街市THE WET MARKET
Galangal
南薑
A relative of ginger with pale yellow, pink-tinged skin and hard flesh, and a scent closer to pine and citrus. It tastes different from cooking ginger and the two do not swap. Tom yum needs it, and a few slices go into a Chaoshan beef-bone broth.
Cautions: read first
- It is very hard; slice it with a sharp knife, with a damp cloth under the board.
Preparation
No need to peel; wash it and slice it thinly.
Availability in Australia
Easy to find
