Galangal root...

In article <[email hidden]>, "Jean B." <[email hidden]>

Quoted message said:

George Beasley said:

"Katra" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Wierd.

It's available fresh in the produce section at the asian market and a
woman there told me it was similar in flavor to ginger and was most
commonly used in roast duck marinades...

I just did a quick google search looking for uses, and I mostly got hits
for Metaphysical and some medicinal uses for it!

Anyone here ever cooked with it? Would I prepare it like I do ginger?
For fresh ginger, I usually grate it, or slice it and toss it in the
food processer with some other marinade spices and liquids to get a
finely minced result.

Works for both marinades and stir fry's.

Any precautions for using Galangal root?
If it's an herbal medicinal, I'd tend be cautious with it!!!

--
K.

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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

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In my Indonesian recipe book it is called "Kentjur". And described as the
root of the Kamferia Galanga. To quote the book, Cooking the Indonesian Way
by Alec Robeau: "Sometimes available in powdered form. Although a real
substitute is not available I have used Chinese Five Spice which is freely
available in Chinese stores. If you use Five Spice use it sparingly."

Under "Laos" it states: "Root of the Greater Galingale." No further
description.

I have laos in powder form and on the little bottle it is described as
galangal powder. "Laos has a pleasant flavor, suitable for Oriental dishes,
stews, meat etc: Laos, djahe, djintan, ketoembar and koenjit are the 5 basic
spices used in Oriental cuisine."

Hope this helps.

Elly

Laos and kentjur are very different. I assume the OP is talking
about galangal/laos. Here's a nice picture of that (with some
useful prose):

http://starbulletin.com/2003/03/26/features/ingredient.html

Here, OTOH, are some pics of lesser galangal/kencur:

http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Kaem_gal.html

This has a markedly medicinal flavor.

Mine looks more like the first one. :-)

Kat
--
K.

In article <[email hidden]>,

(Serene) said:

Katra said:

Anyone here ever cooked with it?

I've only used it in Thai soup recipes. (Tom Khar and Tom Yum, that I
can remember.)

serene

Looks like I need to do yet more googling... <lol>

I'm wondering if Sheldon has ever used it?
He's not put in his 2 cents yet!

Neither has Pastorio.....

Bob, do you do much oriental cuisine?

--
K.

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There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

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,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

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Katra said:

I'm wondering if Sheldon has ever used it?
He's not put in his 2 cents yet!

Hehe...he's waiting for you to show him "yours"...kinda like little tykes
that like to play "doctor"...or even bigger "tykes" that like to play
"house", e.g. "I'll play the daddy and you play the mommy...". ;-p

--
Best
Greg

Katra <[email hidden]> wrote in news:KatraMungBean-
[email hidden]:

Quoted message said:

It's available fresh in the produce section at the asian market and a
woman there told me it was similar in flavor to ginger and was most
commonly used in roast duck marinades...

Anyone here ever cooked with it? Would I prepare it like I do ginger?
For fresh ginger, I usually grate it, or slice it and toss it in the
food processer with some other marinade spices and liquids to get a
finely minced result.

I find its flavour more aniseedy than gingery. I use it fresh in Thai Tom
Yum and powdered in Lao Laap.

Good luck with it 🙂

K
--
nil illegitimi carborundum