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GALANGAL
A member of the ginger family and commonly
found in Malay and Nonya dishes as well as Thai cooking. Peel off the
tough skin before pounding or slicing. The young, pinkish galangal is the
most tender and imparts the best flavor. Slices of dried galangal must be
soak in boiling water for approx. 30 mins. until soft before use. Jars of
tender, slice galangal packed in water from Thailand make an adequate
substitute for the fresh root. Powdered form maybe used. Sometime sold
under the Indonesian name, laos.
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GALANGAL, LESSER
A
white, ginger-like rhizome believed to have medicinal properties. Do not
confuse with the fragrant greater galangal used widely in southeast Asia.
Omit if not available.
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GARAM MASALA
A
blend of strongly aromatic spices from India used to add flavor and
fragrance to meat dishes. The powdered form may be bought from stores
specializing in spices. Store in jar in freezer.
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GARLIC
The
most well known cooking ingredient in the world used for flavoring and for
its medicinal qualities. Often pounded or pureed before use in curries and
stir-fries. Garlic cloves varies in size in Asian and Western countries.
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GHERKINS
Gherkins, are small
pickled cucumbers (there are as many as 8500 gherkins in a 45-gallon barrel). A midget is
even smaller gherkin (there are up to 30,000 small midgets in a barrel); so much so, that
Americans often tend to use the word pickle to mean gherkin
There are many
different types of gherkins based on differences in preparation, added ingredients,
especially spices, size, and form. The US market divides them as follows
| Based on the way gherkins
are made, there are processed pickles (also called
fermented), fresh-pack pickles, and refrigerated
pickles.
Based on flavorings, there are dill,
garlic, sweet, bread and butter,
deli and kosher pickles.
Based on size, there are gherkins
and midgets.
Based on form, there are whole
pickles, spears, chips, slices,
chunks and stackers.
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GINGER
Another widely used ingredient, particularly
in Chinese dishes. A pale, creamy-yellow root used for seasoning and its
medicinal properties. Always scrape the skin off fresh ginger before use
and store in cool dark places. To make ginger juice, finely grate about 8
cm fresh ginger and proceed to squeeze. Add a teaspoon of ginger juice to
tea for a very refreshing taste. Slender young pink ginger shoots are sold
in jars pickled.
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GINGER ROOT
Irregular bulb of the ginger
plant. Hot and spicy in taste. Slice ginger and freeze separately slices.
Keeps in the freezer indefinitely. Peel ginger and store in rice wine.
Slice and use as needed.
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GINGERLY OIL
A
light oil made from unroasted sesame seeds, quite different in flavor from
Chinese sesame oil. It lends a distinctive flavor to Indian pickles.
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GINSENG
A
highly prized medicinal root. There are Korean and American ginseng.
Widely available in Chinese medicine shops
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GREEN PEPPER, JAPANESE
Tiny slender green peppers which have none of
the spiciness of green chilies. Approx. eight Japanese peppers are the
equivalent of a green capsicum.
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