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GALANGAL
| Chinese: Liang Jiang |
Thai : Khaa | Vietnamese : Cu Gieng |
Like
root ginger, galangal is a rhizome that grows underneath the ground. The finger-like
protuberances of galangal tend to be thinner and paler in color, but the two look similar
and are used in much the same way. Fresh galangal used to be virtually unobtainable in the
West ( although it was widely used in medieval Europe ), but is now almost as easy to come
by as ginger. There are two types, Greater galangal, also known as lengkuas, is
native of Indonesia, while lesser galangal originated in southern China. It is not as widely
used as its larger cousin, but is popular in Thailand, where it is known karchai.
Laos
powder is dried galangal that has been ground. Although it does not taste the same as fresh
galangal, South-east Asian chefs appreciates its convenience and you will find it in many
Asian recipes. As a guide, 5ml / 1teaspoon of laos powder is equivalent to 1cm / 1/2 in
fresh galangal, which has been peeled and chopped.
aroma
& flavor..
Greater galangal has a pine-like aroma with a correspondingly sharp flavor; lesser galangal
is more pungent and the flavor has been likened to a cross between ginger and black pepper.
The rhizome is usually used fresh, but is also dried and powdered.
culinary
uses..
Galangal is an essential flavoring agent is Asian cooking, particular in seafood and meat
dishes. It is often pounded with shallots, garlic and chilies to make a spice paste
for dips or curries. In Thailand, slices of galangal are added to soups, with shreds of
lemongrass and lime leaves, while Vietnamese cooks add it to a peanut and lime sauce used to
dress meat and vegetable salads.
preparation
& cooking techniques..
Fresh
galangal should always be peeled. It is usually thinly sliced or cut into matchsticks for
cooking. It is harder than ginger, so in order to crush it, you will have to slice it first.
Slices of shreds of galangal need to be cooked for somewhat longer than ginger if they are
to be tender.
storage..
Fresh
galangal will keep for up to two weeks if stored in a cool, dry place. It can be stored in
the refrigerator, it should be well wrapped in grease-proof paper to keep it moist.
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