Cekur

Cekur (5 June 2013)


Cekur is a stemless herb that is often used in various Malay and Nyonya cooking. It is known in English as sand ginger, and is also called finger root, resurrection lily and Chinese ginger, among others. The scientific name for Cekur is Kaempferia galanga.

Cekur has dark rounded rhizomes. This differentiates it from other forms of galangal, which often have pale rosebrown rhizomes. Among the dishes that include cekur as an ingredient include the pnua kiam tnee chang and chye thau kuih.

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