Galangal, galingale, greater galangal ຂ່າ ka

Locally grown galangal, galingale, greater galangal ຂ່າ ka

Locally grown galangal, galingale, greater galangal ຂ່າ ka

Young rhizomes have the best flavour and are more tender. Peel, and then steam or boil small ones. Eat with jeow. The root is used in daily cooking – in noodle soup, soop and lahp. The steamed flower is eaten. Leaves are used to wrap fish before grilling or steaming. The seed is harvested in January and February; it is traded with the Chinese who use it as a traditional medicine. The root is also mixed with neem leaves and lemongrass, and then pounded, soaked and strained. The resultant liquid is sprayed as a pesticide. It is a natural food given to improve a mother’s health in the first month after birth.

Galangal shoots ຍອດຂ່າ nyot ka

Galangal shoots ຍອດຂ່າ nyot ka

Galangal shoots ຍອດຂ່າ nyot ka

These long, creamy shoots are steamed and eaten with poon bpaa and other fish dishes.

Steamed choko, snake gourd and galangal shoots to be eaten with either a jeow or poon pa

Steamed choko, snake gourd and galangal shoots to be eaten with either a jeow or poon pa

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