The soup is made of ground mixture of garlic, shallot, black pepper, ginger, coriander, galangal, salam (bay leaves), and lemongrass sauteed with oil until it gets aromatic.
In this are dissolved three other oils; oil of myrrh, oil of cinnamon, oil of galangal.
Ginger and galangal are produced in great quantities as well as other drugs.
Some rhizomes are used directly in cooking, including ginger, turmeric, galangal, and fingerroot.
The spices, garlic, shallot, ginger and galangal used in rendang have antimicrobial properties and serve as natural organic preservatives.
Recipes for the "phrik khing" curry paste usually include lemongrass, garlic and galangal.
Other notable members of this plant family are turmeric, cardamom, and galangal.
The rhizomes, known as galangal, are valued for their spicy flavor and aromatic scent.
