In article >,
"Wazza" > wrote:

> 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
>
>
>

Thank you! :-)
I'm going to take that Thai lady's advice and try it in a duck marinade
to start with.

--
K.

Sprout the Mung Bean to reply...

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