Gerardus > wrote:
> Nick Cramer said...
> > Gerardus > wrote:
> > > Nick Cramer said...
> > > > Gerardus > wrote:
> > > > > When to use galanga, long pepper and melegueta pepper
> > > > > as all recipes are simplified to use their classical
> > > > > substitutes ?
> > > >
> > > > Galanga (also called Kah or Lao in Thailand), while a form of
> > > > ginger, has a unique flavor. There is no substitute.
> > > >
> > > Thanks !
> > >
> > > I'm searching recipes that use those ingredients...
> > > as most Asian recipes in English don't !
> >
> > I don't have any recipes that use long pepper or melegueta pepper, but
> > I can mail or email you some Thai recipes that use galanga, in English,
> > if you want.
> >
> Thanks !
>
> I had a look in the David Thompson book and galanga is used at lots of
> places !
>
> We shall try before the galanga we got from a friend turns bad...

Slice it about 1/8" (3 mm) thick, dry it and put it in a closed container.
Dried galanga will keep indefinitely, unrefrigerated.

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