Rs. 110.00
Galangal is also know as Thai ginger or Siamese ginger but you can not 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. It also has a whiter flesh and is much denser than ginger. The flavor of galangal is much stronger and more astringent too; it’s earthy, sharp, and extra citrusy. Galangal has a sharp citrusy, almost piney flavor.
Galangal is recognizable by the long pink stalks and pink tips on the root.
Galangal is the khaa in Tom Khaa. Tom kha kai (or tom kha gai) is a Thai soup with the distinct, very Thai flavor of galangal. Kha means "galangal" in Thai. Also used in Tom Yum and curry pastes.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 100.00
Fresh Bamboo shoot is delicious in any stir-fry but please note that it cannot be eaten raw - it can be toxic.
Peel the skin, cut and soak, then boil it for half an hour to remove any bitterness. Brine it or slice and use in stir-fries.
You can add vinegar and/or sliced red chillies while boiling it. It is used a lot in Chinese cuisine as well as in North Eastern cooking and also in Konkani cooking.
Seasonal: Available June-September
Rs. 460.00
Harvested when young and tender and brined for convenience. A staple of Chinese cuisine, bamboo shoots are best cut into slices and added to stir fries with other vegetables.
Drain from the brine wash under fresh water and then cut and add them to your stir fries, stews or soups.
Taste better after cooking as they loose their slight bitter raw taste and are appreciated for their bite and slight sweet flavour.
