Lao galangal shoot is a traditional Lao dipping sauce with a spicy flavor and the unique aroma of galangal. It is delicious when served with sticky rice, boiled vegetables, or fresh vegetables.
Ingredients:
- 10-15 young galangal shoots
- 3-5 fresh chilies (adjust according to your preferred level of spiciness)
- 2-3 shallots
- ½ teaspoon salt
- ½ teaspoon seasoning powder
- A little boiled water, if needed
- Chopped coriander or spring onions, for garnish
Cooking Instructions:
- Grill the young galangal shoots, shallots, and fresh chilies until they are cooked and fragrant.
- Remove the outer skin of the grilled galangal shoots and slice them thinly to make pounding easier.
- Pound the grilled galangal in a mortar until finely crushed. Add the grilled chilies and shallots, then pound everything together until well combined.
- Add the salt and seasoning powder. If the dip is too dry, add a little boiled water and pound again until it reaches the desired consistency.
- Add chopped coriander or spring onions. Serve with sticky rice, boiled vegetables, or fresh vegetables.
