Tag Archives: Ginger

Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal.

Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean.

Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy.

Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Indian recipes, and is a quintessential ingredient of Chinese, Korean, Japanese and many South Asian cuisines for flavoring dishes such as seafood or goat meat and vegetarian cuisine.

-In Burma, ginger and a local sweetener made from palm tree juice (htan nyat) are boiled together and taken to prevent the flu.
-In China, ginger is included in several traditional preparations. A drink made with sliced ginger cooked in water with brown sugar or a cola is used as a folk medicine for the common cold. “Ginger eggs” (scrambled eggs with finely diced ginger root) is a common home remedy for coughing. The Chinese also make a kind of dried ginger candy that is fermented in plum juice and sugared, which is also commonly consumed to suppress coughing. Ginger has also been historically used to treat inflammation, which several scientific studies support, though one arthritis trial showed ginger to be no better than a placebo or ibuprofen for treatment of osteoarthritis.
-In India, ginger is applied as a paste to the temples to relieve headache, and consumed when suffering from the common cold. Ginger with lemon and black salt is also used for nausea.
-In Indonesia, ginger (jahe in Indonesian) is used as a herbal preparation to reduce fatigue, reducing “winds” in the blood, prevent and cure rheumatism and control poor dietary habits.
-In Nepal, ginger is called aduwa, and is widely grown and used throughout the country as a spice for vegetables, used medically to treat cold and also sometimes used to flavor tea.
-In the Philippines, ginger is known as luya and is used as a throat lozenge in traditional medicine to relieve sore throat. It is also brewed into a tea known as salabat.
-In Japan it is purported to aid blood circulation.[32] Scientific studies investigating these effects have been inconclusive.

Emadatse – stew chili and cheese

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Ingredients :

  • 12 chilis serrano or Thaï
  • 2 jalapeno chili
  • 3 tablespoons of ghee
  • 1 onion, chopped
  • 3 mushrooms diced
  • 4 cloves garlic, minced
  • 2 tomatoes, peeled and diced
  • 2 tablespoons of finely chopped ginger
  • 2 teaspoons of salt
  • 1 cup of feta or crumbled farmer cheese
  • 1 cup of fresh cilantro chopped

Preparation :

Cut the chilis lengthwise and remove seeds under running water. Coarsely chop all the chilis and reserve.

Cook onion, mushrooms and garlic over medium heat for about 5 minutes until onion is translucent. Add the chilis, tomatoes, ginger and salt, mix well and cook for about 7-10 minutes, until chilis are slightly scorched, then add cheese and cook, stirring constantly until melted.

Garnish with cilantro and serve warm or lukewarm with rice.

Anecdotes : The Emedaste is the national dish of Bhutan, there are many variety. Here, the chilis is used as a vegetable not a spice.

Moorgi kosha – Chicken Curry Bengal

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Ingredients :

  • 3 tablespoons of vegetable oil
  • 1 red onion minced
  • Salt
  • 1 bay leaf
  • 3 tablespoons of water
  • 1 tablespoon of turmeric
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of ground paprika
  • 2 tablespoons of ground ginger
  • 2 large cloves garlic minced
  • 1 kg of chicken breast, diced
  • 1 tomato, thinly sliced ​​
  • 1 teaspoon of sugar
  • 3 pods cardamoms coarsely ground
  • 3 cloves
  • 1 stick cinnamon
  • 1 tablespoon of ghee
  • 1 tablespoon of ground coriander
  • 1 large bunch fresh coriander, finely chopped

Preparation :

Heat oil in a wok or skillet over high heat. Add 1/3 of the onion and cook until browned, add salt. Remove from heat and let rest on paper towels and set aside.

Add bay leaf and remaining onion in a saucepan, add salt and cook until onion is golden and crisp. Add turmeric, chilli powder, paprika, ginger, garlic and water, mix well and simmer.

Add chicken pieces and tomato slices, salt and add sugar, stir. Add cardamom, cloves, cinnamon, ghee and 1 tablespoon of water. cover and simmer over low heat for 30-35 minutes until there was no more water.

