[Sca-cooks] galangale

[Phil Troy / G. Tacitus Adamantius]

Also sprach lilinah at earthlink.net:
>Where to find fresh galangal:
>I find it at the Berkeley Bowl - but they have an exceptional 
>produce section. It is also available in Thai markets (where it is 
>called kha). Southeast Asian markets - such as Vietnamese markets - 
>might have it - and those omnibus Asian markets may carry it fresh, 
>along with fresh turmeric (much nicer than dried), and some other 
>interesting Zingiberacea rhizomes, like kentjur/kencur and 
>kuntji/kunci ("c" in Bahasa Indonesia and Bahasa Malayu is 
>pronounced like an American "ch" - the Dutch, who colonized 
>Indonesia, wrote it with "tj")

I find it frozen, in three or four fingers in a four-or-so-ounce bag, 
at any of several "omnibus Asian markets", which in my area are 
really Chinese markets with smaller sections representing other 
Asiatic cultures' (mostly SE Asian, rarely much in the way of 
Japanese or Korean stuff) needs.

I've seen it fresh, but not in any discernible seasonality, so it's 
hard for me to predict when it'll be available. For me, it's easier 
to buy the frozen roots and use them as needed: I almost always have 
some on hand, and it doesn't really go bad before I can use it up.

To my mind, it tastes kinda like eucalyptus...

Adamantius
-- 




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If there's no bread to be had, one has to say, let them 
eat cake!"
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", 1782

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