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(Alpinia galanga) Native to Java and
Malaysia, galangal belongs to the Zingiberaceae family, the most famous
member of which is ginger (Zingiber officinale). The rhizome of greater
galangal resembles ginger in appearance, and is sometimes called Thai
ginger or Siamese ginger, but its flavor is different, with an aroma
reminiscent of camphor. The fresh root is much denser than ginger and if
at all mature, cutting it requires a sharp cleaver and considerable
effort.
Purchasing and storing : Galangal may
be purchased sliced and bottled in brine. This is more tender and less
fibrous. Bottled galangal is also kinder to the electric blender when
making spice pastes. After opening, store the bottle in the refrigerator
and it will keep for months. Galangal is used in Indonesian, Malaysian
and Nyonya cooking and also in Thai food where it takes the predominant
place ginger has in the cooking of almost every other Asian country. For
examples of recipes which rely on galangal for their distinctive flavor
is the Tom Kha Gai or
Chicken and Galangal Soup.
Preparation : If using galangal
slices in brine, simply chop it roughly before pounding or blending into
curry paste. If tender fresh galangal is available, wash the rhizomes
and scrape away any woody parts before chopping. Galangal is also sold
dried, in slices. This is fine for simmering in a soup or curry (soak in
very hot water for at least 30 minutes first) but it should not be
ground in food processor or blender. Also available in powdered form,
but the flavor is more muted than the brined slices. As with all dried
herbs and spices, store in an airtight container.
Medicinal uses : Fresh rhizomes are
used in the treatment of diarrhea, vomiting, flatulence and intestinal
worms.
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