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...user id=katra

"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!!!
>
> --

use it like ginger, though it has a different flavour, a bit like camphor.
It may have medicinal properties, then name a herb or spice that hasn't, at
some, been suggested as the cure for anything. Just try it, especially in SE
Asian cooking, its a component of Thai curry pastes. Hope you enjoy it.
cheers
Wazza

Katra wrote:

> 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!!!
>
I wouldn't just use it like ginger. Look for Indonesian, Thai,
and other SE Asian recipes that incorporate this. Interestingly
(to me, anyway), this was used in medieval Europe and then seems
to have gotten lost to westerners until we started having access
to more exotic cuisines and their ingredients.

--
Jean B.

Jean B. wrote:
> >
> I wouldn't just use it like ginger. Look for Indonesian, Thai,
> and other SE Asian recipes that incorporate this. [snip]

I agree with this. The taste is similar to ginger but different enough
not to be interchangeable, imho. Also, if you use slices of it they
are more fibrous--less edible--when cooked than ginger slices. -aem

aem wrote:

> Jean B. wrote:
> > >
> > I wouldn't just use it like ginger. Look for Indonesian, Thai,
> > and other SE Asian recipes that incorporate this. [snip]
>
> I agree with this. The taste is similar to ginger but different enough
> not to be interchangeable, imho. Also, if you use slices of it they
> are more fibrous--less edible--when cooked than ginger slices. -aem
>


It is also available frozen in Asian markets...

--
Best
Greg

"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

"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.

Try searching by "Laos powder" and you might get a few more recipe hits.
BTW, Penzey's seels this dried.

-T

In article >,
"Wazza" > 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!!!
> >
> > --
>
> use it like ginger, though it has a different flavour, a bit like camphor.
> It may have medicinal properties, then name a herb or spice that hasn't, at
> some, been suggested as the cure for anything. Just try it, especially in SE
> Asian cooking, its a component of Thai curry pastes. Hope you enjoy it.
> cheers
> Wazza
>
>
>

Thanks! :-)
I did some further googling and this time specified "recipes" and it
says it's slightly stronger. The root I have it starting to go bad, so
I'm going to go ahead and trim it, then freeze it.

I might go ahead and do a duck with it next weekend when I have time.
--
K.

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

> Katra wrote:
>
> > 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!!!
> >
> I wouldn't just use it like ginger. Look for Indonesian, Thai,
> and other SE Asian recipes that incorporate this. Interestingly
> (to me, anyway), this was used in medieval Europe and then seems
> to have gotten lost to westerners until we started having access
> to more exotic cuisines and their ingredients.

I love the asian market...
I try to fine a "new" food every time I go there that I've not tried yet.
That is how I discovered how good "vieled lady" mushrooms were in soups!

I plan to google for a Thai duck recipe using it and go from there.

Thanks!
--
K.

In article om>,
"aem" > wrote:

> Jean B. wrote:
> > >
> > I wouldn't just use it like ginger. Look for Indonesian, Thai,
> > and other SE Asian recipes that incorporate this. [snip]
>
> I agree with this. The taste is similar to ginger but different enough
> not to be interchangeable, imho. Also, if you use slices of it they
> are more fibrous--less edible--when cooked than ginger slices. -aem
>

So fine processing (grating) would be the best way to handle it?
--
K.

In article . net>,
"George Beasley" > wrote:
>
>
> 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
>
>

Thank you! :-)
I'd planned on going ahead and processing and freezing it, but I wonder
how much difference their would be in flavor if I dried and powdered
some?

I know there is a _world_ of difference between dried and fresh ginger
root!
--
K.

In article >,
"skoonj" > 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.
>
> Try searching by "Laos powder" and you might get a few more recipe hits.
> BTW, Penzey's sells this dried.
>
> -T
>
>

Funny you should mention that. ;-)
I ran across the Penzey's site when I was doing my searches!

I'd never visited it before.
--
K.

"Katra" > wrote in message
...
> In article >,
> "Wazza" > 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!!!
> > >
> > > --
> >
> > use it like ginger, though it has a different flavour, a bit like
camphor.
> > It may have medicinal properties, then name a herb or spice that hasn't,
at
> > some, been suggested as the cure for anything. Just try it, especially
in SE
> > Asian cooking, its a component of Thai curry pastes. Hope you enjoy it.
> > cheers
> > Wazza
> >
> >
> >
>
> Thanks! :-)
> I did some further googling and this time specified "recipes" and it
> says it's slightly stronger. The root I have it starting to go bad, so
> I'm going to go ahead and trim it, then freeze it.
>
> I might go ahead and do a duck with it next weekend when I have time.
> --
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

"Katra" > wrote in message
...
> In article . net>,
> "George Beasley" > wrote:
> >
> >
> > 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
> >
> >
>
> Thank you! :-)
> I'd planned on going ahead and processing and freezing it, but I wonder
> how much difference their would be in flavor if I dried and powdered
> some?
>
> I know there is a _world_ of difference between dried and fresh ginger
> root!
> --
> K.

You are better off just freezing it in small portions. The loss of flavor
and the work involved in drying, is not worth it. I have a little container
of dried laos because I couldn't find the root. But now that you have found
it, I will be looking for some too. :-) Let us know how you like it when you
start using it in your cooking.

