Indonesian Spice Info ( And Galanga)

INGREDIENTS

INSTRUCTIONS

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.  Source: Jill Norman "The Complete Book of
Spices" Viking Studio  Books, 1991 ISBN 0-670-83437-8 The book is
lavishly illustrated with  full color photographs of the herbs and
spices- whole, mixed, ground.  Recipe by: Jill Norman * Web File 4/97
Posted to MC-Recipe Digest V1  #631 by "Mary Spyridakis"
<[email protected]> on Jun 2, 97

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