galangal


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gal·an·gal

 (găl′ən-găl′, gə-lăng′gəl)
n.
1. Either of two plants (Alpinia galanga or A. officinarum) of eastern Asia, having pungent, aromatic rhizomes used medicinally and as seasoning.
2. The dried roots of either of these plants. In both senses also called galingale.

[Middle English galingale, from Old French galingal, garingal, from Medieval Latin galinga, galanga, from Arabic ḫalunjān, ḫūlunjān, from Persian ḫūlanjān; probably akin to Sanskrit kulañjaḥ, kulañjanaḥ, galangal (A. galanga).]

galangal

(ɡəˈlæŋɡəl)
n
1. (Plants) another name for galingale
2. (Plants) a zingiberaceous plant, Alpinia officinarum, of China and the East Indies
3. (Cookery) the pungent aromatic root of this plant, dried and used as a seasoning and in medicine
4. (Medicine) the pungent aromatic root of this plant, dried and used as a seasoning and in medicine

ga•lan•gal

(gəˈlæŋ gəl)

n.
the aromatic, medicinal rhizome of certain E Asian plants belonging to the genus Alpinia, of the ginger family.
[variant of galingale]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.galangal - southeastern Asian perennial with aromatic roots
ginger - perennial plants having thick branching aromatic rhizomes and leafy reedlike stems
Alpinia, genus Alpinia, genus Languas, genus Zerumbet - perennial rhizomatous herbs of Asia and Australia and Polynesia having ginger-scented rhizomes
2.galangal - European sedge having rough-edged leaves and spikelets of reddish flowers and aromatic rootsgalangal - European sedge having rough-edged leaves and spikelets of reddish flowers and aromatic roots
sedge - grasslike or rushlike plant growing in wet places having solid stems, narrow grasslike leaves and spikelets of inconspicuous flowers
Cyperus, genus Cyperus - type genus of Cyperaceae; grasslike rhizomatous herbs; cosmopolitan except very cold regions
References in periodicals archive ?
Basically, we use very traditional recipes containing spices and ingredients you can't find anywhere else, such as candlenut and galangal, which you won't find in other Asian food."
As the name implies, its ingredients is a mix of coconut milk, ginger, galangal, red and white onions, and of course, fragrant rice - mostly those readily available in Indonesian public markets.
Ingredients 1-2 cups fish broth 4-5 whole shrimp, peeled 1 stalk lemongrass sliced into thin pieces 2 inch piece galangal OR regular ginger, chopped 3-4 kaffir lime leaves- torn to bits 2 Thai bird's eye chilles, chopped into small rings A' small onion, chopped 1 small tomato, chopped Handful of mushrooms, chopped 1/4 cup coconut milk small handful coriander leaves, chopped 1 tbsp fish sauce 1-2 lime wedges, to taste salt as per taste Preparation Bring broth to a simmer and add lemongrass, galangal/ginger, lime leaves and simmer about 5 minutes.
Galangal became ginger, and Thai chile paste (nam prik pao) morphed into sambal oelek, which, though Indonesian, is easier to find.
I knew for sure that I wanted noodles and I also wanted something with coconut milk.After a bit of deliberation, I settled on Tom Kha Gai (Sh850), a rich coconut soup with chicken cut into big chunks, packed with mushrooms, bell peppers and bursting with flavour from herbs and spices like galangal, kaffir lime leaves, coriander, chilli and more.
CURRY LAKSA IN KUALA LUMPUR, MALAYSIA TURMERIC, galangal, chilli, candlenut and shrimp paste combine to make this fiery favourite served at hawker centres on Madras Lane.
You can find lime leaves (aka kaffir or makrut lime leaves), turmeric, and galangal (a crisp, peppery rhizome) at Southeast Asian markets or on Amazon, com.
The brew consists of ginger, apple, cinnamon, turmeric, ginseng and galangal and feels good at any time of the day.
Another hit, the tom kah gai, is a delicate, milky, semisweet chicken and mushroom potage with the spicy aftertaste of galangal, onions and kaffir lime leaves.
One such unexpected example is the Num Krok starter with grilled beehive ($4), which remakes a common street food - chive dumplings made from rice-flour and coconut cream - by adding a fermented radish and galangal sauce and a chunk of honeycomb grilled in banana leaf.
Panang chicken curry Serves 2 Ingredients Chicken, sliced 450 gm Lime leaves, shredded 1 /2 tbsp Coconut milk 2 cups Palm sugar 1 tsp Fish sauce 1 tsp Oil 2 tbsp Curry paste Red chili 1/3 cup Salt to taste Galangal, chopped 2 tsp Lemon grass, shredded 2 tbsp Cilantro, chopped 1 tbsp Coriander seeds, crushed 1 tsp Cumin seeds 1tsp Garlic, chopped 2 tbsp Shallots, chopped 2 tbsp Peanuts, crushed 1 tbsp Shrimp paste 1 tsp (optional) Method To make the curry paste, start by soaking the dried red chilies in water until they are soft.