I am trying to make some of the recipes that I learned in the intermediate Thai cooking class I took in spring, but there are still a few ingredients that I am trying to track down.
The hardest to find is Thai galanga:
"Imported frozen Thai galanga is readily available in Southeast Asian markets. Although some of its fresh punch is compromised by freezing, it still carries important gradations of flavors lacking in foreign-grown roots, making it my preferred choice for curry pastes with robust characters. Frozen Thai galanga is usually small and has a light reddish brown skin and usually costs much less than the fresh cream-colored roots. (from http://www.thaifoodandtravel.com/ingr...)"
I was told by Kasma (the instructor) that it could be gotten at Heng Fath in Richmond, but I am wondering if anyone has seen it anywhere else (since Richmond is farther that I care to go).
I also am looking for the elusive Holy Basil and for Cilantro roots (although for this I'm temped to just by a cilantro plant and use the roots). If anyone has seen these anywhere recently please let me know. I am planning on going on a food/ingredient quest to the East Bay tomorrow.
Updated 11 months ago | 12
Updated 1 year ago | 15
Updated 1 year ago | 4
Updated 2 years ago | 3
Updated 2 months ago | 12