Turmeric (Left front), galangal (right rear) and lemongrass (right front)
The yellow turmeric is a slender, thumb size tuber from the same family as ginger and galangal but with a more subtle taste. The leaves have a strong flavour and an essential herb in rendang. Grounded turmeric are used as a marinade in fish or chicken, blended with other spices to make rempah (spice paste) for curries, to colour rice or glutinuous rice. Used in small quantities as in larger amounts leave a bitter after taste.
The pale red skin galangal (can be a pale pink yellow) is an aromatic rhizome with a strong gingerly flavour. Also known as “blue ginger” or laos to the Indonesian. Cannot be substituted with ginger as the taste is different. The rhizome is sold fresh, in powdered form, dried slices and also pickled in jars. As it is pretty tough as it matured, peeled and sliced thinly with a sharp knife. Added to tom yum and tom kha gai to flavour the soups.
The lemongrass (in bunches) with its woody stems grow in clumps with long slender leavesThe lemony aroma comes from the tightly packed stem. Use from the base up to 18cm in length. The stalk is thinly sliced and blended with other fresh spices to make curry pastes. Used to flavour soup, tom yum. For salads, peel off a few outer husks until you get to the inner bud which is tender and pale white. Thinly sliced and mix with the dressings. Sold in powdered form or grated in a frozen form. Lemongrass is highly prizes as a folk medicine. If you can believe the claims, it could replace half the drugs in your corner chemist. Believed to be good for colds and flu, used as an antiseptic, to improve blood circulation, to relieve athlete’s food, muscle ache, acne, back pain.
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