I (Litsa) enjoy discovering new foods through the course of reading one of my favorite cooking magazines, Cooking Light. I feel as if the magazine does a great job encouraging me to cook through its vast variety of recipes and tips. Additionally, it administers to my need for knowledge—-food wealth.
This month, I was introduced to Galangal through the pages of Cooking Light. The magazine’s column noted, “Like its cousin, ginger, this aromatic root boasts a warm, spicy kick but adds complexity with its floral, citrus, and pine notes. It’s often grated into Thai dishes like curries and tom yum soups.”
In West Tennessee and in my many adventures of traveling, I can’t say that I’ve eaten many or any Thai dishes (I need a Thai foodie to befriend me!?! Preferably one that wants to eat and chat!?!).
Even if I don’t find a Thai dish in the coming weeks, I hope to locate galangal in the aisles of Whole Foods. Cooking Light says that I can “try a galangal simple syrup, perfect for a homemade “ginger” ale or fruit-poaching liquid: Combine 2 cups water, 1 cup sugar, and 1 cup diced galangal; bring to a boil. Remove from heat; let steep 1 hour. Strain.”
Sounds like I could toast to that simple recipe—-and if I locate galangal, I can surely toss it into my favorite fresh juices!
Credit to Cooking Light‘s Galangal Spotlight (Oct. 2014)
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