In this week’s edition of Meet The Flavours we explore the flavours of galangal.

At first glance you can easily presume that galangal is ginger. However, once you have a taste, the similarities end.  Galangal flavours have hints of citrus, perfume and pine with an earthy, woody fragrance. Its flavour is similar to its relative ginger, but with a pinch of peppery heat.

Galangal is commonly used as a seasoning ingredient in Thai food. There are a few ways in which galangal is added to food dishes. Fresh galangal is used like ginger; it can be grated, crushed or thinly sliced.

Not only is galangal a tasty addition to enhance the flavours of your meal, it also has numerous health benefits; containing a host of anti-oxidants that help to minimise the damage caused by toxins in the body.

Its brightness elevates the brisk, spicy flavours of our Bangkok Noodles and Drunken Noodles.

The Uncle’s Drunken Noodles dish is a classic dish that is found throughout the streets of Bangkok as the cure for a hangover, perhaps it is due to power of the ‘galangal’?

Bangkok noodles may not have the reputation of ‘curing’ a hangover, but they are scrumptious and highly addictive. Our version of the famous Thai classic will have you wanting more and more. We stir fry our paste with chicken, green beans, capsicum, kaffir lime leaves and galangal, tossed with hokkien noodles.

The next time you need a little bit of ‘galangal’ in your life try out Bangkok or Drunken Noodles.



Go Back