Malaysian Recipe : Galangal Shoots with Sambal

The tender shoots of the galangal ginger makes a most aromatic stir-fry. Cut 30cm from the base of the shoot, and use only the tender heart after peeling away the fibrous outer layers. It’s a great way to make use of the shoots which are usually discarded.

Ingredients:

Sambal Belacan (ground):

• 4 red chillies
  
• 4 dried red chillies, soaked in hot water
  
• 4 shallots, peeled
  
• 2 cloves garlic, peeled
  
• 2 tbsp dried shrimps, soaked
  
• 10g dried shrimp paste (belacan), toasted

• 2-3 tbsp cooking oil
  
• 1 onion, halved and sliced
  
• 10g ginger, shredded finely
  
• 20g red chillies, sliced
  
• 3 tbsp sambal belacan
  
• 500g galangal (lengkuas) shoots, cut into 5cm lengths at a slant
  
• 2 tsp light soy sauce
  
• 1 tsp sugar
  
• 1/8 tsp salt or to taste

1. To prepare the spice paste, blend all the sambal ingredients in an electric blender or food processor, adding a little water to move the blades if necessary. Alternatively, pound the ingredients using a mortar and pestle. Set aside.
2. Heat the oil in a wok to stir fry the onion, ginger and chillies until aromatic. Add the sambal and fry until aromatic. Add the galangal shoots and stir fry for a minute. Season to taste with soy sauce, sugar and salt. Continue to fry until the shoots are cooked.