George Beasley 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!!!
>>
>>--
>>K.
>>
>>Sprout the Mung Bean to reply...
>>
>>There is no need to change the world. All we have to do is toilet train
>
> the world and we'll never have to change it again. -- Swami Beyondanada
>
>>>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
>>
>>
> http://cgi6.ebay.com/ws/eBayISAPI.dl...ude=0&user id
> =katra
>
>
> In my Indonesian recipe book it is called "Kentjur". And described as the
> root of the Kamferia Galanga. To quote the book, Cooking the Indonesian Way
> by Alec Robeau: "Sometimes available in powdered form. Although a real
> substitute is not available I have used Chinese Five Spice which is freely
> available in Chinese stores. If you use Five Spice use it sparingly."
>
> Under "Laos" it states: "Root of the Greater Galingale." No further
> description.
>
> I have laos in powder form and on the little bottle it is described as
> galangal powder. "Laos has a pleasant flavor, suitable for Oriental dishes,
> stews, meat etc: Laos, djahe, djintan, ketoembar and koenjit are the 5 basic
> spices used in Oriental cuisine."
>
> Hope this helps.
>
> Elly
>
>
Laos and kentjur are very different. I assume the OP is talking
about galangal/laos. Here's a nice picture of that (with some
useful prose):

http://starbulletin.com/2003/03/26/f...ngredient.html

Here, OTOH, are some pics of lesser galangal/kencur:

http://www-ang.kfunigraz.ac.at/~katz...?Kaem_gal.html

This has a markedly medicinal flavor.

--
Jean B.