Remove the cover. If water remains in the pan, increase heat to medium. Add the ground coriander and cook until all liquid has evaporated, you can keep a little broth for the sauce if you like.

Transfer to a serving dish and garnish with chopped cilantro and onion rings previously set aside.

Serve with naan or basmati rice.

Apple chutney – apple jam

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Ingredients :

  • 500 g of apples
  • 300 g of young carrots
  • 1 onion
  • 80 g of dry grapes
  • 80 g of grated horseradish
  • 200 g of brown sugar
  • 2 teaspoon of salt
  • 1 teaspoon of ground ginger
  • 1 teaspoon of curry powder
  • 1 teaspoon of cumin seeds
  • 1 chili

Preparation :

Peel, core and cut apples into cubes. Peel and chop the onion, chili and carrot.
Put these three ingredients in a stainless steel pan, then add the horseradish, dry grapes, salt, brown sugar, ginger, salt, cumin and curry, then boil, stirring well.

Then simmer gently over low heat for 40 minutes.
When the mixture is very thick, spread in pots that you close on.

You can keep in the refrigerator for 2 months, if not sterilized or freeze.

The chutney accompanies the pies , meat, poultry and cold ham.

Tips : There are different kinds of chutneys: coconut, tomato, cilantro, mint, tamarind, mango, lime. The chutney is generally very spicy.

Samgyetang – chicken with ginseng

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Ingredients :

  • 1 chicken
  • 2 cups of sticky rice
  • 4 cups of water
  • 1 fresh ginseng root
  • 2 cloves garlic
  • 1 whole ginger
  • salt
  • pepper
  • 20 jujubes

Preparation :

Drain the chicken and wash it properly.
Wash the glutinous rice until water runs clear and soak.
Wash and pit the jujubes. Peel the garlic and keep the whole.

Put the glutinous rice, garlic, jujubes and ginseng inside the chicken then
sew the body of the chicken with a twine so that the farce will not go out.
Tie the legs together and then to the body.

Pour four cups water in large saucepan, add salt and pepper then add chicken and minced ginger.

Boil for 40 minutes until cooked through.
Remove the twine and serve the chicken with the farce and broth into a large bowl.

Tips : According to the recipe, you can also add other herbs such as the gugija, Codonopsis pilosula (dangsam), and Angelique of China (danggwi).

Anecdotes : The Samgyetang is a dish best served the summer and especially during the three hottest days. This Korean recipe, which base is chicken is known to be invigorating and healthful. Ginseng is highly respected for his virtues.

Kimchi – fermented cabbage

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Ingredients :

  • 1 large Chinese cabbage
  • 3 cloves garlic, minced
  • 6 spring onions chopped
  • 2 teaspoons finely grated fresh ginger
  • 1 or 2 teaspoon of nuoc mam
  • 3 chilis chopped
  • 1 tablespoon of sugar
  • salt

Preparation :

Remove the cabbage leaves and slice them on lengthwise and put it in a bowl.
Sprinkle with coarse salt and stir, then let sit and drain for a night, the next day, rinse the sliced ​​cabbage with water and drain.

For make the spice paste :

Put in a blender, the ginger, red chilis, the garlic, onions, the sugar and fish sauce, mix everything until a red paste.

Spread this paste on the cabbage leaves, place the pieces of cabbage in an airtight container.
Wait 4-5 days for the kimchi ferments and is ready and can be kept for three weeks in the fridge.

Tips: There are different kinds of Kimchi and with various sauces.

Anecdotes : Kimchi is the Korean national dish served at every meal. The Kimchi is the fermented spicy cabbage, and is often accompaniment of main course. It smells very strong, but let’s say like French cheese, more it smells more good it is.  Many koreans you will count the kimchi beneficial virtues.

