Ginger vs Turmeric vs Galangal: Know the Difference in Nyonya Cooking

If you’ve ever opened your spice drawer and wondered whether ginger, turmeric, or galangal would do the trick—this guide is for you. While they may look similar on the outside, these three roots have very different flavor profiles and uses in Nyonya recipes and other Southeast Asian dishes.

🟠 1. Turmeric – The Earthy Brightener

Taste Profile:
Turmeric is mildly bitter, earthy, and slightly peppery. Its warm notes are more subtle than the other two roots, but its bright yellow-orange color makes a big impact.

Common Uses:
Turmeric is used in curries, stews, and even as a natural food dye. In Nyonya cooking, turmeric often appears in dishes like:

• Nyonya Curry

• Otak-Otak

• Nyonya Laksa

Turmeric is also prized for its anti-inflammatory properties and is often used in traditional health tonics like Jamu.

🟡 2. Ginger – The Everyday Hero

Taste Profile:
Ginger is spicy, warm, and slightly sweet with a sharp bite. It’s also aromatic and adds a zesty brightness to both savory and sweet dishes.

Common Uses:
Ginger is the most versatile of the three. In Nyonya food, it’s often used in:

• Steamed fish with soy and ginger

• Stir-fries

• Bak Chang (Nyonya rice dumplings)

It’s also popular in drinks like ginger tea or even Nyonya desserts like pengat.

🟤 3. Galangal – The Floral Underdog

Taste Profile:
Galangal, also known as blue ginger or lengkuas, is floral, slightly peppery, and more citrusy than ginger. It’s less spicy and more aromatic.

Common Uses:
Galangal is essential in many Nyonya recipes and Southeast Asian dishes. You’ll find it in:

• Ayam Buah Keluak

• Nyonya Laksa

• Thai Tom Yum and Tom Kha

• Beef Rendang

Its unique taste makes it irreplaceable in rempah (spice pastes), giving a layered fragrance that defines the dish.

 

🌿 So, Which One Should You Use?