Basic Use and Preparation

Galangal is used grated, chopped, sliced, or ground into a paste to flavor dishes or marinades. Unlike fresh ginger, which is often eaten raw, sliced or chunked galangal is quite fibrous and should be removed from dishes before serving. Before using, wash the rhizome well under cool running water and blot dry with paper towels. Using a sharp paring knife, scrape or peel off and discard the skin. Cut the galangal into thin slices and then grind the slices to a paste in a mortar. Otherwise, grate on a grater or use a sharp knife to slice, chop, mince, or cut into chunks, as directed in individual recipes.