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Cooking with dried Galangal?

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Anyone have experience cooking with dried galangal? It won't shred like the fresh, and I am sure that it won't be as good as fresh, but it is what I have. Any advice on using it correctly would be appreciated.

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  1. I don't know that this would be the 'correct' way to do it, but if you're looking for a powder out of it - if it's a really dried galangal and not just somewhat aged, you could probably put a small piece in a clean coffee mill.

    The taste is apt to be different from fresh, much the same way that dried ginger is a whole different creature from fresh ginger.

    The other option I'd consider would be to chop it into smaller pieces with a cleaver and include that in whatever recipe, like a soup, with the idea of fishing said pieces out at the end.