Great galangal: the secret of a successful curry chef

10 June 2024 - 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.

Malaysia on a Dish with Catherine Bell

9 June 2024 - As the food director at Dish Magazine, Catherine Bell has travelled the world in search of inspiring cuisine. She recently returned from a whirlwind week-long trip to Malaysia and has been busy experimenting with the fascinating flavours of the region.

During her visit Catherine met with a number of interesting and informative foodies who lifted the lid on an insider’s view of their region’s cuisine.

In Kuching, Catherine enjoyed a personal cooking demonstration by Chef Ricky Wong from the Grand Margherita Hotel who got her to try her own hand at making authentic Sarawakian cuisine.

Catherine then journeyed to the seaside city of Malacca, where she explored the cosmopolitan night markets at Jonker Walk and sampled classic Peranakan and Baba Nyonya food.

In Kuala Lumpur, food blogger Rebecca Saw showed Catherine around the foodie hot-spots of the vibrant capital. Here she was able to sample Mamak Food from the Hawker stalls, Banana leaf meals and Nasi Lemak – the national breakfast of Malaysia.

Catherine is a firm fan: “I was surprised and delighted at the diversity of Malaysian cuisine. During my visit I ate dozens of dishes, many of which were new to me. It was exciting to have an opportunity to delve into the many cultures, ingredients and cooking techniques that contribute to this unique cuisine."

Ray McVinnie's Malaysia food tour

Cuisine food editor and columnist Ray McVinnie returned from Malaysia this month with a bunch of maps and a recipe book full of delicious Malaysian inspiration.

Ray spent a week touring through Malaysia’s foodie capital, Penang, with award-winning journalist and passionate foodie Robyn Eckhardt as local tour guide.

Penang is famous for its street food and Ray experienced this first-hand, staying at the Straits Collection boutique hotel in the heart of Georgetown and getting in amongst the noise at the Pulau Tikus market and sampling every dish within reach luding delicacies like coconut tarts, freshly griddled roti and curry, lor mee, cendol and puttu bambu.

Ray has a long-standing passion for Malaysia and its food: “The cuisine and the culture work together to create this all-encompassing, aromatic, incredible experience for people travelling to Malaysia. It’s a must-see for keen foodies and Penang was an outstanding experience.”

Rick Stein and Nadia Lim star at Taste of New Zealand

We're so excited about Taste of New Zealand - and even more excited that Rick Stein and Nadia Lim will demonstrate their passion for Malaysian cooking for Taste of New Zealand vistors next week.

The renowned UK celebrity chef and author Rick Stein has cooked up three special recipes designed for the Malaysia Kitchen Programme in NZ, and will be alternating with MasterChef Nadia Lim in presenting the three Malaysian dishes at demonstrations across the event.

All three of Stein’s dishes – prepared by top chefs from local Malaysian restaurants - will be available for purchase throughout the event.

Rick's delicious, specially-prepared dishes are:
• Grilled snapper stuffed with a shrimp and lemongrass curry paste
• Nasi goreng with grilled lime chicken
• Kuala Lumpur prawn and chicken curry laksa

You can catch Rick's demonstrations in the Malaysia Kitchen tent at Taste of New Zealand:
• Friday 21 October, two sessions, 2pm to 2.45pm and 7.30pm to 8.15pm
• Saturday 22 October, two sessions, 2pm to 2.45pm; 7.30pm to 8.15pm

MasterChef New Zealand Nadia Lim will also be demonstraring in the Malaysia Kitchen tent:
• Wednesday 19 October, one session, 7.30pm to 8.15pm
• Thursday 20 October, two sessions, 2pm to 2.45pm and 7.30pm to 8.15pm
• Saturday 22 October, one session, Main Chefs Fisher & Paykel Kitchen, 7.30pm to 8.15pm.

Kiwis also have an opportunity to dine with Rick Stein at Cibo Restaurant in Parnell on Thursday 20 October. Tickets are available through ticketek.co.nz.

To win one of 5 GA double passes to Taste of New Zealand (Wed-Fri only), click here!