Dried galangal

In the original recipes of many Asian dishes, you can find completely atypical ingredients for our breadth. For example, dried galangal, a spice that is often used in Indian, Thai, Indonesian or Chinese dishes. Usually, the already dried galangal and ground to a powdery state go on sale.

Galangal is a herbaceous plant that belongs to the Ginger family. Galangal root is used fresh and dried. Dried galangal will organically complement meat dishes, as well as fish or vegetable stews. The fresh root of the plant, as well as the dried galangal, is incredibly popular in dishes of traditional Thai cuisine. For example, Tom yam's famous sour and sweet-spicy soup.

According to the original Thai recipe, Tom yam soup is made based on chicken and raw shrimp broth. True, a combination of other seafood and chicken broth (fish, shellfish) is allowed. In order to cook Tom pits, you will need an unusual set of products for our latitudes, which, under the competent guidance of the master, will create a gastronomic miracle and delicacy.

Two sets of foods are needed to make the soup. The so-called main set for broth and additional. As part of Tom Yam soup, you will find an extensive list of spices and spices, as well as chicken meat, cauliflower and broccoli cabbage, coconut and cow's milk and banana flowers. Moreover, this is only half of the original ingredients. Thai soup Tom yam is among the top Asian cuisine dishes by right. Unusual sweet and sour from lemongrass, tamarind, lime and at the same time sharp from burning chili and dried galangal, the taste of soup will be remembered forever.

Despite the external similarity, galangal is strikingly different from ginger in a richer and stronger taste. The Chinese use dried galangal instead of ginger root in the preparation of their national dishes. Moreover, due to the strong taste properties, less dried galangal is added to dishes than ginger. Fresh galangal root is distinguished by its persistent resinous smell, which is similar to the aroma of spruce needles. Dried galangal tastes softer and sweetly spicy like cinnamon.

This distinctive feature of the spice helps to superbly emphasize the taste of the dish. Often, dried galangal is included in the spice mixture. With the help of dried galangal in Asia, they create a palette of simultaneously sour, spicy and sweet tastes. For example, Thai red or green chili paste, where galangal is perfectly combined with chili peppers, lemongrass, tamarind, lime-caffir leaves, garlic, fish sauce and onions. In Thailand, spice can be purchased in the form of sliced and dried pieces of galangal. Dried galangal is called "Siamese ginger, " because Thais simply do not think of their daily diet without the root of galangal.