May 02, 2006
Found these amazing galanga (galingale) flowers in the freezer case of a small, but very tidy, Thai shop in Chinatown on that steep narrow street off Mott Street running into the park. It was Sunday, a lovely spring day, and Max and I went out for a walk, lunch, and a sit in the Chinatown park. Old men gathered under a tree with their finches in bamboo cages, covered in cloth, which they hung from the branches; there were eight such cagees hanging from that tree at one point. The park was recently renovated, with big boulders; it now has a kind of Chinese landscape feel. They sat on those rough stones talking to each other as their finches chirped.
Now, what to do with the galanga flowers. Seems they are to be thawed, thinly sliced, and added to a Thai-style vinaigrette for a glass noodle salad, rojak, and dishes of that kind.
Yam Woon Sen (Thai Glass Noodles Salad)
* 75g glass noodle (tang hoon) -- soaked and drained
* 100g chicken breast meat -- steam-cooked then shredded
* 100g prawns -- shelled and scalded
* 25g shallots -- sliced thinly
* 1 big onion -- sliced thinly
* 2 stalks coriander leaves -- chopped
* 2 tbsp pounded fresh chilli
* 1 galangal flower (bunga kantan) -- sliced thinly
* 2 tbsp lemon juice
* 1 tbsp fish sauce (Nam Pla)
* 1 tsp sugar
* Lettuce leaves
* Mint leaves
MIX cooked prawns and shredded chicken meat in a salad bowl. Add in the glass noodles and the rest of the ingredients. Toss well then dish onto a bed of lettuce leaves. Garnish with mint leaves.
Posted by BKG at May 2, 2006 10:30 PM
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