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HERBS, SPICES AND OTHER AROMATICS - GALANGAL

How to choose, prepare, cook and store galangal

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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