"Katra" > wrote in message
...
> 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.
> --
the dried stuff is useless, nothing like the fresh stuff, its meant to be
used fresh, or not at all, much like fresh root ginger. However, galagal is
always (?) used in combination with other flavours like lemon grass, kaffir
lime leaves and spices, so think how you are going to use it. Sometimes, its
available in small packets with other Thai ingredients, this may be a better
starting point. Hope you succeed, it is a special flavour.
cheers
Wazza