A member of the ginger family, galangal is a rhizome (underground stem) that resembles ginger both in appearance and flavor. While it's worth trying to find the real thing for Asian recipes, if you can't find galangal, fresh ginger makes a fine substitute.
Galangal (also called galangal, Laos ginger, Siamese ginger, and Thai ginger) has white flesh, light tan skin, and a warm, sweet, peppery flavor. It is particularly popular in Thai cooking, but is also used in Malaysian, Indonesian, Vietnamese, Cambodian, and some Chinese and Japanese cuisine. Powdered galangal is sometimes called Laos; it is slightly more intense than fresh, and is only used when fresh is not available.
Fresh galangal is available in Asian markets and some supermarkets. Look for galangal that appears plump, with smooth, tight skin, not shriveled or moldy.
Fresh galangal will keep, refrigerated, for up to one week. You can also freeze fresh galangal for up to two months in a resealable plastic bag.
INGREDIENT: Ginger