How to Cook Galangal

Galangal – pronounced guh-LAHN-guh – is a rhizome, just as ginger is. The two bear a surface resemblance, though galangal’s skin is whiter, smoother and more delicate than the almost bark-like skin on ginger. Galangal also tends to have fewer knobs than ginger does. Galangal is a staple of Southeast Asian cooking, and is often used in combination with ginger rather than the two being interchangeable. Galangal has a much deeper and stronger flavor than the delicate tang of ginger, with piney and mustard-like undertones which impart a strong citrus flavor to foods.

Things You'll Need

Paper towels
Paring knife

Cutting board
Spice grinder or mortar and pestle

Instructions

Wash your galangal thoroughly and pat it dry with paper towels.
Peel the skin off with a sharp paring knife.
Slice the galangal into thin slices. Add the slices to soups, stews or stir-fries; strain or pick them out before serving.
Stack the slices and julienne, which means to cut them into thin strips. Place the julienne into a spice grinder or mortar and pestle.
Add the pulverized galangal to soups, stews, stir-fries or curries if you prefer not to have to pick the galangal out before serving. Use it sparingly because it has a very strong flavor.

Previous:How to Keep and Store Watercress

Next: Granulated Onion vs. Dried Chopped Onion