Feature:
Galangal, also known as galangal or Thai ginger, is a plant similar to ginger but differs in flavor and appearance from regular ginger. Galangal slices refer to products made by slicing galangal.
Galangal slices are usually light yellow in color and slightly hard in texture.
Taste and Smell:
The taste of galangal is different from ordinary ginger. It has a citrus aroma and a slight bitter taste.
The scent is relatively fresh, with hints of pine and citrus.
Origin:
China
Cooking dishes:
Curry: Galangal slices are an important ingredient in Southeast Asian curries, especially Thai and Indonesian curries.
Soups: As in Thai Lemongrass Soup (Tom Yum), galangal slices are cooked with other herbs to give the soup a deep flavor.
Pickling: Galangal slices are sometimes used to pickle foods such as fish or other seafood.
Stir-fry: In some Southeast Asian cuisine, galangal slices are quickly stir-fried with other ingredients.
Applicable dishes:
Satay, Thai spicy and sour shrimp soup, coconut milk chicken soup, Indonesian chicken soup, laksa, Indonesian ginger and clam soup, Mongolian hot pot, marinated goose, steamed fish, pickled sweet, pickles, brown sugar ginger tea
**When cooking with galangal slices, the quantity should be adjusted according to personal taste as its flavor is relatively strong. If using dried galangal slices, it is recommended to soak them in water first to make them easier to cook.