Galangal is a root that goes by many names. Sometimes it can be found being called “Blue Ginger”, or “Thai Ginger”, or being spelt “Galangale” or “Galanga”.
It is an essential ingredient in South East Asian cooking, especially Thai cuisine. It parts a tender sweetness and spiciness to dishes as well as a pleasant sharpness. It has many medicinal properties and can be found in many remedies including processed and nautral herbal ones..
It is a fundamental ingredient in the Thai soup “Dtom Kha Gai”, meaning Boiled Galangal Chicken (soup) and not Boiled Chicken Leg (soup) as I thought it was for many years….. 😯 😆 .
Recently we served up some warm Galangal Soup as an Amuse Bouche.
Warm Galangal Soup with Galangal Infused Cream.
Furthering our sausage making adventures we prepared some Soured Laotian Style ones.
The recipe is basically similar to the normal Laotian Style Sausage, however some cooked and washed Sticky Rice is added along with some Rice Water.
It is then allowed to “sour” at room temperature for two days so that the flavour can develop, before being stuffed in to the casings then refrigerated to slow down the process.
It is cooked at a slightly higher temperature than normal and for a shorter time.
Our diners (especially the Spanish) enjoy it when we serve Sticky Rice.
Sticky Rice also goes by the misnomer Glutinous Rice, though it contains no Gluten.
The rice has a high content of starch which makes it sticky when cooked. It needs to be soaked for a while before being steamed.
I think that it should be called Laotian Rice, hence that is the name it is given at the restaurant. 🙂 .
We served it as four individual mouthfuls.
We wanted to serve it with some Laotian Style Tomato Chutney, but that would clash with our “Ping Gai” dish.