Lemon Grass and Galangal
Wednesday, March 08, 2017
So yesterday I made chicken curry laksa. It called for lemongrass and galangal. I called the rather small Asian grocer here and they assured me they had both.
Now lemongrass I have not cooked with before but I know what it is. I had to resort to google to find out how to deal with it. It has a papery coating and I wasn't sure how much to remove. I am still not. Once you take off the outside it seem somewhat similar to a green onion but tougher and had a definite lemony fragrance. So per instructions I wapped it a couple times with the side of my big knife to bruise it and release it's flavor, chopped it up a bit and dumped it into my mini food processor to be ground up with the myriad of other spices and things.
Then I went to the galangal. It's what is called a rhyzomous root similar to gingerroot in growth habit. Has a much more translucent and yellow peal though. So I peeled a large chunk of this. Oh my it's hard and tough. It also has projections that seemed like they should be removed like you would a potato eye however they don't really come out. I did my best and chopped it up which was kind of like chopping wood and added it to the food processor mixture.
I have to say that despite much effort neither the lemongrass or the galangal processed real fine. I also can't say that I have a clue what either of them actually taste like on their own or added to my mixture. I had garlic, ginger, onion, oil, hot chili and curry paste in the processor with them. I thought their was a faint citrus touch in the finished product and it was very good.
For many years I have tried to seek out and try new foods and ingredients. There really are not that many new ones I can find to try anymore. So this was a fun concoction to make.