Phew, it’s been a while! I just came back from a 3-week family vacation in Thailand, visiting my relatives. My dad was born in Bangkok, and one of his sisters (my aunt) still lives there. My siblings and I haven’t been back in 10 years, and it was so enriching to view Thailand with fresh new eyes. Plus, I got to see all my cousins!
In one of the cities we visited (Hua Hin), we all took a short cooking course; so in the coming weeks, you can bet I’ll be posting some Thai recipes.
To start with: an introduction of some Thai ingredients.
Galangal / Siamese Ginger (Kha)
Also called Laos. It is from the same family as ginger with similar shape and color, but is not as strong. It is used for making curry paste, soups, and salads. Dried galangal needs to be soaked in water before use.
Lemongrass is commonly used in teas, soups, salads, and curries. Only the lower part is used for curry pastes, and the whole thing can be used in soups and salads.