Galangal, a root in the same family as ginger, is essential in Southeast Asian cuisine. It imparts a sharp, citrusy flavor to curries, soups, and stews. Our galangal peels are from our parter coop on the island of Samosir. The flavor is amazing. Loads of green apple with wasabi like heat. One of the best dishes is steamed chicken covered and stuffed with salt and punded galangal peels.
Galangal peels are best rehydrated in water and then pounded och mixed to a paste. Can also be used whole in broths, soups, curries and pickles. Mix it down and use as a dried powder. The powder losses flavor quick so only make as much as you need.
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