Fresh Galangal: Aromatic Flavour and Firm Texture!
Fresh galangal, a close relative of ginger, is a staple in Southeast Asian cuisine. This exotic ve...
Fresh Galangal: Aromatic Flavour and Firm Texture!
Fresh galangal, a close relative of ginger, is a staple in Southeast Asian cuisine. This exotic vegetable is known for its citrusy, peppery flavour with hints of pine. Its aroma is sharp and invigorating, while its taste delivers a unique balance of spiciness and warmth. Unlike ginger, galangal has a firmer texture and is less fibrous, making it best suited for slicing, crushing or grating. When cooked, it infuses dishes with an exotic, fragrant depth that’s instantly recognisable.
Cooking Suggestions: How to Cook Galangal
Slicing: Add thin slices to broths, soups or stews for an aromatic infusion.
Grating: Grate into marinades, curry pastes or stir-fries for a concentrated flavour.
Smashing: Lightly smash chunks before adding them to soups for maximum flavour release.
Simmering: Simmer in coconut milk-based dishes like curries for a creamy, fragrant base.
Stir-frying: Incorporate finely minced galangal for a burst of aroma and spice.
Serving Suggestions: What to Pair Galangal With
Soups: Use in tom kha (Thai coconut soup) or tom yum for authentic flavours.
Seafood: Combine with prawns, fish or squid to enhance their natural sweetness.
Citrus: Pair with lime juice, lemongrass and kaffir lime leaves for a zesty profile.
Coconut milk: Balance its sharpness with the creamy richness of coconut-based dishes.
Herbs: Combine with Thai basil, cilantro or mint for fresh, aromatic layers.
Cooking suggestions: Slicing (broths, soups, stews), grating (marinades, curry pastes, stir-fires), smashing (chunks for soups), simmering (coconut milk-based dishes like curry) or stir-frying for a nice aroma and spice.
Serving suggestions: Use in coconut milk-based soups (Thai coconut soups, tom yum) or pair with seafood (prawn, fish, squid). Serve with citrus (lime, lemongrass, kaffir lime leaves) or mix with herbs (Thai basil, cilantro, mint).
https://www.finefoodspecialist.co.uk/fresh-galangal?___store=default2395Fresh Galangal, 500ghttps://www.finefoodspecialist.co.uk/media/catalog/product/f/r/fresh-galangal.jpg17.9517.95GBPInStock/Larder & Greengrocer/Fruit & Veg/Exotic Vegetables/Larder & Greengrocer/Fruit & Veg/In Season/Larder & Greengrocer/World Cuisines/World Cuisines/Thai Ingredients11428711235322144312353287221<p><strong>Fresh Galangal: Aromatic Flavour and Firm Texture!</strong></p>
<p>Fresh galangal, a close relative of ginger, is a staple in Southeast Asian cuisine. This exotic <a title="vegetable" href="https://www.finefoodspecialist.co.uk/groceries/fruit-vegetables/specialist-vegetables">vegetable</a> is known for its citrusy, peppery flavour with hints of pine. Its aroma is sharp and invigorating, while its taste delivers a unique balance of spiciness and warmth. Unlike ginger, galangal has a firmer texture and is less fibrous, making it best suited for slicing, crushing or grating. When cooked, it infuses dishes with an exotic, fragrant depth that’s instantly recognisable.</p>
<p><strong>Cooking Suggestions: How to Cook Galangal</strong></p>
<ul>
<li><strong>Slicing: </strong>Add thin slices to broths, soups or stews for an aromatic infusion.</li>
<li><strong>Grating:</strong> Grate into marinades, curry pastes or stir-fries for a concentrated flavour.</li>
<li><strong>Smashing: </strong>Lightly smash chunks before adding them to soups for maximum flavour release.</li>
<li><strong>Simmering: </strong>Simmer in coconut milk-based dishes like curries for a creamy, fragrant base.</li>
<li><strong>Stir-frying:</strong> Incorporate finely minced galangal for a burst of aroma and spice.</li>
</ul>
<p><strong>Serving Suggestions: What to Pair Galangal With</strong></p>
<ul>
<li><strong>Soups:</strong> Use in tom kha (<a title="Thai" href="https://www.finefoodspecialist.co.uk/world-cuisines/thai-ingredients">Thai</a> coconut soup) or tom yum for authentic flavours.</li>
<li><strong>Seafood:</strong> Combine with <a title="prawns" href="https://www.finefoodspecialist.co.uk/seafood/specialist-shellfish-2/specialist-prawns">prawns</a>, <a title="fish" href="https://www.finefoodspecialist.co.uk/seafood/fresh-fish">fish</a> or squid to enhance their natural sweetness.</li>
<li><strong>Citrus: </strong>Pair with lime juice, lemongrass and kaffir lime leaves for a zesty profile.</li>
<li><strong>Coconut milk:</strong> Balance its sharpness with the creamy richness of coconut-based dishes.</li>
<li><strong>Herbs:</strong> Combine with Thai basil, cilantro or mint for fresh, aromatic layers.</li>
</ul> <p><strong>Origin: </strong>Thailand</p>
<p><strong>Weight:</strong> 500g</p>
<p><strong>Storage:</strong> Keep refrigerated.</p>
<p><strong>Shelf life:</strong> 3 days from delivery.</p>
<p><strong>Cooking suggestions: </strong>Slicing (broths, soups, stews), grating (marinades, curry pastes, stir-fires), smashing (chunks for soups), simmering (coconut milk-based dishes like curry) or stir-frying for a nice aroma and spice.</p>
<p><strong>Serving suggestions: </strong>Use in coconut milk-based soups (Thai coconut soups, tom yum) or pair with seafood (prawn, fish, squid). Serve with citrus (lime, lemongrass, kaffir lime leaves) or mix with herbs (Thai basil, cilantro, mint).</p>00add-to-cart
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