Galangal Recipes
Ramona Said:
laksa paste------40kg?We Answered:
320g x 125 = 40,000g = 40kgSo, multiply everything by 125.
Tip: Find out the average weight of all ingredients except for the oil. Measuring everything by weight will save you a lot more time.
PS: You want to measure oil by volume. 2 tbsp = 1 fl. oz = 30 ml.
Jason Said:
Need to make a thai dish, I have lemongrass,shallots,garlic and galangal.?We Answered:
Tom Kha Gai (Spicy Soup with Coconut Milk and Chicken)Makes 4 Servings
Ingredients:
2 cups (16 fl oz/500 ml) coconut milk
6 thin slices young aglangal (kha orn)
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portion onlym, cut into 1-in (2.5-cm) lemghts and cruhed
5 fresh kaffir lime leave (bai ma -grood), torn in half
8 oz (250 g) boned chicken breast, sliced
5 tablespoons (2 1/2 fl oz/75 ml) fish sauce (nam pla)
2 tablespoons sugar
1/2 cup (4 fl oz/125 ml) lime juice
1 teaspoon black chili paste (nam prik pow)
1/4 cup cilantro/coriander leave (bai pak chee), torn
5 green Thai chili peppers (prik khee noo), crushed
Preparation:
1. Combine half the coconut milk with the galangal, lemon grass and lime leave in a large saucepan and heat to boiling. Add the chlicken, fish sauce and sugar.
2. Simmer for about 4 minutes, or until the chlicken is cooked. Add the remaining coconut milk to the saucepan and heat just to boiling.
3. Place the lime juice and chili paste in a serving bowl then pour the soup into the serving bowl.
4. Garnish with the torn cilantro leaves and crushed chili pepper, and serve.
Priscilla Said:
Do You have a favorite congee recipe? Please share with me?We Answered:
Vietnamese Chicken and Long-Grain Rice Congee --.INGREDIENTS
1/8 cup uncooked jasmine rice
1 (2.5 pound) whole chicken
3 (2 inch) pieces fresh ginger root
1 stalk lemon grass, chopped
1 tablespoon salt, or to taste
1/4 cup chopped cilantro
1/8 cup chopped fresh chives
ground black pepper to taste
1 lime, cut into 8 wedges
..DIRECTIONS
1.Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
2.Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
3.Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
4.Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.
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Cantonese Lean Pork Congee --
.INGREDIENTS
1 cup long grain white rice
1/2 teaspoon salt
1 teaspoon vegetable oil
5 cups water
1/2 pound boneless pork loin roast
1 1/2 teaspoons oyster sauce
1 salted (hard-cooked) duck egg, chopped
1 hundred-year egg, minced
1 (1 inch) piece fresh ginger root, thinly sliced
1/2 cup chopped green onion
ground black pepper to taste
soy sauce to taste
..DIRECTIONS
1.Rinse and drain the rice, and place in a large pot. Stir in the salt and oil, and let stand for 5 minutes.
2.Add the pork to the rice, and stir in the water. Bring to a boil, then simmer over medium heat for 15 minutes, or until the pork is cooked through. Remove the pork from the pot with a slotted spoon, and set aside. Continue to simmer the rice for 20 minutes. Chop the pork into small cubes, and mix with the salted egg and hundred-year egg.
3.After the 20 minutes are up, stir the pork and egg mixture back into the congee along with the oyster sauce. Serve in bowls, and garnish with ginger and green onion. Have soy sauce and pepper on the side for seasoning.
Allen Said:
Does anyone have an easy recipe for Tom Kha Gai? (Thai Coconut Soup)?We Answered:
you can always use mild ginger for the galangal, make it fresh as possiblehttp://www.thaitable.com/Thai/recipes/Ch…
here is an American standard
http://www.gumbopages.com/food/thai/tom-…
Sawas-dii kha!!!
Have you tried Khanon Krok>>>
Oh it's good
Martha Said:
Need a recipe which includes cubeb berries, coriander seeds, mate leaf, cloves, yarrow flower, and orris root.We Answered:
Sounds like you are making SPIRITUAL SUPPLIES meal. Is that what this is all for? I don't think it is possible (more like desirable) to have all these in one dish at a time.Sorry I couldn't be of help.
Dan Said:
Do You have a favorite congee recipe? Please share with me.?We Answered:
The only thing I do is make are really basic congee... usually around Thanksgiving using roasted turkey carcass.1/ Make a stock from the bones (This provides a lot of flavor. For my stock, I use a mirepoix. I also Asian it up with a little ginger, green onion and cilantro)
2/ Use about 6 or 7 cups of stock to 1 cup of rice
3/ Boil until you achieve your desired consistency.
Toppings:
Fresh cilantro and minced scallions
chili oil
toasted sesame oil
white pepper
thinly sliced lettuce (for crunch)
Deep dried devils
Many... many... options are available. Scallops and oyster mushrooms sound delish!
Evelyn Said:
Anyone have a recipe for Thai Style barbecued chicken?We Answered:
Thai Style BBQ ChickenPrep Time: 20 Minutes
Cook Time: 16 Minutes
Ready In:1 Day 36 Minutes
Servings: 6
INGREDIENTS:
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 lime, zested and juiced
1/4 teaspoon crushed red pepper flakes
1/2 cup water
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon white sugar
6 skinless, boneless chicken breast halves
DIRECTIONS:
In a medium nonporous bowl, combine the garlic, ginger, lime zest, lime juice, crushed red pepper flakes, water, soy sauce, Worcestershire sauce and sugar. Mix well and place the chicken in the sauce, turning several times to coat. Cover and marinate in the refrigerator for 4 to 24 hours.
Preheat an outdoor grill for high heat and lightly oil grate.
Grill chicken over high heat for 6 to 8 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.