Reshmi Kabab – skewered chicken

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Ingredients :

  • 1 kg of chicken cutlets
  • 2 large onions
  • 10 g of ginger
  • 3 large garlic cloves
  • 1 bunch cilantro
  • 1 teaspoon cumin powder
  • 3 grinds of white pepper
  • 2 teaspoons Garam Masala
  • 2 eggs
  • Salt

For decoration:

  • 2 lemons
  • 1 onion

Preparation :

Chop the chicken cutlets and reserve.
Mix the remaining ingredients except eggs and salt, taking care to peel the garlic, onions and ginger, then put in a bowl.

Add the chicken cutlets, beaten eggs and mix, to salt, mix again and form small sausages or dumplings using two tablespoons or with your hands.

Skewer the dumplings or the sausages, and grill or bake in a hot pan with a little oil.

Serve with onion rings and quartered lemons.

Tils : You can serve with mint or coriander or chutney and warm naan.

spicy sauce

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Ingredients :

  • 1/2 cup of chili powder or 3 fresh red chillis
  • 3 cups of sugar
  • 740 ml of white vinegar
  • 375 g of dry grapes
  • 8 cloves garlic crushed
  • 3 teaspoons of salt
  • 1 1/2 teaspoon of grated ginger

Preparation :

Remove seeds and chop the chillis.
Place all ingredients in a saucepan and bring to boil.
Let simmer until dry grapes are tender.
Let cool and cutting all in a blender. Place in an airtight jar or serve it.

Tips: For a less strong sauce, add some tomato sauce.

San pai – Ginger Chicken

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Ingredients :

  • 4 chicken legs
  • 1 fresh ginger
  • 1 clove garlic
  • 1 bunch fresh basil
  • 4 tablespoons of soy sauce
  • 10 cl of water
  • 2 tablespoons of olive oil
  • salt, pepper
  • 2 tablespoons of flour
  • 2 teaspoons of sugar

Preparation :

Peel the ginger and cut into thin slice (about 1 ramekin), peel the garlic but don’t cut them.

Pass the chicken in flour and cook over low heat in a pressure cooker with olive oil, the ginger and garlic. Salt and pepper.

When everything is golden brown add water, soy sauce and sugar and cookover low heat for 20 minutes, if the sauce is too thick adjust with a little more water.

Top with basil leaves and mix the leaves with the chicken.

Serve with rice.

Tips : In Taiwan, this dish is served with steamed rice. This dish is very popular in China or the chicken can be replace by the pork, squid or cuttlefish.

Chicken kurma

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Ingredients :

  • 600 g of chicken
  • 1 cup of coconut cream
  • 50 cl of coconut milk
  • 125 ml of oil
  • 3 of cardamom pods
  • 2 of star anise
  • 1 of cinnamon stick
  • 2 red chili
  • 3 cloves
  • 3 cm of ginger
  • 4 cloves garlic
  • 5 tablespoon of Kurma powder
  • 6 shallots
  • 1 cup of water

Preparation :

Mix finely chopped 1 clove garlic and 3 shallots, place in bowl and add thekurma and 1 tablespoon of water : it must make a paste.

Finely chop the shallots and remaining garlic cloves.
Mince the ginger and chillies into rings.
Cut chicken into cubes.

Heat oil in a pan and fry the shallots, minced garlic and spices until the flavors emerge.

Add the paste and fry until the oil separates, then add the chicken and remaining water and cook until chicken is tender.

Add coconut cream, coconut milk and chilli and let simmer 30 minutes over low heat until the sauce thickens.

Serve with rice.

Tips : If you don’t have the kurma powder take : 60 g of coriander, 10 g of aniseed, 10 g of black pepper, 10 g of cumin , 2 g  of cinnamon, 2 g of cardamom, 2 g of cloves, 10 g of saffron or turmeric , 2 g of red chili, 1 g of star anise, 1 g nutmeg and almonds then grind and mix them.

