Cooking with dried Galangal?
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.
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.