ian wrote:
wrote:
Hi,

I have just got back from thailand and managed a few cooking classes
where i was introduced to a wide variety of ingredients i had never
heard of let alone expect to be able to buy fresh in the uk. I have
managed to find the likes of kaffir lime leaves and galangal but all
dried. Im hopeful that i may find galangal fresh but in regard to
using dried kaffir lime leaves do i just add them to the wok as i
would with fresh lime leaves? Im sure i may have been told to add them
later. How later if this is true? A few minutes before im finished?
Does it make any difference when i add them if i just added them when
i would normally add fresh? Im assuming the same concept would be
taken for any herb for any cuisine. Would be great is someone could
offer some advice as im eager to start cooking some thai. Cheers

Burnsy

If you are unable to find fresh galangal, fresh ginger will probably
work better than dried galangal in your dishes.

Galangal is also called Kah or Laos in Thai. Asian markets in the UK , USA,
etc., usually have it dried, which will keep indefinitely unrefrigerated in
a closed container. It's also available powdered. 1/2 tsp of powder equals
about a 3/4" x 3/4" x 1/8" slice of dried. Some markets carry frozen Kah.
Kah need not be peeled. Only slice it when you're ready to use it. THERE IS
NO SUBSTITUTE! hth

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