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Galangal root...
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Amarantha
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Katra > wrote in news:KatraMungBean-
:
> 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...
>
> 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.
>
I find its flavour more aniseedy than gingery. I use it fresh in Thai Tom
Yum and powdered in Lao Laap.
Good luck with it
K
--
nil illegitimi carborundum
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