Galangal - spice or steamed?

Galangal or "Lengkuas" is a common spice in Malay cooking. For the reason, we have planted some in the farm as one of the "must-have" plants. Interestingly, there is another, more rare plant that share the same name. However, it is a root "ubi" rather than root spice! I trust that not many of you are aware of the existance of "Ubi Lengkuas". The root looks similar to the common lengkuas (hence the namesake), but the taste is totally different. While common "lengkuas" is bitter and hot, the "ubi" is sweet and tasty with a distict starchy character of an "ubi". The only way to take it is steamed.

And while the common "lengkuas"'s leaves color is dark green, the "ubi"'s is maroon, and looks more like an ornamental garden plant. I have last seen the "ubi" during my childhood time (whoa!... that was longgg time ago!). Until about 6 months ago, when I visited a cousin's garden that I saw the plant again. I asked for the sapling and she gladly obliged.

The story is not without drama - after growing very well for about 3 months, a certain animal, we believe Cik B, entered the farm through a poorly built fence. It damaged the plant badly, and I managed to salvage some roots and replanted it. Cik B and the fence and the kubang, and the trail, is another story in another posting maybe...

The common "lengkuas" grows well on the hill slope

The "ubi lengkuas", recuperating from an encounter with Cik B - Nora the farmer

Trying to conserve the almost extict plant and revive the fond memories of yesteryears - Nora the traditionalist

From a different perspective. Subhanallah! God's signature - too beautiful not to share with others - Nora the artist.... hehehe