Galangal
Method: Bloom in fat at 300 to 350°F for 1 min to 2 min.
Pounded into curry pastes and bloomed in coconut cream. Tougher than ginger, slice thin or smash.
Flavor
aromatic, piney, citrusy
Method: Bloom in fat at 300 to 350°F for 1 min to 2 min.
Pounded into curry pastes and bloomed in coconut cream. Tougher than ginger, slice thin or smash.
aromatic, piney, citrusy