Great galangal: the secret of a successful curry chef

The secret of many mouth-watering Malaysian curries is in the flavour of the important galangal [“guh-lang-guhl”] root.

Greater galangal is the variety used most commonly in Malaysia – it is from the ginger family however it differs greatly in flavour and texture from the common ginger New Zealanders are familiar with.

The pantry staple has a sharp and peppery flavour – more likened to pepper than ginger.

The spice is used in curries, sauces, salads and soups throughout the East Asian continent. It can be bruised, crushed, sliced and grated and comes fresh, frozen, dried and powdered. Chefs prefer to use fresh galangal whenever possible for the quality of the flavour which is not as apparent in dried and powdered products.

Galangal is prized for its clean flavour and citrusy undertones - whereas common ginger is added to dishes to create a warm woody, earthy flavour. The two are not interchangeable.

Angie Kaw from Auckland’s popular Sri Pinang Malaysian Restaurant on K Road says no rendang or chicken curry is complete without galangal.

“Galangal is a very important ingredient in Malay cooking. It has a strong, distinctive flavour.”

Angie says that the root smells a lot sweeter than normal ginger and that a little goes a long way.
One of Sri Pinang’s most popular dishes is its traditional chicken curry of which galangal is a key ingredient in achieving an authentic flavour.

“It’s a complete must-have and you can taste the difference if it’s not included,” Angie says.

Sri Pinang is an Auckland institution that has been serving up authentic and divine Malaysian food for almost 20 years. Angie knows her regulars and can predict what they’ll order – everyone has a favourite.

Other signature dishes include the nasi lemak, char kuey teow and mee goreng, and Sri Pinang is famous for its sublime sago dessert that uses small sago pearls, coconut cream and coconut sugar.

Angie shares the recipe for her famous chicken curry for home cooks looking to try out the spice for themselves.

Galangal can be found at local Asian markets and specialty food stores.

As well as a valuable spice, galangal has been used as an aphrodisiac, as a flavour for condiments and beer and in perfumes and fragrances. It also has medicinal properties and, like common ginger, can treat nausea.

Sri Pinang’s Nyonya Chicken Curry

By Angie Kaw


Ingredients

1.5kg chicken breast, cut into bite-sized pieces
500g medium potatoes, peeled and boiled
80ml coconut milk

Grinded paste
200g shallots or onions, diced
4 cloves of garlic
25g fresh galangal (can be found at your local Asian or speciality food store)
25g turmeric
14g dried chilli or 50g chilli powder
200ml oil

Seasoning
2 tsp salt
2 tsp sugar
3 tsp soy sauce

Method

Grind paste ingredients together in a pestle and mortar, to make the base of the curry.

Heat oil and fry the grinded mixture for three-four minutes. Add chicken and mix well, until all the pieces are coated.

Pour in the coconut milk and bring to the boil for five minutes, stirring regularly.

Add seasoning to taste and remove from the heat when the chicken is cooked through.

Serve with boiled white rice.


Sri Pinang is part of the Malaysia Kitchen Programme for NZ which celebrates the heritage and diversity of Malaysian cuisine.

Sri Pinang, 356 Karangahape Road, Newton, Auckland. Ph: (09) 358 3886