- Galangal – Galangal is often found in Thai, Indonesian, and Malaysian cooking. It’s a rhizome – an underground creeping stem of a plant that sends out shooters to create new plants. Ginger is also a rhizome, and at first glance you might mistake galangal for ginger.
- Galangal – is very hard and woody, although the center is usually a little softer and juicier than its woody exterior. Use a very sharp knife to cut it into splinters then grind it with a good spice grinder.
- Aromatic and Pungent – If you are using dry galangal (whole pieces), you will need to soak the dry galangal in hot water before using it.
- Galangal Root – is used primarily in Asian cooking, lightly crushed or pounded as an aromatic to add earthy flavor to broths and soups. If substituting for ginger, use a smaller amount as Galangal is spicier, with brighter citrus notes. The root can be dried and ground to be used as a spice, creating a more subtle version of its mustard-like flavor profile while bringing out its musky earthiness.
What is Galangal?
Ever wonder why you’re so addicted to Thai soups and curries? There’s a zingy, spicy, fragrant, herbal note in there you just can’t put your finger on.Unless of course you’ve seen a slice of what looks like ginger floating around. It’s not ginger, it’s galangal, and while you might not care until the next craving hits,it’s a secret ingredient you should get to know better.
Cooking with Galangal
Galangal is commonly used as a seasoning ingredient in Thai food,many seafood and meat dishes use galangal for seasoning. There are two ways in which galangal is added to food dishes, one is the crushed form and the other isthin strips. Before you start using galangal, you will always need to peel it and take off the top layer. If the recipe you are making needs the galangal to be crushed,slice it first and then do the crushing. This is because galangal is much more dense and harder than ginger. You will find that many cooks prefer to cut galangal into
thin strips, that are similar to matchstick length and dimensions. The fact that galangal is harder than ginger means that, it will need to be cooked for a longer timeto become tender. The Thai’s love to make spicy curry paste and even dipping sauces with galangal as an ingredient.
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