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Etlingera elatior

This is a discussion on Etlingera elatior within the Eye Candy forums, part of the Land Plants category; Originally Posted by espranch I believe it's the ginger root that is used to flavor ...

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  1. #21
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    Quote Originally Posted by espranch View Post
    I believe it's the ginger root that is used to flavor curry. I began to use it when we lived in Hawaii...Betty :-)
    Betty, the ginger root you refer to is galangal,scientific name Alpinia galangal an important ingredient in most Thai curries and also in Thai spicy soup Tomyam. In Malaysia the local name is 'lengkuas' also very important in Malay cuisine.

    Eltingera elatior, the flower not the root, is a main ingredient in many local curries especially if it is dish made with fish. In Malaysia we have a unique fusion cuisine known as Nyonya cuisine, a mixture of Chinese and Malay cooking and the flower of Eltingera features prominently in the non-coconut milk curries which we call 'gulai'. The local name for the ginger flower is 'Bunga Kantan'.

    Another from the ginger family which is indispensable in our curries is of course tumeric , bothe rhizome and the leaves.

  2. #22
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    Hi Yew, Thanks for defining that for me. I know that I have used SOME kind of ginger root; but do not know which one, or which flower it has! Since you know a lot about it, hows' about a curry recipe? I have a really good curry chicken salad recipe. Maybe I'll post it here at orchid talk. Yummmm, all this talk about curry is making my mouth water...LOL! Betty:-)

  3. #23
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    What a cool plant....with some nifty culinary uses, I come to find out.

  4. #24
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    Me too, Derek. I am lucky I posted these photos. Now I know a lot more about that plant in my grandma's garden besides its having beautiful flowers.

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    Reading all your posts is making me hungry .... LOL!

  6. #26
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    Quote Originally Posted by espranch View Post
    Hi Yew, Thanks for defining that for me. I know that I have used SOME kind of ginger root; but do not know which one, or which flower it has! Since you know a lot about it, hows' about a curry recipe? I have a really good curry chicken salad recipe. Maybe I'll post it here at orchid talk. Yummmm, all this talk about curry is making my mouth water...LOL! Betty:-)
    Sorry Betty, much as I would like to, especially Nyonya recipes they would entail too many 'exotic' and hard to come by ingredients in the West such as 'lemon grass' a type of citronella, kaffir lime and leaves, curry leaves, fresh tumeric and leaves and that most important ingredient that defines both Malay and Nyonya cooking the venerable 'belacan', fermented prawn paste, so smelly/fragrant (depending on whether you are a Westerner or South-East Asian). In the Late 50's when I was studying in England my mother sent me a block (about 500gm) of belacanby parcel post. A week later I received a note from British Post informing me that the contents of my parcel had gone bad in transit and the postal authorities had to destroy it!

    Your chicken curry salad sounds yummy.

    There are a lot of curry recipes on the internet Betty and I don't think mine could ever be as good as those. I learnt my cooking from my maternal grandma and it was always a pinch of this and and a dash of that; a finger length of ginger/galangal or a handful of herbs; and so I don't actually have any recipes written down. However, I might post a recipe or two of Nyonya food when I have worked out the weights and measures etc.

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    Yew...I know you will do your best. And Thanks, that was an interesting story about your Mother sending a package of belacanby to England! I do have a wonderful recipe for lemon grass chicken, plus chicken curry salad. I just can't find the time to post them. I have an idea, though! I'm going to see Bruce very soon, and I'll just copy the recipes, and give them to him. Bet he's going to just LOVE that! LOL! Betty :-)

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