Thick and juicy, fibreless with a great flavour, can be used directly in salads. Also to marinate grilled meat and curries. To use galangal at home wash and peel as you would for ginger. For more intense flavour you can use it unpeeled but wash carefully first. To infuse a soup you can use it unpeeled, with its extraordinary flavour and the burst of heat galangal provides it is the secret ingredient in Thai cuisine. Can store in the fridge for 5 days if preserved well. Or thinly slice and keep in an airtight container in your refrigerator. It can be used in tom kha soup, shrimp soup, Thai curries, coconut based soups.
Perishable Goods once sold are non-returnable.