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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.


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.

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Last Modified: 11/27/11.