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Galangal Powder
Description
Galangal is a root from the ginger family that is widely used in South East Asian cooking. Galangal adds an authentic touch to Thai curry pastes, soups, and braising duck and pork.
Drying the galangal makes it less intense, but gives a spicier kick, and can be used in cooking in place of fresh galangal. The galangal powder has an almost floral citric aroma, with hints of cinnamon and clove.
Ingredient: Galangal
Quick Comparison
| Settings | Galangal Powder remove | Mae Sri Thai Panang Curry Paste remove | Vietnamese Rice Pho Noodles Bánh Phở 4mm remove | MAE SRI Green Curry Paste remove | Prik Chee Fah Chilli 40g - Short Dated remove | Lucullus Sambal Manis remove |
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| Price | 3.07€ | 5.32€ | 2.19€ | 5.63€ | 1.19€ | 3.13€ |
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| Content | Galangal is a root from the ginger family that is widely used in South East Asian cooking. Galangal adds an authentic touch to Thai curry pastes, soups, and braising duck and pork. Drying the galangal makes it less intense, but gives a spicier kick, and can be used in cooking in place of fresh galangal. The galangal powder has an almost floral citric aroma, with hints of cinnamon and clove. Ingredient: Galangal | Panang curry paste is a blend of Thai lemongrass, galangal, kaffir lime and chilli. Panang curry paste brings a distinct, fragrant flavour and mild heat to curries and stir fries. Named after the island Penang, off the west coast of Thailand, panang curries are slightly sweeter and drier than other varieties of Thai curry. Mix this panang curry paste with coconut cream and add to stir-fried beef for panang beef, also known as phanaeng and penang curry. Ingredients: Dried red chilli 30%, garlic 23%, shallot 17%, lemongrass 10%, sugar 9%, salt 7%, kaffir lime 2%, galangal 1%, spices 0.8% (coriander seeds, cumin, cardamom, bay leaves), citric acid 0.2% | Bánh phở are flat Vietnamese rice noodles traditionally used in Vietnam’s most famous noodle soup dish, phở. Phở is a nourishing breakfast dish made with bánh phởnoodles and thinly sliced beef in a chicken and beef broth, topped with freshly squeezed lime juice and a selection of garnishes. Fresh coriander, Thai sweet basil and sliced red chillies are the most popular, with the spicy chilli helping to wake you up in the morning! For many Vietnamese, phở is their defining cultural dish. Once cooked, you could also stir-fry the bánh phở noodles with a little beaten egg and serve with stir-fried meat and vegetables, or simply add them to soups. Also available here in a smaller width. To cook, boil the noodles vigorously in water with a pinch of salt and a dash of vinegar for 6-8 minutes until tender. Ingredients: pure rice flour (100%). | Green curry paste is a versatile blend of green chillies, Thai lemongrass, galangal, kaffir lime and spices. Green curry paste brings a distinct fragrancy to Thailand's most popular dish. Mix this green curry paste with coconut milk and add to stir-fried beef or chicken. Green curry paste can also be used to add flavour to Thai fish cakes. Ingredients: Fresh green chillies 40%, garlic 22%, wild ginger 11.5%, shallot 7.5%, lemon grass 7%, salt 6%, kaffir lime 2%, sugar 1.5%, galangal 1%, spices 1% (coriander seeds, cumin, cardamon, tumeric), pepper 0.5% | Prik chee fah is a Thai chilli pepper used to add a fiery heat to many Thai dishes. The name literally means ‘pointing to the sky’. The chilli pods grow pointing up, sticking above the leaves to reach the sun. Prik chee fah is considered the sweetest of Thai chillies – but should still be approached with caution! It measures around 30,000 on the Scoville scale, similar to chilli de arbol. For the authentic heat of Thai food, prik chee fah is suitable for most dishes. Grind the dried pods in a pestle & mortar before adding to Thai sauces. One of the most popular dishes that uses prik chee fah is called ‘Crying Tiger Beef’. The story goes that this dish is so good it would make a tiger cry – but the chilli might bring a tear to your eye, too! Or finely chop prik chee fah chillies and fry off with garlic, shallots and palm sugar for a hot and sweet Thai chilli sauce. Best before 31st March 2018 | Sambal manis is a sweet chilli sauce and condiment used in Indonesian cuisine. Its consistency is half way between a salsa and a paste. Sambal manis is fairly spicy but milder than sambal oelek. It also has a slightly sweet flavour, ‘manis’ meaning ‘sweet’ and ‘sambal’ meaning ‘sauce’ in Bahasa Indonesia. The delectable balance of sweetness and spiciness is enhanced further by the addition of umami-rich shrimp paste, a traditional ingredient in Indonesian sambals. Try adding sambal manis to sauces, chilli glazes and stir-fries, or serve as a condiment alongside authentic Indonesian dishes. Sambal oelek and sambal nasi goreng are also available. Ingredients: Ground chillies, sugar, onions, salt, soy oil, food acid E260, soy protein hydrolyzate, food color E150c, garlic, thickener E466, shrimp-powder, spices and herbs (coriander), preservative E200, E211 |
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