What texture should galangal have?!


Question: What texture should galangal have?
I recently bought some galangal for making Tom Kha Gai soup, but it was very dry and tough, almost like wood, and very difficult to slice. I was wondering if this is normal for galangal or whether it was past it's best?

Answers:

Best Answer - Chosen by Voters

Dried it like Styrofoam, but as it cooks in the soup it rehydrates, I use it to, fresh is hard to find, here in Toronto Canada I am lucky to have a large Asian community and it is easy to get here, let Kaffir Lime leafs they render there flavour in the broth, I start out with them in the water adding the shrimp shells and spices, I used dried shrimp for extra impact, simmer the soup base for 20-25 minutes, strain then add the shrimp, straw mushrooms or shiitake, even black fungus rehydrated and sliced, onions, diced tomato and if you like some add chicken to. I season mine with a light soya sauce and white pepper.

When I worked in Singapore we used to go to the Hawker markets and get this and Pad Thai after work at night.

like scallions!


The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources