What is …?
Galangal, also known as Siamese ginger, is indeed a member of the ginger family known as Zingiberaceae (zingy!). Its skin is smoother and paler than ginger root’s, the interior ranges from white to yellow to pink, and its flavour is stronger and more astringent.
To prepare it for soup or curry, peel off the skin and grate or mince it for a stir-fry. You can also add whole slices to your dish, but remove them before serving as the fibrous root itself is tough and inedible. Find galangal in fresh or powdered form at an Asian or well-stocked international food market.
Masala means a mix of spices. The most popular is ‘Garam Masala’. It comprises of : Cumin, Coriander, Green and Black Cardamom, Cinnamon, Nutmeg, Cloves, Bay leaves, Peppercorns, Fennel, Mace and dried Chilies. The quantities, combinations and variations are endless. These spices are typically toasted whole, then ground down into a fine powder.
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