Galangal Ice Cream Recipes

GALANGAL ICE CREAM

Steps:

• In a medium saucepan, combine the milk, heavy cream, sugar and galangal. Bring to a boil, and immediately remove from the heat. Allow the mixture to cool, then transfer to a covered container. Refrigerate at least eight hours, or overnight, to infuse the flavor of the galangal.
• Place the egg yolks in a medium bowl, whisk until blended, and set aside. Return the galangal mixture to a saucepan over medium-high heat, bring to a simmer and reduce heat to low. Slowly mix about a cup of the hot galangal mixture into the egg yolks. Add the yolk mixture to the saucepan. Cook over low heat, stirring slowly, until the custard has thickened enough to coat the back of the spoon. Remove from the heat.
• Strain the custard into a mixing bowl, and place in a container of ice water to cool. When the custard is chilled, freeze in an ice cream maker, according to the manufacturer's instructions.

GALANGAL CHICKEN BáNH Mì

Steps:

• For the chicken and marinade: Cut each chicken breast into 4 thin slices: Place a chicken breast on a cutting board and press your palm down on top of the breast to prevent it from moving. Position your knife parallel to the cutting board and slice the chicken horizontally in half. Using the same method, divide those breast halves in half again. Each slice should be 1/8 to 1/4 inch thick. Continue with the remaining breasts. Transfer the chicken to a mixing bowl.
• Combine the garlic, cilantro and galangal in a mortar (see Cook's Note). Grind the ingredients with a pestle until they turn into a smooth paste. Add the oil, fish sauce, coriander, sugar and pepper. Stir to incorporate the ingredients. Pour the marinade over the chicken and toss to coat. Cover the chicken and refrigerate for at least 1 hour and up to 2 days.
• For the pickles: Combine the sugar and salt with 1 1/2 cups hot water in a mixing bowl. Stir to dissolve the sugar and salt, then add the vinegar, carrot, daikon and onion. Toss to coat the vegetables in the brine, then place a plate on top of the vegetables to keep them submerged in the brine. If there are bits of carrots or daikon left uncovered, wait 10 minutes for them to soften and sink into the brine. The pickles are ready in 1 hour, but will improve the longer they sit in the brine.
• For the cilantro dressing: Combine the mayonnaise, Maggi Seasoning, white vinegar and cilantro in a bowl. Stir to incorporate the ingredients.
• To cook the chicken: Add a tiny amount of oil to coat a heavy-bottomed skillet set over medium high heat until shimmering but not smoking. Add a few slices of chicken, taking care not to overcrowd the skillet. Sear the chicken until the edges caramelize, about 1 1/2 minutes. Flip the chicken and sear until cooked through, another 1 to 1 1/2 minutes, depending on the thickness of the chicken. Transfer to a plate. Repeat with the remaining chicken.
• For the bánh mì: Split each baguette in half, then spread the dressing on the bottom half. Place a layer of cucumber on the dressing, then a layer of pickles. Add a few slices of seared chicken and top with a few sprigs of cilantro and slices of jalapeno before closing each bánh mì.