Cekur or Kencur in Malay, 沙姜 in Chinese, can be found in markets in Singapore and Malaysia but in all the Asian stores I’ve been to in the US, it is a “never to be found” item ~ a mysterious underground substance.
So, via a kind gift from a GardenWeb Ginger Forum member, I got a piece to carefully grow in my backyard, to become my small personal supply.
They grow well in the Florida summer but not as fast as in the tropics. With that little bit, yes that’s considered a little bit, I will make a sauce (pesto like), some for dipping, at the dining table (sesame oil & calamansi lime juice need to be added to dipping sauce), and some to be used as part of a marinade for chicken, shrimps or firm toufu.
For the above amount of Cekur which needs to be skinned (easily scraped off with a vegetable knife), I will use:
20 cloves shallots (peeled)
5 cloves garlic
4 tbsp coriander seeds
1 tbsp roughly ground black pepper
3 tbsp Taucheo (fermented soy bean paste)
1/2 cup of rice wine.
Put all in blender and blend till smooth (pesto like texture)