A long time ago, a friend turned up unannounced for a visit at our herb farm. He carried a gallon plastic pot holding a pretty green ginger-like plant, which he called “galangal”. A gift to his wife from her Indonesian relatives, the plant had arrived as a tiny slip of a thing several months before […]
This is an easy introduction to home-cooked Asian food. It is very flexible, has no rough edges and doesn’t elicit cries of “Whad’s this?” Most importantly, I have not yet found a person (including hot dog, hamburgers and fries eating teenagers) who does not love it.