In article >, "Jean B." >
wrote:

> Katra wrote:
>
> > 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!!!
> >
> I wouldn't just use it like ginger. Look for Indonesian, Thai,
> and other SE Asian recipes that incorporate this. Interestingly
> (to me, anyway), this was used in medieval Europe and then seems
> to have gotten lost to westerners until we started having access
> to more exotic cuisines and their ingredients.

I love the asian market...
I try to fine a "new" food every time I go there that I've not tried yet.
That is how I discovered how good "vieled lady" mushrooms were in soups!

I plan to google for a Thai duck recipe using it and go from there.

Thanks!
--
K.