Job:07-61264 Title:RacePoint - Herb and Spice Companion
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Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:22161264 - Herb and Spice Companion_146-256.indd 221 3/7/15 5:31 pm
(Text)ExOTIC SPICES- 221 –
Harvest: After 4 to 6 years, the rhizomes are ready for
harvest in late summer. Simply dig up the soil and lift
them out. If you’re not harvesting everything for the
year, break off the parts you need and replant.Keep It Fresh
Wrap fresh galangal rhizome in paper towels and store
in a plastic bag in the refrigerator’s crisper, where it
should keep for up to 2 weeks. For longer freshness,
store in the freezer for 2 to 3 months.
Dried galangal will be usable for
about a year. Fresh rhizomes can be
peeled and dried in the sun. For quicker
drying, slice the rhizome into thin
rounds (less then^1 ⁄ 4 inch thick). Spread
onto a baking sheet and bake on your
oven’s lowest temperature setting, 130°
to 150°F. Keep the oven door open to
ensure the lowest amount of heat. Dried
slices can be grated to a powder, which
will stay fresh for about 2 months.In the Kitchen
Dishes: Curries, stews, soups, stir-fries,
rice, sauces, pastes
Prep: To infuse galangal flavor into
soups, stews, and rice, slice into^1 ⁄ 4 -inch
rounds, cook, and remove before serv-
ing. Shred or julienne and add to stir-
fries and salads. Peel and grate finely,
or crush using a mortar and pestle or
food processor, and add to sauces,
pastes, and curries. Dried slices should
be reconstituted before cooking.
Serve: In Thai cooking, galangal is
often paired with fish to help balance
out strong fishy odors. It’s a common partner for classic Asian flavors like lemongrass,
garlic, chili peppers, and lime juice.SUBSTITUTIONS
- Ginger
-^1 ⁄ 2 -inch piece
fresh galangal = 1
teaspoon galangal
powder
PAIRINGS
Fruits and Vegetables:
bean sprouts, cabbage, carrots,
cucumber, eggplant, green beans,
mushrooms, pineapple, onions,
shallots, tomatoes
Proteins: almonds, beef,
chicken, fish and seafood, lamb,
peanuts, pork
Seasonings: allspice,
cardamom, cassia, chili peppers,
cilantro, cinnamon, cloves,
coriander seeds, cumin, curry leaf,
fennel, fenugreek, fish sauce,
garlic, ginger, lemongrass, lemon
juice and zest, lime juice and
zest, makrut lime, mint, mustard,
nigella, paprika, soy sauce,
tamarind, Thai basil, turmeric,Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:220
Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:22161264 - Herb and Spice Companion_146-256.indd 221 3/7/15 5:23 pm