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

> 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.

Mine looks more like the first one. :-)

Kat
--
K.