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 ...

Instructions: Bring coconut milk to a boil in a large pot and then add lemongrass, kaffir lime leaves and young galangal. When liquid comes back to the boil, add chicken bouillon cube and chicken ...

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 ...

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 ...

Galangal is a member of the ginger family, a fellow rhizome, or underground stem. It goes by other names – Laos ginger, Siamese ginger, Thai ginger, blue ginger, langkawas — and looks and tastes like ...