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Galangal Paste
Galangal rhizome pounded or blended to a paste, sometimes with a little oil or salt so it keeps. The rhizome is Alpinia galanga.
Origin
A prepared form of a Southeast Asian cooking root.
Flavour
Piney, citrusy, and sharp.
How to use it
Fry a spoonful into curry pastes and soups in place of slicing fresh galangal.
Storage
Refrigerate the jar, or freeze spoonfuls.
Recipes using it
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