Galangal – young (ข่าอ่อน khaa aawn)

Galangal (ข่า ; khaa)

Thai food recipes with Galangal – young (ข่าอ่อน khaa aawn)

Fish fermentation consists of a simple salt-curing process: mixing or coating a whole fish, sliced fish or minced fish meat with salt and rice husks (or ground roasted rice). The mixture is then allowed to rest and ferment for few months. This fermentation process creates deep, intense umami flavor agents accompanied by a strong stench. It is only with culinary sagacity and skill that cooks are able to harness and direct these powerful flavors within the context of an appetizing dish, and to constrain the odor to an agreeable intensity.

This profoundly spicy, chestnut-colored pork curry radiates a pungent slow-burning heat from generous amounts of roasted black pepper, along with long peppers and naughty charred dry chili peppers. The curry’s aroma is concentrated even further by roasting the ingredients prior to pounding them – a process that shaves the high notes of the curry and provides a low-pitched intensity that lasts far beyond each bite.

Tom kha is a well-known and much-loved Thai soup: a creamy, soothing coconut blend, a warm, silky broth in which chicken, mainly, is simmered with young galangal, mushrooms, and, at times, charred-grilled banana blossoms. In other versions, lemongrass and kaffir lime leaves are added, blurring the boundaries between tom kha and the coconut-based tom yam soup (tom yum kati; ต้มยำกะทิ).

However, in the late 19th century, tom kha was not a soup at all: it was a dish of chicken or duck simmered in a light coconut broth with a generous amount of galangal. The coconut broth added sweetness to the meat, and the galangal helped to mellow the meat odor. It was then served with a basic roasted chili jam as a dipping relish seasoned along the salty-sour-sweet spectrum.

This recipe comes all the way from India through the northern Burmese border. The masala spice mix is still sold in small packages with retro looking prints that seem to forever exist.

There is no way in a recipe to communicate what’s going on in here; a thick red chili paste marinate, that bursts in orange turmeric color, provides the perfect seen to the tender, almost falling apart, pork meat.