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Galangal
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Galangal is a member of the ginger family, widely used in south-east Asian cuisine, particularly Thai cookery, being an important component in Thai curry pastes. It is also widely used medicinally as an aid to digestion and for respiratory problems.
looks rather similar to fresh root ginger. The root is creamy coloured, with a translucent skin that has rings, and may have pink nodules rather like young ginger. It has a refreshing sharp, lemony taste and is best used fresh, although it is available in dried or powder form. If you cannot find fresh galangal, use about 5ml/ltsp of the dried powder to replace each 2.5 cm (1 in) fresh galangal.
To prepare, cut a piece of the required size. Trim off any knobbly bits, then peel carefully, as the tough skin has an unpleasant taste. Slice to use in a paste and use up as soon as possible after peeling, to prevent loss of flavour. The flesh is much more woody and fibrous than ginger and has a distinctive, pine-like smell. Store galangal wrapped, in the salad drawer of the fridge.
looks rather similar to fresh root ginger. The root is creamy coloured, with a translucent skin that has rings, and may have pink nodules rather like young ginger. It has a refreshing sharp, lemony taste and is best used fresh, although it is available in dried or powder form. If you cannot find fresh galangal, use about 5ml/ltsp of the dried powder to replace each 2.5 cm (1 in) fresh galangal.
To prepare, cut a piece of the required size. Trim off any knobbly bits, then peel carefully, as the tough skin has an unpleasant taste. Slice to use in a paste and use up as soon as possible after peeling, to prevent loss of flavour. The flesh is much more woody and fibrous than ginger and has a distinctive, pine-like smell. Store galangal wrapped, in the salad drawer of the fridge.
