Galangal Ice Cream Recipes
GALANGAL ICE CREAM
Provided by William Grimes
Categories ice creams and sorbets, dessert
Time 1h
Yield About 3 cups
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 35 milligrams, Sugar 13 grams
GALANGAL CHICKEN BáNH Mì
The citrusy aromatics of galangal paired with cilantro and garlic transform an otherwise bland chicken breast into a delicious filling for this bánh mì. Galangal, ginger's zestier cousin, is widely available at Southeast Asian markets and is worth seeking out. The various components of this recipe, such as the pickles and dressing, may be made in advance. The chicken, too, may be marinated a few days ahead of time. When you're ready to eat, simply sear off the chicken and assemble the bánh mì.
Provided by Food Network Kitchen
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 23
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.
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