galanga in the kitchen
Used in many traditional Southeast Asian recipes, galangal resembles ginger with its lemony and peppery notes, while being sweeter.
It goes particularly well with fish, seafood and white meat. It is used in Thai soups with lemongrass and keffir lemon leaves, in Indonesian nasi goreng (sautéed rice with vegetables and meat) and in Matsaman and Javanese curries.
The galanga is to be rediscovered especially in the desserts to which it brings its very particular notes, while being less pungent than the ginger.