Elly

> Katra wrote:

>> Any precautions for using Galangal root?
>> If it's an herbal medicinal, I'd tend be cautious with it!!!
>>

It is a root, not an herb. Try a google with galangal and recipe or
galangal and thai. IME, anything rather aromatic is ascribed healing
properties.
>
From delia smith's Winter Collection:

Ingredients
Main
450 g cooked chicken , sliced into shreds
600 ml coconut milk , you will need to buy two tins

For the green curry paste
8 green chillies , whole
1 lemon grass stalk , 1 lemon grass stalk, sliced thinly and soaked for
30 minutes in 2 tablespoons lime juice
1 tsp kaffir lime peel , pared and thinly shredded
7 pieces fresh galangal , Thai ginger
1 tsp coriander stalks , chopped
0.5 tsp cumin , roasted, ground
0.5 tsp coriander seeds , roasted, ground
3 garlic cloves
5 Thai shallots , peeled, or normal shallots in not available
1 tsp shrimp paste

For the finished sauce
4 tsp nam pla (Thai fish sauce)
1 tsp palm sugar
3 tsp fresh green peppercorns
7 kaffir lime leaves
0.5 mild red chilli , de-seeded and cut into hair-like shreds
25 g Thai basil leaves


The curry paste can be made well ahead of time and there’s absolutely no
work involved if you have a food processor or a liquidiser because all
you do is simply pop all the curry paste ingredients in and whiz it to a
paste (stopping once or twice to push the mixture back down from the
sides on to the blades). In Thailand, of course, all these would be
pounded by hand with a pestle and mortar, but food processors do cut out
all the hard work.

What you need to end up with is a coarse paste but don’t worry if it
doesn’t look very green – that’s because I have cut the chilli content;
in Thailand they use about 35! If you want yours to be green, then this
is the answer! Your next task is to prepare all the rest of the ingredients.

To make the curry, first place the tins of coconut milk on a work
surface, upside down. Then open them and inside you will see the whole
thing has separated into thick cream and thin watery milk.

Divide these by pouring the milk into one bowl and the cream into
another. Next place a wok, without any oil in it, over a very high heat
and then as soon as it becomes really hot, add three-quarters of the
coconut cream.

What you do now is literally fry it, stirring all the time so it doesn’t
catch. What will happen is it will start to separate, the oil will begin
to seep out and it will reduce. Ignore the curdled look – this is
normal. You may also like to note that when the cream begins to separate
you can actually hear it give off a crackling noise.

Next add the curry paste and three-quarters of the coconut milk, which
should be added a little at a time, keeping the heat high and letting it
reduce down slightly. Stay with it and keep stirring to prevent it sticking.

Then add the Thai fish sauce and palm sugar - stir these in and then add
the chicken pieces and the peppercorns. Stir again and simmer everything
for about 4-5 minutes until the chicken is heated through. Then just
before serving, place the lime leaves one on top of the other, roll them
up tightly and slice them into very fine shreds. Then add them along
with the red chilli and torn basil leaves. Serve with Thai fragrant rice.

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.

Katra > wrote:

> Anyone here ever cooked with it?

I've only used it in Thai soup recipes. (Tom Khar and Tom Yum, that I
can remember.)

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

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...

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...user id=katra

In article t>,
"George Beasley" > wrote:

>
> You are better off just freezing it in small portions.

That is the current plan. ;-)
I've not tasted it by itself yet and will judge portions by that.

> The loss of flavor
> and the work involved in drying, is not worth it. I have a little container
> of dried laos because I couldn't find the root. But now that you have found
> it, I will be looking for some too. :-) Let us know how you like it when you
> start using it in your cooking.
>
> Elly

I sure will, thank you!
It's always at the oriental market (that caters mostly to Thai and
chinese) in small packages back in the produce section.

>
>

--
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...user id=katra

In article >,
kalanamak > wrote:

> > Katra wrote:
>
> >> Any precautions for using Galangal root?
> >> If it's an herbal medicinal, I'd tend be cautious with it!!!
> >>
>
> It is a root, not an herb. Try a google with galangal and recipe or
> galangal and thai. IME, anything rather aromatic is ascribed healing
> properties.
> >
> From delia smith's Winter Collection:
>
<snipped intriguing recipe>

Thanks! :-)
I've saved that to my nutrition files for later reference.
I'll need to make a list and go back to the thai market......

I'll probably substitute duck for chicken!

Kat

--
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...user id=katra

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.

In article > ,
(Serene) wrote:

> Katra > wrote:
>
> > Anyone here ever cooked with it?
>
> I've only used it in Thai soup recipes. (Tom Khar and Tom Yum, that I
> can remember.)
>
> serene

Looks like I need to do yet more googling... <lol>

I'm wondering if Sheldon has ever used it?
He's not put in his 2 cents yet!

Neither has Pastorio.....

Bob, do you do much oriental cuisine?

--
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...user id=katra

Katra wrote:

> I'm wondering if Sheldon has ever used it?
> He's not put in his 2 cents yet!


Hehe...he's waiting for you to show him "yours"...kinda like little tykes
that like to play "doctor"...or even bigger "tykes" that like to play
"house", e.g. "I'll play the daddy and you play the mommy...". ;-p

--
Best
Greg

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