The ingredients as follow
Lesser Galangal - 20 gm - chopped - Can be replaced with old ginger but the taste would not be as good.
Minced Bean Paste - 5gm ( less than 1/2 a teaspoon )
Coriander - 1 bunch - chopped
Spring Onion - 1 stalk - chopped
In a hot pan / wok, add a little sesame oil. Sauteed the beanpaste till fragrance, quickly add in the rest of the ingredient and stir for till well mixed. Season to taste. Cooking time less than 1 minute.
Remove and served with poached / steamed chicken.
Picture of cleaned lesser galnagal planted in our own backyard. It takes 6 months to grow this bunch. The earthy pungent of this galangal is an acquired taste and let me tell you, a lot of people hated them.
Another version of similar dips would be as such
Shallot - 200 gm - pounded
Lesser Galangal - to taste ( about 30 - 50 gm )
Sesame Oil - enough to sauteed the shallot.
Soy Sauce - to taste
Sauteed the shallot till transluscent taking care not to burn or over cook them. Remove and place in a bowl. Mixed in the galangal and soy sauce to taste. This is my mum's version. The first is my MIL version.
Seems like I haveposted this before but too lazy to search and check. Who cares......so long as it is tasty......just post them .
Cant upload the pic as there's some shitty thingy with blogger.
Chuckle!
Cheers !
The fact there is a lesser galangal would imply there is a greater galangal - is that more expensive?
ReplyDeletenot greater but just galangal that are used mostly in Thai Cuisine. Different taste and texture.
ReplyDeletehuh? what's galangal?
ReplyDeletewuching - thats " Nam Keong " or lengkuas in Malay.
ReplyDeletePaz - thanx....will have to start reading more blogs soon or I'll lose contact with the bloggersphere