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Alpinia galanga, also called greater galangal, lengkuas, Siamese ginger 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
Lengkuas is native to South and Southeast Asia. Its original center of cultivation during the spice trade was Java, and today it is still cultivated extensively in Island Southeast Asia, most notably in the Greater Sunda Islands and the Philippines. Its cultivation has also spread into Mainland Southeast Asia, most notably Thailand.
Frying ayam goreng. Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices. [4] The spice mixture may vary among regions, but it usually consists of a combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt, and sugar.
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
It is typically prepared with young chickens seasoned with a spice mix that includes salt, shallots, garlic, coriander, galangal, bay leaves, among other ingredients and boiled in coconut milk. The resulting dish is topped with its distinctive kremesan, a crisp, fried batter made of starch flour, chicken stock, and eggs. [6]
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.
Examples of Nonya specialities include otak-otak, a popular blend of fish, coconut milk, chilli paste, galangal, and herbs wrapped in a banana leaf; [3] ayam buah keluak, a distinctive dish combining chicken pieces with nuts from the Pangium edule or kepayang tree to produce a rich sauce; and itek tim, a classic soup containing duck, tomatoes ...
Rendang lengkuas or nasu likku: galangal-based rendang, a specialty of Bugis people in Sabah. Two versions exist in Sabah, wet and dry; both are considered rendang in Malaysia. [109] Rendang lokan: lokan rendang, a specialty of Sungai Petani, Kedah. [110] Rendang berempah: spice rendang. Emphasizes the abundance of spices in the rendang. [111]
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