28 small portion in Nanjing, China
My mum had big bushes of this rhizome, and I knew it as the Blue ginger or lam keong.
Whenever she braised ducks or belly of pork, she would tell be to dig a
sliver of it. It is very difficult to dig the rhizome in the dirt. Your
hands get all muddy and the rhizome is very tough to cut. You have to
be careful not to dig too much, otherwise you injure the plant. We kept
our own ducks, and we slaughtered a lot of them. So there was a lot of
digging and muddied hands. Mum She says it helps to remove the gamey
smell of the duck.
I too, grew a big bush in the NTU gardening
club allotment. It is more than eight feet long. I don't use it because
my husband didn't like it's flavour. So well did I grow it? It was for
nostalgia.
In Singapore, it is called Galangal
, But it has different names in the different South East region. It is
grown for culinary and medicinal uses. The Malays and Indonesian use it
for their fried rice Nasi Goreng,
it is a must in the Thai Tom Yum soups. The Vietnamese use it in their
braised pork like my mum did. You can buy them as a whole root, or cut
or powdered.
As a medicinal use, in the Southeast area, mix with
lime juice and drink it as a tonic. In man’s quest for youth, some
drink it claiming its prowess as an aphrodisiac, and a stimulant. Galangal oil is also used regularly in various forms of oils for anointing.
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The art of paper cutting (jiǎnzhǐ 剪纸) in China may date back to the second century CE, since paper was invented by Cai Lun in the Eastern Han Dynasty in ...