A close relation of root ginger, galangal is a popular flavouring ingredient in south east Asian recipes. It has a similar knobbly appearance and flavour to fresh ginger although it is more pungent and spicier. When buying choose a fresh-looking root with unblemished skin.
How to Use
Galangal can be included in curries and stir-fries where a spicy, ginger flavour is required. It is particularly popular in chicken and fish dishes and can be pounded with lemon grass, garlic and chilli to make curry paste.
How to Prepare
Galangal is prepared in the same way as root ginger, it needs to be peeled and then finely sliced, chopped or grated before cooking.
How to Cook
Galangal is usually stir-fried with other ingredients such as onion, garlic and chillies. To fry, heat 1 tbsp oil in a frying pan and stir-fry for 2-3 minutes.
How to Store
Keep in the fridge for up to 2 weeks.