Lacking of this plant common English name, it’s become a confused subject. Some poeple refer to it as zedoary which is a name for Curcuma zedoaria. Others call for lesser galangal (actually I did too), which it’s a different rhizome found in Southern China.So, what is this plant name, exactly? According this book, it’s called kencur (Kaempferia galanga), just the same like the Indonesian’s called for it and in Malaysia it’s known as cekur and in Thailand pro hom.If you want to know what kencur is, just click on the link above.I found out some websites that sell Indonesian spices on the internet, wrote a wrong name of kencur. While I was at the Asian market on King street, it was said lesser galangal or zeodory, but when I sniffed it, I know it was kencur.
I also have a recipe of Kencur sambal. Don’t get confused every time I write sambal. Sambal is a popular Indonesian condiment that refers to chili paste, it’s thicker and richer in taste than Mexican salsa. Please read about sambal at wikipedia to know more and variety of sambal in Indonesia.
Kencur and Kencur Sambal are my entry for Weekend Herb Blogging, hosted by Kalyn.
Sambal Kencur
modified from Tabloid Nova
Ingredients:
7 red chillies
7 bird’s eye chillies
5 candlenuts, toasted, sangrai
3 tbsp oil minyak goreng
3 shallots, chopped
7 cm fresh kencur, minced
1 1/2 tsp tamarind, dissolved in 45 ml water
1 tsp salt
2 tsp sugar
1 tsp roasted dried shrimp paste (Indonesian: terasi)
4 kaffir lime leaves, fold the kaffir lime leaves in half along their spines and cut off and discard the spine
Directions:
1. Grind red chillies, bird’s eye chillies, and candlenuts. In a skillet, add oil and heat up at medium-high. Stir fry chillies mixture, shallots and kencur until fragrant.
2. Add tamarind mixture, salt, sugar, terasi and kaffir lime leaves; reduce the heat to low and stir occasionally until done.
3. Serve this sambal with fried tempe, fried tofu, cooked (blached, steamed or boiled) vegetables and warmed cooked rice.
An Indonesian-born who lived in 
Indonesia Eats is written and photographed by Pepy Nasution; an Indonesian-born 
gw gk nolak dah kalau disuguhin ini sambel.
kikikik pastinya
Hooray, an ingredient I haven't heard of before. I always learning about something new. How would you describe the flavor?Is this similar to sambal olek, which is something I've bought in a jar?
The flavour is not the same with sambal ulek, but yupss it's still spicy. This has kencur's aroma which I can't describe and it's not that acid as sambal ulek has. What brand of sambal ulek do you use?
gw gk nolak dah kalau disuguhin ini sambel.
kikikik pastinya
Hooray, an ingredient I haven’t heard of before. I always learning about something new. How would you describe the flavor?
Is this similar to sambal olek, which is something I’ve bought in a jar?
The flavour is not the same with sambal ulek, but yupss it’s still spicy. This has kencur’s aroma which I can’t describe and it’s not that acid as sambal ulek has. What brand of sambal ulek do you use?
The one I have right now is made by Huy Fong Foods, but what brand do you recommend.
The Huy Fong Foods is the most easiest to find at stores in North America and it tastes too much acidity for me. That is why I like to make my own sambal ulek by grounding fresh/frozen chillies. One of my friends suggested me to buy Yeo's brand which is tasted just like ground steamed chilies (taste more natural), made in Malaysia and usually can be sold at Asian markets
The one I have right now is made by Huy Fong Foods, but what brand do you recommend.
The Huy Fong Foods is the most easiest to find at stores in North America and it tastes too much acidity for me. That is why I like to make my own sambal ulek by grounding fresh/frozen chillies. One of my friends suggested me to buy Yeo’s brand which is tasted just like ground steamed chilies (taste more natural), made in Malaysia and usually can be sold at Asian markets
Waduh, gara2 sy cari apa bhs Inggrisnya kencur di Google, krn mo bli di China Town, jd nemu blog ini deh..swear sy ngiler lht sambalnya, tambah pengen pul-kam ke Indo….MovelyAdelaide,SA
kayaknya gak susah kl nyari bahan2 Indonesia di OZ? mudah2an ketemu yahh
Waduh, gara2 sy cari apa bhs Inggrisnya kencur di Google, krn mo bli di China Town, jd nemu blog ini deh..swear sy ngiler lht sambalnya, tambah pengen pul-kam ke Indo….
Movely
Adelaide,SA
kayaknya gak susah kl nyari bahan2 Indonesia di OZ? mudah2an ketemu yahh
Anyone looking for stamina herbal, we have them all here, http://www.indieherbal.blogspot.com
Anyone looking for stamina herbal, we have them all here, http://www.indieherbal.blogspot.com
While living in Southern China, I learnt how to use cekur (in Chinese it is called Sand Ginger) in cooking. It is delicious when used to marinade chicken together with oyster sauce and then steam the chicken. Serve it with lotsa cilantro. Yummy!!
J.C thank you! I just read a recipe of sand ginger a week ago. Now I know kencur is a sand ginger.