do not reheat | Galangal stir-fry sauce
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Sainsbury's Galangal and Lemon Grass Stir-Fry Sauce, 300g, stir-fry only, £1.49 , rating 1/5
Sainsbury's Galangal and Lemon Grass Stir-Fry Sauce, 300g, stir-fry only, £1.49 , rating 1/5
I've recently developed a severe, spasming, Pavlovian reaction to microwave pings. This, plus the success of experiments with "pans" and "grills", has made me decide that it's time to give the Sanyo the swerve and cook something proper. Move over Gordon Ramsay - I've got a sachet of authentic Thai flavours and a box of prawns.
Galangal is also known as Thai ginger but apparently tastes hotter and more peppery than everybody's favourite fibrous root. The compressed oily juice of galangal is said to induce hallucinations in sufficient quantities. Way to go Sainsbury's, I thought, as I squirted bright red sauce from its surgical-looking pouchlet over mangetout and prawns in a virgin wok. Perhaps tonight will be an Aldous Huxley night.
The result was an inedible ordeal of salted goopiness. Lemon grass? Galangal? This was a half pint of generic tomato base with a few trendy flavour notes trying to get a word in edgeways. The ingredients box swore, incredibly, that there was only 1.1g of salt in the whole thing. The prawns probably didn't help on the sodium front, but when it says "this sauce suits seafood" you have to wonder what Sainsbury's had in mind. Fish fingers? I threw the lot in the bin and I still have no idea what galangal is supposed to taste like.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments