Galangal is also a rhizome of a plat, just like turmeric and ginger. It is a part of a stem that is found underground. Galangal is somewhat similar in flavour to ginger, but with less heat and more subtle floral aromas with a hint of pine. It is also quite peppery, but without the heat of ginger.
It is best used fresh, but you ca also find it in dried form, which will need to be soaked in hot water before using to soften it.
Make sure you sharpen your knife before cutting into a galangal as they are quite tough. Ideally peel and then cut as you would ginger. As it is tougher than ginger, it will take longer to tenderise.
We are serving this with a classic beef rending.