Laos/Lengkuas ( Bahasa Indonesia ) or Galangal is one of the most common used spices in Indonesian recipes, especially with meats such as chicken, beef, lamb, and fish.
It is a root similar to ginger with a milder smell and taste, that is orange in color.
When it is fresh, most chefs will shred it using a spice grater.
This type of galangal preparation is the most useful for Garang Asem (Indonesian tamarind based meat/fish stew).
The powdered one is best for Rendang (Indonesian coconut beef stew)
4 oz of Wayang brand sliced Galangaa Roots
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