Like ginger, galangal is a great addition to stir-frys. Traditionally, galangal is a key ingredient in Thai curry pastes, which are readily available in the international aisle of most grocery stores — if you don’t eat fish be sure to read the label, as many brands use fish sauce as an ingredient. (We’ll Give You A Hint – You’re Wearing It), This Thanksgiving, Let’s Embrace a Resilient New Tradition, Stark Image Shows What’s Happening to the Oceans Because of Our Sushi Obsession. Compared to other herbs and spices that are still relatively obscure to the western world, finding galangal can be a little more difficult, but it is not impossible. Or, you can make your own. Similar to ginger, fresh galangal has historically been crushed and brewed as a tea to support the immune system, promote good circulation, and to aid in easing nausea and stomach pain. ), Plant-Based Immune System Boosters to Keep You Healthy During the Holidays, Reducing Muscle Stiffness with Plant-Based Foods, How to Combat Autumn Anxiety with Plant-Based Mood Enhancers. You can try traditional recipes, like this Tempe Tumis Cabe Gendot, a Indonesian dish that is made by deep-frying tempeh, then frying it with lemongrass, galangal, bay leaves, kaffir lime leaves, and habanero. It’s a great resource for anyone looking to cut out or reduce allergens like meat, dairy, soy, gluten, eggs, grains, and more find awesome recipes, cooking tips, articles, product recommendations and how-tos. Learn how your comment data is processed. Upon first glance, galangal looks very similar to ginger; it’s a knobby, strange-looking root that has light-colored skin and protruding white stems with pink tips. One 3.2-ounce bag costs $12.99. You also have the option of purchasing dried galangal, which requires soaking prior to use. The Food Monster app has over 8000+ recipes and 500 are free. Your next best bet is to check your local Asian grocery store, especially if it carries a lot of Thai specialty products. Traditionally, the recipe includes fish sauce, meat, or seafood, but this delicious vegan recipe for Tom Yum Soup, has rice noodles, bean sprouts, and long beans. Like ginger, galangal is also used in stir-fries like this like this Pecel, an Indonesian vegetable dish. While fresh galangal tastes earthy with citrus-y undertones, powdered galangal has an almost entirely citrus-y flavor. As with any herbal remedy, please consult your physician before using galangal. This site uses Akismet to reduce spam. Make the dipping sauce from this recipe for Tofu Satay, a Malaysian dish traditionally made with grilled meat, then pair it with this Jackfruit Satay or this Cauliflower Satay. That’s hard to believe, since many of us have never heard of it. Get your favorite articles delivered right to your inbox! You can buy an 8.8-ounce jar for $11.89. Try using it instead of ginger to make the paste in this Chinese Long Bean Stir-Fry or this Shirataki Pad Thai. Please support us! If the recipe you are using calls for galangal slices, you can stop here. Did you know that galangal has been known to Europe since the Middle Ages? It is a key ingredient in many Thai restaurant staples we know and love like curry and tom yum soup. To a lesser extent, it is used in Indochinese and Singaporean cuisine. Being publicly-funded gives us a greater chance to continue providing you with high quality content. You can use your homemade curry paste in any Thai curry recipe, like this Easy Roasted Pepper Thai Red Curry, this Thai Red Curry With Soba Noodles, or this Thai Red Coconut Curry Tofu. For easy recipes, try this Creamy Thai Cauliflower Soup, this Thai Curry Red Rice Soup or this Thai Green Curry Cauliflower Rice. 379 easy and tasty galangal recipes by home cooks - Cookpad It is native to Indonesia and is commonly used in Indonesian, Thai, and Malaysian cooking, where it is commonly paired with seafood. Try it in these Green Curry Rice Paper Samosas or this Thai Green Curry Dip. Then, you’re ready to put your fresh galangal to use — just remember that the cooking time for galangal is a little longer than it is for ginger. Chances are, though, you’ve tasted galangal at least once in your life, especially if you are a fan of Thai food. 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If you like to cook Thai food, then you may know that galangal can be substituted for ginger. Galangal purée is less commonly used than fresh or dried roots and powders, but it is still useful. It is also one of the key ingredients in tom yum soup, a Thai soup with a stock flavored by lemongrass, kaffir lime leaves, and galangal. First, you should always peel the section of the root that you want to use with a vegetable peeler. The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions. If your recipe asks for crushed galangal, then cut the slice into thinner, matchstick-like pieces in order to make them easier to crush. You can also make meal plans, add bookmarks, read feature stories, and browse recipes across hundreds of categories like diet, cuisine, meal type, occasion, ingredient, popular, seasonal, and so much more! Fresh galangal is used in two different ways in cooking; it is either sliced or crushed. Cut the root into 1/4-inch pieces, wrap each piece in plastic wrap, and store for up to three months. Fresh galangal can be substituted for powdered galangal root, though the flavor is not quite the same. Sign up for daily news from OneGreenPlanet. Galangal purée is … You might be able to find it in larger chain grocery stores like Whole Foods that tend to carry specialty ingredients. It can be used in noodle dishes, too, like this One-Pan Thai Yellow Curry Macaroni, or this Coconut Curry Linguini. If you want to try something a little out of the ordinary, try these Thai ‘Crab’ Cakes, which are made from jarred artichoke hearts and flavored with Thai chili peppers, lemongrass, grated galangal, and wakame seaweed. Once you’ve made your own Massaman Curry Paste, you can use it in any dish that calls for Thai curry paste. Further studies are needed in order to validate these claims. Galangal has been used as a traditional remedy for centuries and has been known in Europe for centuries, where it was used as an aphrodisiac. Now that you know the basics of cooking with galangal, it’s time to have fun! To access the rest, you have to pay a subscription fee but it’s totally worth it because not only do you get instant access to 8000+ recipes, you get 10 NEW recipes every day! It has been described as having an earthy, pine-like flavor with citrus-y and pepper notes. Cut the root into slices. This makes it tough to cut through, so using a sharp knife is highly recommended when working with this fresh root. If you can’t find fresh galangal locally, there are options to order online. Galangal should be kept in a cool, dry place like the vegetable drawer of your refrigerator for up to two weeks. Unlike ginger and turmeric, fresh galangal has a very hard, woody texture with a softer interior. Just keep in mind that when substituting powder for fresh galangal root, use 1 teaspoon of powder per 1/2-inch of fresh root. You can also try it out in creative fusion foods, like these Thai Red Curry Tofu Tacos, where tofu is stir-fried with curry paste and other spices.
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