• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Indonesian Spice Info ( and Galanga)

  • Recipe Submitted by on

Category: Indonesian

 Ingredients List

  • *** NON NE *****


Indonesian cooking is richly spiced with ginger, turmeric, galangal (see
below), lemon grass, aromatic leaves and herbs, but above all with chilies.
In addition to the spicing used in the preparation of a dish, Indonesians
make a range of relishes, based on chilies, called sambals. These are
served in small dishes on the table. Some are fiercely hot because the
chili seeds have been left in: all are highly aromatic. The Indonesians use
a chili called lombok, similar to tabasco, when making sambals but other
small red chilies can be substituted.

Galanga is a relative of ginger. There are 2 main kinds: lesser and
greater. Both are used in Indonesian cooking, where the former is known as
kencur and the latter as laos. Greater galanga is used in Thailand (khaa)
and Malaysia (lengkuas). The lesser has a more pungent odor than the
greater, with hints of eucalyptus, with a taste like cardamom and ginger
mixed. The greater galanga tastes more peppery-gingery, with lemon-sour
overtones. Galangal is used throughout Malaysia and Indonesia in curries
and stews. The greater galangal is an essential ingredient in Thai curry
pastes and much preferred there to ginger.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?