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Originally Posted by badgoodDeb
The second I know --- what's the first? [ and don't tell me it's Xena & Gabrielle \  |
Galangal...
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Food Lover's Companion: galangal; galanga root; galingale
[guh-LANG-guhl] A rhizome with a hot, ginger-peppery flavor, galangal is used primarily as a seasoning. Greater galangal, also called Laos ginger, Siamese ginger and Thai ginger, is the best known and most widely available. It grows throughout Southeast Asia and is particularly popular in Thai cooking. This creamy white-fleshed rhizome is often used as a substitute for ginger. Laos is the name given to the powdered form of greater galangal, which is slightly more intense than the fresh form. Greater galangel can be found in Asian markets. Lesser galangal has an orangish flesh and a much stronger, hotter flavor. It's not as well known and is seldom seen in the United States.
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It is an absolute essential of SE Asian cooking, if only because you get to say the word so often when whipping up some Thai.
Cheers,
Marc (galangal-galangal-galangal-galangal-galangal-galangal-galangal-ramekin)