Galangal, 0.25 kg pack

Fresh galangal should be grated or very thinly sliced, as it can be a little tough (the younger the root, the more tender). It can be added to Indonesian satay (meat skewers with spicy peanut sauce), Malaysian laksa (seafood and noodles in spicy coconut milk).

Fresh galangal will keep, refrigerated, for up to one week. In a resealable plastic bag, you can also freeze fresh galangal for up to two months.

Thai Chicken Satay

Ingredients:

1 stalk lemongrass
1 square galangal
1 clove shallots
2 cloves garlic
5 Tbsp. coconut milk
1 Tbsp. soy sauce
1 tsp. ground coriander
1 tsp. granulated sugar
1/2 tsp. lime zest
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
2 lb. boneless, skinless chicken breast

Instructions:

1. Combine all marinade ingredients in the bowl of a food processor or blender. Blend until smooth.
2. Transfer marinade to a bowl and add chicken. Toss to coat. Cover the bowl and refrigerate for at least 30 minutes and preferably 24 hours (or overnight).
3. Before cooking the satay, soak the skewers in water (this will help to prevent them from burning). If cooking over a grill, heat up the grill. If cooking in the oven, heat the oven to 400 degrees F.
4. Thread the chicken onto the skewers (discard marinade). Set chicken out on a baking sheet. Season the tops of the chicken with some salt and black pepper.
   
5. To grill the skewers: Place skewers over direct heat until grill marks appear on both sides. Transfer skewers to indirect heat and continues cooking until chicken is cooked through 5 to 8 minutes.
   
6. To cook skewers in the oven: Roast skewers in the 400 degrees F oven, turning with tongs halfway through cooking, until cooked through, 12 to 18 minutes (depending on the thickness of the chicken).