ถึงผู้อ่านทุกท่าน เนื่องจากตอนนี้เจ้าของบล็อกงานยุ่งมาก ไม่ค่อยมีเวลามาอัพเดทเมนูอาหารบ่อยๆ แต่อย่างไรก็ดี เจ้าของบล็อกจะพยายามมาอัพเมนูอาหารอยู่เรื่อยๆ เพื่อผู้อ่านและผู้ที่ติดตามทุกคน ขอบคุณที่คอยติดตามนะคะหากมีข้อแนะนำ ก็บอกกล่าวกันได้นะค่ะ หรือหากมีข้อคิดเห็นใดๆ ก็มาแลกเปลี่ยนความคิดเห็นกันค่ะ
Dear fans, now I’m very busy so I don’t have time to update the blog with new recipes and as often as I would like to do it. However, I will try hard to keep updating with more recipes. Thank you for all support and if you have any ideas, questions or suggestions, please let me know.
Queridos fans, estes últimos dias tenho andado muito ocupada e não tenho tido tempo para publicar novas receitas com a regularidade que gostaria. No entanto, irei tentar continuar a publicar receitas. Obrigado pelo vosso apoio e se tiverem idéias, questões ou sugestões, escrevam-me.
After trying my recipes, please leave a comment about your experience... Thank you...
Depois de experimentarem as minhas receitas, deixem um comentário acerca da vossa experiência... Obrigado...

Wednesday, March 3, 2010

ข่า - Galangal - Galanga



ข่า

ส่วนที่ใช้มาทำอาหาร คือ เหง้า มีรสเผ็ดและมีกลิ่นหอม ใช้สำหรับปรุงรสชาติและแต่งกลิ่นในการทำอาหารหลายชนิด ไม่ว่าจะเป็น น้ำพริก แกง ผัดเผ็ด หรือยำ อาหารที่เราใช้ข่าเป็นส่วนผสม เช่น ต้มข่าไก่ ต้มยำกุ้ง แกงเผ็ด แกงกระหรี่ น้ำพริกอ่อง แกงป่า หรือแม้แต่น้ำจิ้ม

ข่าช่วยขับลมในลำไส้ แก้ท้องอืด ท้องเฟ้อได้ ถ้าใช้ข่าอ่อนมาปรุงอาหารก็สามารถรับประทานได้เลยโดยที่ไม่มีรสชาติเผ็ดมากไป



Galangal

The part used for cooking comes from its rhizome or root. Galangal is called Kha in Thai.
Has spicy taste and a pleasant smell. Thai people use Kha or galangal to give taste and smell to food such as chili paste or Nam Prik, spicy curry, stir fried spicy, or spicy salads.

We can find galangal in the ingredients of these dishes: Tom Yam Kung (sweet and sour spicy soup with shrimp), Tom Kha Kai (coconut soup with chicken), many kinds of curry dishes, Nam Prik Ong (minced pork with chili paste, Northern Thai style), or in Kaeng Pa (jungle curry; a spicy curry without coconut milk), and even in sauces.

Galangal has properties that can help decreasing the gas in the intestines (flatulence). If use young galangal to cook, since it’s very tender and not very spicy, can easily be eaten.


Galanga

A parte que se usa para cozinhar é o rizoma ou raiz Galanga chama-se Kha em tailandês.
Tem um sabor picante e um cheiro agradável. Os tailandeses usam Kha, ou galanga, para dar sabor e aroma a pratos como pasta de piripíri ou Nam Prik, caril picante, frituras picantes, ou saladas picantes.

Podemos encontrar galanga na lista de ingredientes de pratos como: Tom Yam Kung (sopa tailandesa agridoce com camarão), Tom Kha Kai (sopa de coco com galinha), muitos pratos de caril, Nam Prik Ong (carne de porco picada com pasta de piripíri ao estilo nordestino), ou em Kaeng Pa (caril da selva; um caril picante sem leite de coco), e também em muitos molhos.

A galanga tem propriedade medicinais que ajudam a diminuir os gases intestinais (flatulência). Se cozinhar com galanga nova, visto ser tenra e não muito picante, pode facilmente ser consumida na totalidade.

2 comments:

  1. This looks like ginger... what's the difference?

    ReplyDelete
  2. they look similar but 'Galangal' and 'Ginger' have different purpose in food. They have different taste and smell. And they can not replace each other. Try to see more of my recipes and you will see the difference.

    ReplyDelete