Thai Galangal PowderAdd to cartTemporarily Out of Stock
A useful ingredient in various Southeast Asian dishes, in premium Hand Brand from Nguan Soon (the very best Thai spices).
Galangal is an erect annual plant with aromatic, ginger-like rhizomes.
It takes a lot of galangal to yield this powder, so it's a great deal and you won't be disappointed with the quality. We also recommend you try our Thai Pepper Powder from the same brand.
See it in our new recipe below: Tom Yum Fried Chicken.
Product of Thailand.
Packed in glass jar.
Galangal Powder: Another "Secret Ingredient" For BBQ Pros?
Recently the owner of a Lebanese restaurant specializing in lamb kebabs ordered our galangal powder. He mentioned that this powder is a "secret ingredient" that give his kebab skewers fantastic flavor. We've tested this out with great results. Galangal powder adds a nice hint of exotic gingery mustard flavor to meats, and it's perfect for the barbeque.
Thai-Style Fried Chicken
Leave it to the Thais to create the best fried chicken in the world. This batter perfectly coats your chicken (or vegetables, as we made fried mushrooms and onions that turned out excellent). Simply mix it with water and sugar (see mix below). You really can't go wrong, and it's just excellent batter. We fried drumsticks and breast slices, then used world-famous Thai sweet chile sauce as a dip.
Serve in our Handpainted Ceramic Big Boat.
We also prepared this with some added spices to create a "Tom Yum" flavor, which is very delicious, see variant method below.
Northern Thai Sausage, 'Sai Oua'
Northern Thai sausage is easy to make, and the mix of ingredients leads to a spectacular result. We would encourage you to make this with ground pork or, for any hunters reading, try this with local elk, deer, wild boar, or other natural meat that you might have. Also watch our video (below left) showing how it's made.
You can't go wrong with this sausage. Please be sure to leave us a comment using the form below if you make it, and share how it turned out.
We also have a recipe for Esan-style Thai sausage, sai grok.
Thai Spicy Ground Chicken and Toasted Rice, 'Larb Gai'
This is one of our all-time favorite Thai dishes, and it is a very common dish served throughout Thailand as well as Laos. It's quick to make and often extremely spicy, but the lime juice and mint leaves make for an exotic and splendid combination.
It can be found on Thai restaurant menus in America as "chicken salad Thai style", which might be the best description for this dish.
Larb is pronounced "lawb" and that means salad. It can be made with beef (lawb nuea) or pork (lawb muu) instead of chicken.
We offer the following Hand Brand spices from Thailand