Kencur/Sand Ginger/ Kaempferia galanga is similar to galangal, but with a unique pungent aroma typical of Indonesian cuisine. It is one of memmer of spices family as sugar, salt, chili, pepper …and also like a member of the same family. Can not short them.
What would a dish without spices? I am sure that the answer is … too plain a.k.a boring……… !! And it’s true that spices enrich our food and our lives, too. That’s why I include assorted spices below, just to make sure that your life is not too plain or too bored to live……..….
This ginger like root has a unique camphor flavor and should be used sparingly. Washed and scrape off the skin before using.
Kaempferia galanga is used as an herb in cooking in Indonesia, where it is called kencur (‘cekur’ in Malaysia), and especially in Japanese and balinese cuisines Beras kencur, which combines dried K. galanga powder with rice flour is a particularly popular jamu herbal drink. Its leaves are also used in the Malay rice dish, nasi ulam
Galangal is an essential ingredient in Thai, Malaysian and Indonesian curries, sambals, satays, soups and sauces. Powdered galangal is also used in Middle Eastern and Moroccan spice blends. Galangal is often combined with onion, garlic, chilli and ginger to make spice pastes and it loves chicken, fish, coconut milk, lemon juice and seafood. Marry with chilli, fennel, garlic, ginger, lemongrass, kaffir lime and shallots. Kaempferia galanga like a member of the same family
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Referrence:
http://yonaspec.nl/en/portfolio-view/kencur-kaempferia-galanga/
https://senggolcafe.wordpress.com/2014/06/19/kencur/