Odd coincidence. I was just looking at a photo of fresh turmeric in a Thai cookbook, it looked like ginger, but the flesh was much oranger. It surprised me, only because I had no idea what it looked like. My thought would be to mince it and use it like turmeric.
I had tom yum for supper. Isn't that a great name? Thai soup, with all kinds of great stuff, like galanga (Thai ginger) and Kaffir lime, and coconut milk, and garlic, and lots of pepper (bird shit pepper, they call it, really), and cilantro. Next time I will make it with shrimp, that's tom yum goong. Like goon, only with the g on the end.
I would love to have some fresh turmeric. |
