I have a question about the ingredient "galangal" on the recipe "Curried Kabocha and Kale" from edamame2003.
WHAT IS IT GALANGAL?
It's a root-looking thing (I think technically a "rhizome"). It looks a bit like garlic, but with a much stronger flavor. It comes fresh or powdered; this looks like it's calling for the fresh root. Asian or Indian markets are going to be your best bet to finding some. It's not stocked in many mainstream American shops.
Wait, it looks like ginger, not garlic, and has a very similar flavor. If you cannot find galangal wherever you are -- and I agree that Asian markets would be your best bet -- fresh ginger is a good substitute.
Yes. Ginger. Sorry about that. Clearly time for me to turn in for the night.
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Well played. You deserve a cookie.
And still cook like Heidi Swanson
Cook like Heidi.
Trick or treat.
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