Although it arrived very early in Europe, Galangal is however much less known than Ginger which is found today in a large number of preparations.
In Cambodia, Galangal is used daily to flavor soups, broths and curry pastes.
Don’t hesitate to try it in more French preparations like Poule au Pot.
Galangal powder can also be sprinkled directly on a fish fillet (raw, grilled, steamed or in foil), scallops or cooked with shellfish or mussels marinière. Galangal powder also mixes deliciously with mayonnaise, which you will use to accompany a dish of grilled or steamed shrimp, langoustines or crab.
Galangal is also the ideal partner for white meats, in a chicken marinade for example. You can also incorporate it into your beef meatball preparation (in addition to ginger, lemongrass, cumin and coriander).
Don't hesitate to try it with vegetables like carrots or oven-candied peppers, or purple artichokes sautéed in olive oil. And in winter, add half a spoonful to your pumpkin, carrot or parsnip soups or purees.
With desserts, it goes well with chocolate (ice cream, mousse or fondant), with a fruit salad or in cherry clafoutis paste.
Virtues of galangal:
Digestive / Hypocholesterolemic / Tonic /
Antibacterial and antifungal / Anti-rheumatic / Antispasmodic /
Cardiovascular / Male fertility / Major antioxidant
