With its gnarled body, fibrous, greenish-pink shoots and coarse, reddish-brown skin, galangal ranks high on my list of peculiar-looking ingredients. Thanks to its sweetly tart and peppery flavor, its ...

How many of us, while slurping down a bowl of Asian soup, have noticed a tasty-looking brownish disc, about the size of a quarter, bitten into it, and discovered it to be so woody that you couldn't ...

I love adding spice to my desserts to mellow out the sweetness, and I’ve found adding a touch of galangal to my flan really enhances the creamy coconut flavour. serves Preheat the oven to 150ºC ...

Egg net parcels with pork-peanut filling, stir-fried lump crabmeat with long beans, Pomelo salad bites… These dishes are emblematic of Thailand’s bustling capital city of Bangkok and its distinct food ...

Australian Gourmet Traveller fast food starter recipe for betel leaves topped with prawns and galangal 6 cm piece of ginger, peeled and finely grated 6 cm piece of galangal, peeled and finely grated 1 ...

I enjoy reading author Su-Mei Yu because she writes things like, “The perfume released from galangal reminds me of the warm and fresh scent in the air after a heavy downpour of monsoon.” That makes me ...

Galangal, the fragrant ingredient popular in cuisines across Asia, tends to get lumped in with ginger. It makes sense: They’re closely related to one another (galangal is sometimes called “blue ginger ...

Dear Eric: Can you tell me the difference between galangal and ginger? Jen This question was posed not long after I published a recipe for Thai-style curry. This question was posed not long after I ...