Chef’s Tip: February 2015

Chef’s Tip: February 2015

Galangal is found in Thai, Indonesian, and Malaysian cooking. It’s a rhizome – an underground creeping stem of a plant that sends out shoots to create new plants. Ginger is also a rhizome, and at first glance you might mistake fresh galangal for fresh ginger, although they are related, they aren’t the same thing.

In your chef’s tip card, we invited you to visit our website for a recipe for Zesty Turkey Burgers. Here it is:

Quick & Easy Pozole

  • 1 small onion, chopped
  • 1 lb. ground turkey thigh
  • 1 tbsp. galangal paste
  • 1 small bunch of fresh cilantro, chopped
  • 1 fresh jalapeno, finely chopped
  • Zest & juice 1 lime
  • 4 tbsp. prepared peanut sauce
  • 2 large carrots, grated
  • ¼ of a small green cabbage, sliced
  • 1 small red onion, sliced
  • 1½ tbsp. olive oil
  • Salt & pepper to taste
  • 1 garlic clove, finely chopped
  • 4 fresh ciabatta buns, halved, sliced & toasted

Preheat your BBQ to medium-high/400 degrees. Heat ½ tbsp. of the oil in a pan & sauté the onion for 5 minutes, adding the garlic for the last minute. Spoon into a bowl with the turkey, half the cilantro, the galangal paste, half the chopped chili, salt & pepper and lime zest. Mix to combine & then shape into 4 patties.

Brush burgers with ½ tbsp. of oil, then BBQ for 4-6 minutes on each side, until cooked through. Spoon the peanut sauce onto the toasted ciabatta halves and top with the burgers.

To make the slaw, in a bowl, mix the carrot, cabbage, red onion and remaining jalapeno & cilantro, then pour over the lime juice, stir to combine. Serve on top of the burger, inside the bun.

Cooking with Galangal - February 2015 Chef's Tip • The Missing Ingredient