Fresh Galangal rhizome (underground stem) is usually pink tinged in colour with a creamy white flesh that has a delicate, aromatic, peppery flavour. It is similar to ginger but should not be used as its substitute.
Peel and take off top layer and slice before either mincing or cutting into (matchstick) strips. Galangal is harder than ginger so will need to be cooked for a longer time to become tender. Leaves are sometimes used in soups (tied in a knot and removed before serving) or finely chopped as a garnish. For longer-term storage, galangal can be placed in a plastic bag and refrigerated or frozen.
Often used with garlic, shallots, ginger, chilli, kaffir lime leaves, lemongrass and tamarind; it’s found in a wide variety of dishes such as sauces, soups, satays, sambals, chicken, meat and vegetable curries. It also tends to dissipate the fishy taste in fish and shellfish recipes.