Is galangal used in Vietnamese food?

Galangal (also called galangal, Laos ginger, Siamese ginger, and Thai ginger) has white flesh, light tan skin, and a warm, sweet, peppery flavor. It is particularly popular in Thai cooking, but is also used in Malaysian, Indonesian, Vietnamese, Cambodian, and some Chinese and Japanese cuisine.

How do you use galangal?

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).

Can you eat the skin of galangal?

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.

What does galangal taste like?

Taste: Galangal has a citrusy flavor with a bite to it and a slight taste of pine, while ginger possesses a spicy, peppery flavor. Though they look similar, they are not ideal to use interchangeably due to their sharp divergence in taste.

Do you need to peel galangal?

Fresh galangal is used in two different ways in cooking; it is either sliced or crushed. First, you should always peel the section of the root that you want to use with a vegetable peeler. Cut the root into slices. If the recipe you are using calls for galangal slices, you can stop here.

What is galangal called in English?

Galangal is also know as Thai ginger or Siamese ginger (because it resembles fresh ginger so much), but it really is its own ingredient. It’s commonly found in Thai, Indonesian, and Malaysian cooking.

What goes well with galangal?

Thai cooks feature it in tom kha gai, a velvety soup of chicken, galangal, chilies and coconut milk. This piquant spice goes well with a variety of foods, including beef, chicken, pork, seafood, chili peppers, cilantro, coconut milk, garlic, lemongrass, lime, Chinese long beans and rice.

Is galangal good for high blood pressure?

Galangal extract is considered as one of the best remedies for cardiac ailments such as palpitations, irregular heartbeats, chest pain, high blood pressure and coronary heart disease.

Does galangal raise blood pressure?

Being intrinsically high in potassium levels, galangal assists in the maintenance of normal blood pressure. It also functions in promoting cardiac muscle activity, lowers the amounts of bad LDL cholesterol and raises levels of good HDL cholesterol.

Is galangal anti-inflammatory?

Galangal root is a spice closely related to ginger and turmeric and a popularly employed remedy in Ayurvedic and traditional Chinese medicine. It can add flavor, antioxidants, and anti-inflammatory compounds to your dishes and may provide a slew of health benefits.

Can you eat galangal raw?

When purchasing galangal, look for young pieces that have a shiny, almost translucent peel with gentle shades of peachy beige. They can be eaten raw or added to stir-fries. Older galangal roots are hard and woody, generally pounded into pastes before use.

What does galangal do to the body?

Galangal root is rich in antioxidants and may boost male fertility and reduce inflammation and pain. It may even protect against infections and certain types of cancer, but more research is needed.

Should I peel galangal?

Is galangal good for kidneys?

Other Potential Uses of Galangal

It may help stimulate the immune system. It may help prevent the growth of cancer cells in the skin’s pigment cells. It may prevent allergic reactions. Galangal may manage rheumatism, asthma, heart diseases, and liver and kidney issues.

Is galangal good for arthritis?

Like galangal root, ginger and turmeric are rich in antioxidants and have anti-inflammatory properties that may reduce joint stiffness and pain ( 28 , 34 , 35 , 36 ).