Galangal / Thai Ginger Weight:100 g stir fried or braised

stir fried or braised

then season with a bit of butter

In Italy Arugula is used in soups but cooked it loses some of its flavor and tends to get mushy

Sugar snap peas are a cross between snow and garden peas

Keep chilled at 2-4 degrees centigrade at all times until serving

Galangal / Thai Ginger Weight:100 g stir fried or braisedGalangal is also known as Thai ginger or Siamese ginger, but you cannot substitute the commonly used ginger for galangal. Galangal is commonly found in Thai, Indonesian, and Malaysian cooking. The skin of galangal is pinkish, smoother and paler than ginger and its flesh ranges from white to yellow to pink and is much harder. To prepare it for soup or curry, peel off the skin. Its normally not grated like ginger but is instead normally finely sliced.