Galangal root brings out the unique aroma and flavors in Angkor Cambodian Food's Lemongrass Paste. It also enhances heat and adds special texture to the cooking paste. It is like a big brother to ginger; spicier, stronger aroma and more fibrous.
Galangal root, also known as blue ginger, tastes wonderful in a variety of Cambodian dishes. It is preferred over ginger when cooking beef or game meat. It is the main spice for Cambodian sausage, Twah Ko and it is a must have in many of Cambodian soups, including: Sweet and Sour Pineapple soup and Lime based Chicken Soup. It is also use in popular Thai soup Tom Kha.
Fresh galangal root can be puréed and used to spice-up your favorite BBQ sauce.
Cooking with Galangal
Recipes for these and more dishes are available at https://angkorchef.com/?s=galangal.
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