Galangal Syrup
Yield
- Yield
- 3000 ml
Prep ingredients
- 125 g Galangal
- 8.5 g Thai Basil
- 8.5 g Makrut Lime Leaves
- 50 g Lemongrass
- 150 g Oyster Sauce
- 300 g Fish Sauce
- 2700 g Simple Syrup
Instructions
Cook sous vide at 85°C for 2 hours. Strain and keep cold.
