Indonesian Culinary - Finger Root

Finger Root - Kencur

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written at Tue, 2 March 2010

Finger root (Boesenbergia rotunda), also known as Chinese ginger, is a medicinal and culinary herb from China and Southeast Asia. In English, the root has traditionally been called Finger root, because the shape of the rhizome resembles that of fingers growing out of a center piece.
Finger root is a tall ginger with large beautiful pink - purple flowers; the long tubers sprouting in the same direction from the middle of the rhizome.
It has a strong typical odor.
There are culinary applications as a spice in the Indonesian - and Thai cuisine; in this last one it plays an important role in flavoring.
Source : http://en.wikipedia.org
www.tropilab.com

other ingredients

» Chinese Mustard Green - Sawi Hijau
» Water Spinach - Kangkung
» Jambal Roti Salted Fish - Ikan Asin Jambal Roti
» Oyster Mushroom - Jamur Tiram
» Kaya Jam - Selai Srikaya
» Cendol
» Oyster Sauce - Saus Tiram
» Basil Seed - Selasih
» Fish Sauce - Kecap Ikan
» Coconut Sugar / Palm Sugar - Gula Jawa / Gula Palem

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Worcestershire sauce - Saus Inggris
Yam - Ubi
Scallion / Spring Onion - Daun Bawang
White Chinese Cabbage / Bok Choy - Sawi Putih
Water Spinach - Kangkung
Mushroom, oyster - Jamur Tiram
Chinese Mustard Green / Cai Sim - Sawi Hijau / Cai Sim
Lime Paste - Kapur Sirih
Yam Bean / Jicama - Bengkuang
Zuchini - Timun Jepang

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