tbsp oil 4 cardamom pods, lightly crushed 1 cinnamon stick 650g/1lb 7oz braising steak, diced into 3cm/11/4in cubes 400ml/14fl oz/12/3 cups coconut milk 4 kaffir lime leaves Grated zest and juice of 1 lime 190g/63/4oz/1 cup red rice, preferably Bhutanese (available online), soaked overnight, then drained Salt 2 shallots, finely sliced and deep fried 2 tbsp chopped coriander leaves METHOD: 1.
Nisha's recipes are |taken from Pimp My Rice, PS20 Hardback RED RICE RENDANG (Serves 4) INGREDIENTS: 50g/13/4oz/1 cup coconut flakes 2 lemongrass stalks, hard outer layers removed 2 small onions, chopped 3 garlic cloves, chopped 6cm/21/2in piece of fresh root ginger, peeled and grated 1 tbsp chopped fresh galangal, or paste 4-6 red chillies, deseeded and roughly chopped 1 tsp turmeric 2 tbsp oil 4 cardamom pods, lightly crushed 1 cinnamon stick 650g/1lb 7oz braising steak, diced into 3cm/11/4in cubes 400ml/14fl oz/12/3 cups coconut milk 4 kaffir lime leaves Grated zest and juice of 1 lime 190g/63/4oz/1 cup red rice, preferably Bhutanese (available online), soaked overnight, then drained Salt 2 shallots, finely sliced and deep fried 2 tbsp chopped coriander leaves METHOD: 1.
INGREDIENTS: 50g/13/4oz/1 cup coconut flakes 2 lemongrass stalks, hard outer layers removed 2 small onions, chopped 3 garlic cloves, chopped 6cm/21/2in piece of fresh root ginger, peeled and grated 1 tbsp chopped fresh galangal, or paste 4-6 red chillies, deseeded and roughly chopped 1 tsp turmeric 2 tbsp oil 4 cardamom pods, lightly crushed 1 cinnamon stick 650g/1lb 7oz braising steak, diced into 3cm/11/4in cubes 400ml/14fl oz/12//31/2 cups coconut milk /4 kaffir lime leaves Grated zest and juice of 1 lime 190g/63/4oz/1 cup red rice, preferably Bhutanese (available online), soaked overnight, then drained Salt 2 shallots, finely sliced and deep fried 2 tbsp chopped coriander leaves METHOD: 1.
One of the signature dishes, Marinated sliced goose meat in Chiu Chow style uses a rich and fragrant marinade made from the restaurant s own formula that uses premium ingredients such as cinnamon, anise, liquorice, tangerine peel, amomum fruit, bay leaves and galangal.
This masterpiece came marinated with galangal, garlic, shallots and soak rice on charcoals.
In a mortar, make a fresh curry paste with green pepper, coriander root, galangal, lemongrass, shallot, small Thai garlic, bird's eye chili, kaffir lime zest, shrimp paste, white pepper and salt.
If you have a good Asian supermarket nearby, that's great, especially for things like the lemongrass, galangal and kafir lime leaves.
There was also the "Tom Yam Goong" soup, which was a mixture of a clear spicy sour soup with shrimps, lemongrass, galangal, and tomato.
Many may liken it to a Thai green curry but this one - minus the galangal, lemon grass and other Thai essences - is rich in coconut milk and thicker texture wise, 'hotter' taste wise.
The retention and release of 1,8-cineole, a major bioactive compound in the galangal extract, was monitored when the samples were stored for five days at 25 C.
95), a soup with chicken, coconut milk, galangal root, lime, mushrooms and scallions.
A mix of chicken, mushrooms, roasted chillies, lemongrass, galangal, coriander, kaffir lime Bar leaves and Thai herbs, it was filling and while the spice had a great kick to it, it never overpowered and you could still taste the individual flavours.