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.
Please enter a valid email address.
Well played. You deserve a cookie.
I scream, you scream: a poem
Links We Love
Our Wreath Subscription
Salami of the Month Club
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.