Galangal is closely related to ginger and turmeric, and all three roots can be used fresh or dried to add flavor to your dishes. Ginger offers a fresh, sweet-yet-spicy taste, while galangal’s ...

Thai markets often carry frozen whole galangal roots, too; freezing adversely affects its vibrancy, but it's still good, and vastly preferable to the dried and powdered version. Combining chopped ...

Widely used in Indonesian and Southeast Asian cooking, especially in Thailand, galangal is sold fresh, frozen or in jars with a brine, but also dried and ground to be used as a spice. It is known ...

The secret ingredient to our version of steak salad is marinating the meat in some dried galangal root powder (available at any Asian grocery store) and a touch of oil an hour or two before cooking.

Confusingly, lesser galangal has the more pungent peppery flavor of the two. I was able to get my hands only on ground dried greater galangal, which is weaker and generally considered inferior to ...

Obviously, it had hit its stride even earlier in China.A member of the ginger family, galangal possesses hard, moist, yellowish flesh that's reminiscent of ginger in texture. Like its fellow rhizome, ...

He also prefers a blend of two parts shorter dried chiles (prik haeng ... Add lemongrass and galangal and pound until ground to a coarse paste, 6–8 minutes. Add chiles (if you want, soak ...

Some places also sell sliced and dried galangal that you soak and reconstitute in warm water before using. You can use it in place of fresh galangal, but I find it never has the same robust flavour.

Ooh fun! We made a mental note to go back to the old man to get the remainder of the ingredients for it, and relegated the dried Galangal to a back shelf of the kitchen, where it remains till today.