In article >,
"Wazza" > wrote:

> "Katra" > wrote in message
> ...
> > Wierd.
> >
> > It's available fresh in the produce section at the asian market and a
> > woman there told me it was similar in flavor to ginger and was most
> > commonly used in roast duck marinades...
> >
> > I just did a quick google search looking for uses, and I mostly got hits
> > for Metaphysical and some medicinal uses for it!
> >
> > Anyone here ever cooked with it? Would I prepare it like I do ginger?
> > For fresh ginger, I usually grate it, or slice it and toss it in the
> > food processer with some other marinade spices and liquids to get a
> > finely minced result.
> >
> > Works for both marinades and stir fry's.
> >
> > Any precautions for using Galangal root?
> > If it's an herbal medicinal, I'd tend be cautious with it!!!
> >
> > --
>
> use it like ginger, though it has a different flavour, a bit like camphor.
> It may have medicinal properties, then name a herb or spice that hasn't, at
> some, been suggested as the cure for anything. Just try it, especially in SE
> Asian cooking, its a component of Thai curry pastes. Hope you enjoy it.
> cheers
> Wazza
>
>
>

Thanks! :-)
I did some further googling and this time specified "recipes" and it
says it's slightly stronger. The root I have it starting to go bad, so
I'm going to go ahead and trim it, then freeze it.

I might go ahead and do a duck with it next weekend when I have time.
--
K.