Translations:Galangal/5/en: Difference between revisions

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Message definition (Galangal)
== Uses ==
=== Culinary ===
{{Cookbook|Galangal}}
Various galangal rhizomes are used in traditional [[Southeast Asian cuisine]], such as [[Khmer cuisine|Khmer]] [[kroeung]] (Cambodian paste), [[Thai cuisine|Thai]] and [[Lao cuisine|Lao]] [[tom yum]] and [[tom kha gai]] soups, Vietnamese [[Huế]] cuisine (tré) and throughout [[Indonesian cuisine]], as in [[Soto (food)|soto]] and [[opor]]. Polish [[Wódka Żołądkowa Gorzka|Żołądkowa Gorzka vodka]] is flavoured with galangal. While all species of galangal are closely related to common [[ginger]], each is unique in its own right. Due to their unique taste and 'hotness' profiles, the individual varieties are usually distinguished from ginger, and from each other, in traditional Asian dishes. The taste of galangal has been variously described as "flowery", "like ginger with cardamom" and "like peppery cinnamon". Lesser galangal was popular in European medieval cooking.

Uses

Culinary

Wikibooks Cookbook has a recipe/module on

Various galangal rhizomes are used in traditional Southeast Asian cuisine, such as Khmer kroeung (Cambodian paste), Thai and Lao tom yum and tom kha gai soups, Vietnamese Huế cuisine (tré) and throughout Indonesian cuisine, as in soto and opor. Polish Żołądkowa Gorzka vodka is flavoured with galangal. While all species of galangal are closely related to common ginger, each is unique in its own right. Due to their unique taste and 'hotness' profiles, the individual varieties are usually distinguished from ginger, and from each other, in traditional Asian dishes. The taste of galangal has been variously described as "flowery", "like ginger with cardamom" and "like peppery cinnamon". Lesser galangal was popular in European medieval cooking.

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