Chicken on spicy Bhutanese red rice

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Ingredients :

  • 1 cup of whole wheat red rice
  • 450 g of boneless chicken breasts without skin
  • 2 tablespoon of cornstarch
  • 2 tablespoon of sesame oil
  • 1 red onion, cut into quarters
  • 2 cloves garlic, minced
  • 3 tablespoons of grated ginger
  • 3 red chillis chopped
  • 2 tablespoons of soy sauce
  • 1 tomato cut into slices

Preparation :

Cook the whole grain red rice in water.
Cut chicken into cubes and put in the corn starch in order to cover the entire surface.
Heat 1 tablespoon of sesame oil over medium heat in a wok and brown the chicken until slightly crispy and set aside.

Add another tablespoon of sesame oil and let fry the onion, garlic, minced ginger and chopped chilis. Add chicken, tomato wedges and the soy sauce. Cook, stirring constantly.

Serve with red rice.

Tips: Here is a classic dish of Bhutan in eastern of Himalayas, for a meal less spicy, remove seeds and reduce the number of chilis.

Pho – beef soup and rice noodles

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Ingredients :

  • 3 kg of Ribs
  • 500 g stewing beef or rump steak or other piece of tender beef
  • 4 onions
  • 1 piece fresh ginger, minced
  • 1 cinnamon stick
  • 1 teaspoon black peppercorns
  • salt
  • 500 g of fresh rice noodles or 250 g of dried noodles
  • 500 g of fresh bean sprouts
  • 6 spring onions
  • 4 tomatoes
  • nuoc mam sauce
  • lemon juice
  • 2 green or red chilis
  • chopped coriander leaves

Preparation :

Put the dish of ribs and beef pot roast in a pressure cooker filled with cold water,
add 2 chopped onions, ginger, cinnamon, peppercorns and salt. Cover and let simmer for 6 hours on low heat.

Cook noodles in another pot, they should remain fairly firm.

Put the bean sprouts in a colander and pour over boiling water, remove and let cool, then remove all the blackened tails.

Mince the spring onions, cut tomatoes into thin slices, peel and cut the remaining 2 onions into thin slices. Cut the beef into thin slices.

To serve : Put a certain amount of noodles, bean sprouts, a few slices of beef, sliced ​​tomatoes and onions in each bowl and pour the broth.

The guests add themselves the nuoc mam sauce, lemon juice, chillies and coriander.

Tips : Serve immediately to table, taking the warm broth and adding the various ingredients in each bowl.

Anecdote : This is the national dish of Vietnam! It is rather like the Moh Hin Gha of Burma.

kukul mas curry – curry chicken

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Ingredients :

  • 1,5 kg of chicken
  • 3 tablespoons of ghee or oil
  • 1/4 teaspoon of fenugreek seeds (optional)
  • 10 curry leaves
  • 2 large onions finely chopped
  • 4-5 cloves garlic minced
  • 2 teaspoons of grated fresh ginger
  • 1 teaspoon of turmeric powder
  • 1 tablespoon of ground coriander
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of ground fennel seeds
  • 2 teaspoons of paprika
  • 2 teaspoons of salt
  • 2 tablespoons of vinegar
  • 2 peeled and crushed tomatoes
  • 6 capsules of cardamom crushed
  • 1 cinnamon stick
  • 1 stalk lemongrass or 2 pieces of lemon zest
  • 1 cup of coconut cream

Preparation :
Cut chicken, separate the white of the wings and the drumsticks of the thighs. Leave whole the wings and drumsticks.

Heat ghee in a pan, fry fenugreek and curry leaves until they start to brown, add onions, garlic, ginger, turmeric, chilli, coriander, cumin, fennel, paprika, saltand vinegar and mix well.

Add chicken pieces and stir over medium heat so they are well coated with spices. Add tomatoes, cardamom, cinnamon and lemon grass and
cover and let simmer over low heat for 50 minutes.
Add the coconut milk, a little lemon juice.

Serve with rice and side dishes.

Tips : This is the paprika who gives red color to the curry. In Sri Lanka, we reach the same result with thirty red chili.