what is galangal?

Answer 1

It's a cousin of ginger sometimes called Siamese ginger. It is lighter in color and tinged with pink. It was heavily used in mediaeval cooking, at which time it was commonly spelled "galangale".

The closest thing to galangal that you can get in most ordinary supermarkets is ginger; it isn't a great substitute, but it will do if you can't get the real thing (the dish will still taste good but less authentic). They are both the rhizomes (underground stems) of plants from the ginger family (Zingiberaceae).

Galangal is often found in oriental grocers - if you live in or near a reasonable sized city there should be at least one in the area. I get it in a chinese supermarket from the fresh produce section. It looks very similar to ginger but has thinner/paler skin. It has a more pungent but less "hot" taste than ginger, and is kind of "zestier"( for want of a better word!).

These sites have fairly good pictures & more info:
http://www.gourmetsleuth.com/equivalents...
http://www.wokme.com/ingredients/galanga...
http://thaifood.about.com/b/a/232702.htm...

So, try to have a look in an oriental supermarket, but if you can't, ginger will do as a substitute.

Answer 2

Greater galangal is native to Java. It is widely used in Indonesia and Malaysia as a food flavouring and spice. Lesser galangal is native to China, growing mainly on the southeast coast. It is also grown in India and the rest of South East Asia. Although barely used in Europe today, both galangals were formerly imported in great quantity, as medicine and spice. Galangal was known to the ancient Indians, and has been in the West since the Middle Ages. Its stimulant and tonic properties are recognized by the Arabs who ginger up their horses with it, and by the Tartars, who take it in tea. In the East, it is taken powdered as a snuff, and is used in perfumery and in brewing.


Spice Description
The galangals are fascinating ginger-like spices used in South East Asia.

Greater Galangal (laos): Used as a flavouring throughout Indonesia, Malaysia and parts of India. Orangey-brown skin with pale yellow or white interior. The rhizomes are longer than lesser galangal. Available as slices, 3mm (1/8 in) thick or powder.
Bouquet: Gingery and camphorous
Flavour: Pungent but less so than lesser galangal.
Hotness Scale: 5

Lesser Galangal (kencur): Used as a flavouring in Indochina and Indonesia but not in Chinese cooking. The 8 x 2cm (3 x 3/4in) rhizome has a red-brown interior. The texture is fibrous. Available as slices or powder.
Bouquet: Aromatic and gingery
Flavour: Aromatic and pungent, peppery and gingerlike.
Heat Scale: 6

Answer 3

What Is Galangal

Answer 4

Galangal, Malay lengkuas, Mandarin (Traditional)/(Simplified), Cantonese lam keong (藍薑), also known as blue ginger), is a rhizome with culinary and medicinal uses, best known in the west today for its appearance in Southeast Asia cuisine but also common in recipes from medieval Europe. It resembles ginger in appearance. However, it tastes little like ginger; in its raw form, it has a soapy, earthy aroma and a pine-like flavor with a faint hint of citrus. It is available as a powder from vendors of Oriental spices and also available in whole, cut or powdered from vendors of herbs. Also known as galingale, galanggal, or laos (its Indonesian name). A mixture of galangal and lime juice is used as a tonic in parts of Southeast Asia. Medicinally, it has the effect of an aphrodisiac, and acts as a stimulant.


Chicken and Galangal Soup
4 servings 1½ hours 45 min prep

2 cups chicken stock
1 cup coconut milk
1 cup coconut cream
1 pinch salt
1 teaspoon palm sugar
2 stalks lemongrass, trimmed
3 shallots, peled
2 coriander, roots scraped
3 Thai green chili, stems removed
10 slices galangal, peeled
3 kaffir lime leaf
8 ounces mushrooms, cut into bite sized pieces (Chanterelles, straw, oyster or Button)
1 lb boneless skinless chicken thighs or boneless skinless chicken breasts, cut into bite sized pieces
3 tablespoons fish sauce
2 tablespoons lime juice
1/4 cup cilantro leaves, chopped
1/4 cup green onions, thinly sliced

In a 4 quart saucepan, heat chicken stock, coconut milk, coconut cream, salt and palm sugar to boiling.
Meanwhile bruise lemongrass, shallots, cporiander roots and chiles using a mortar and pestle.
Add to boiling stock along with galangal and lime leaves.
Simmer slowly for 20 minutes.
Strain out all solids.
Return liquid to pot and add chicken and mushrooms.
Simmer until chicken is cooked.
Add fish sauce and lime juice.
Stir to incorporate.
Ladle into bowls.
Garnish with cilantro and green onion.

Answer 5

It is a root rizome like ginger and strawberrys and potatos, it is available at most good Asian store or markets, I get mine in Toronto Canada at a place were they sell Malay/Thai and Vietnamese foods, it looks like a light cloured ginger with reddish/purple stripes and is usually packaged.

If you cannot find fresh, they sell it dried in packages, when I buy that way, I grind it in my spice grinder and add it to a prepared spice mix for prep with meats in certain Asian dishes, it looks like the fresh stuff is is in a small packages and is marked as Galagal, it is woodier than fresh but can be added to broth and soups as is, or soaked in warm water and chopped for use in Thai curry pastes with lemongrass.

Answer 6

spice