How to use and store galangal?
I keep a whole hand of ginger in the freezer, not even wrapped. I microplane it into whatever I'm making and it works great. Is it OK to treat galangal the same way?
If I use it in recipes that call for ginger, is it a one to one substitution? Is there any way I should treat it differently from ginger?
Best Answer
Galangal should keep equally as well in your freezer as ginger does. Some Asian markets even sell frozen galangal. However, galangal is usually harder than ginger so I'm not sure if your microplane will handle it.
Regarding substitution, one to one is correct. Keep in mind though that galangal has a different flavor than ginger. Whenever I use galangal I am specifically looking for that different flavor rather than the flavor I get from ginger.
I have seen several cooking shows that basically said that the flavors were pretty much the same. Based on my experience, I disagree and treat them as two different ingredients.
Hope this helps. I would be interested in your feedback as to your use and what you think about the flavor.
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What is the best way to store fresh galangal?
Fresh galangal will keep, refrigerated, for up to one week. You can also freeze fresh galangal for up to two months in a resealable plastic bag.How do you store galangal in the fridge?
Fresh galangal should be grated or very thinly sliced, as it can be a little tough (the younger the root, the more tender). It can be added to Indonesian satay (meat skewers with spicy peanut sauce), Malaysian laksa (seafood and noodles in spicy coconut milk) or samlor kor ko (a Cambodian vegetable soup).What can I do with fresh galangal?
Yes, you certainly can. Freezing galangal can be done as long as you do NOT take the peel off before freezing. You also want to make sure that you've cleaned the galangal before you place it in the freezer.Ultimate Guide to GALANGAL - Hot Thai Kitchen!
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Answer 2
I keep ginger, galangal, and turmeric roots all in my freezer. They all keep fine.
Galangal and ginger cannot substitute for each other without significant flavour profile differences in the final dish.
Answer 3
I'm glad to see that people have clarified that galangal and ginger though they may look alike have totally different flavours and uses. I use a sharp knife to slice frozen galangal. It's not hard if you give it a few minutes to thaw a bit first.
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