Galangal Pieces, dried
£2.00 – £2.20
A member of the ginger family, this gnarly-looking root adds flavour and depth to many Thai, Indonesian and Malaysian dishes. With its sweet, almost perfumed scent (a less pungent flavour than ground ginger) it is an essential ingredient in dishes like the Malaysian beef rendang. Some say that in its dried form it does not compare to the fresh root – this is true to a point (the flavour is less fresh and zingy), but if the fresh root is not available, substituting a combination of fresh ginger and some dried galangal does imitate the taste of fresh galangal quite well. Plus, it is something that you can keep in your cupboard for a long time. Soak in water for 20mins and crush well in a mortar and pestle before use. This will extract all the juices from the galangal. Add this juice and the pieces (if you wish) into your dish to further infuse in the sauce.