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.

Dahl Bat – traditional dish of rice and lentils

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Ingredients :

  • 3 cups of water
  • 1 cups of lentils
  • 1 cup of rice
  • 2 cups of water
  • 1 teaspoon of fresh ginger
  • 1 teaspoon of Spice
  • ½ teaspoon of allspice
  • 1 pinch of cardamom
  • ½  teaspoon of salt

Preparation :
Wash rice until water runs clear, drain and cook with 2 cups water in a rice-cooker.

Wash and rinse the lentils, then put them in a pan add water, ginger, 4 spices, salt,pepper, cardamom, bring to a boil and cook for 20 minutes over low heat until the lentils are tender.

Serve.

Anecdote : It consists of white rice (bhat) and a bowl of thick soup with lentils (dal). It is accompanied by a vegetable curry (tarkari) and sometimes a mixture of spicy ingredients (achards). The meat is inaccessible and non-traditional, it is generally vegetarian. The proteins present in the lenses, however, make a balanced meal. The Nepalese eat with the right hand, without a spoon or fork. It is often served at will and it is polite to be reused at least once, even if we have hungry anymore.

Curried Cauliflower and Potatoes

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Ingredients :

  • 1 medium cauliflower
  • 1 kg of potatoes
  • 2 tablespoon cooking oil
  • ¼ teaspoon seed cumin
  • ½ teaspoon Saffron Coffee
  • 1 bay leaf
  • ½ teaspoon ground ginger
  • 3 cloves garlic, crushed
  • 2 small green peppers
  • 1 cup peas
  • 1 teaspoon garam masala (or curry)
  • a little fresh coriander leaves

Preparation :
Separate the cauliflower into small florets. peel and cut the potatoes into french fries. in
a Wok or large skillet heat oil. Add cumin, bay leaf. Add the
potatoes and fry 10 minutes. Then put the cauliflower, saffron, salt. Bake 10 minutes.
Add ginger, garlic, pepper, peas, and garam masala. Cover and cook until potatoes are tender. Add the fresh coriander leaves.
Serve with rice and chapatis.

Astuces : you can decorate your plate with small hint of carrots or peppers.

Chirashi sushi – rice with fish, seafood and vegetables

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Ingredients :

  • 1 cup of sushi rice
  • 4 dried mushrooms
  • 1 tablespoon of Japanese soy sauce
  • 1 teaspoon of sugar
  • 100 g of crabmeat or cooked shrimp
  • 100 g of raw fish net
  • 2 eggs
  • 1 pinch of salt
  • oil
  • 50 g of bamboo shoots, thinly sliced ​​
  • 1 little box of cooked peas
  • 1 piece of lotus root canned minced
  • 1 tablespoon of kombu (kelp) salt and vinegar, minced
  • 1 tablespoon of takuan (radish with salt and vinegar), sliced ​​
  • few sprigs of beni shoga (pickled ginger) for garnish

Preparation :

Prepare the sushi rice to cool.

Soak mushrooms 20 minutes in hot water (keep water), then remove inediblestems and slice caps and cook 10 minutes in 1/2 cup of their soaking water, withsauce soya and sugar.

Crumble crab meat or shrimp cut into strips.
Make a thin omelette undercooked, and cut into thin strips.

Mix rice with all ingredients, using the most colorful for garnish and serve cold.

Astuces : It may be added to this rice salad all kinds of ingredients.

Bulgogi – spicy beef

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Ingredients :

  • 1 kg of rump steak or fillet of beef thinly sliced ​​
  • ¼  cup of soy sauce
  • ¼ cup  of water
  • 2 onions, finely chopped
  • 1 teaspoon of grated ginger
  • 1 teaspoon of sugar
  • ¼ teaspoon of pepper
  • 2 teaspoon of chili paste
  • 1 tablespoon of toasted sesame seeds

Preparation :

Slice steak into thin slices, then into a rectangle of 3×6 cm, and then prepare the marinade by mixing soy sauce, onions, water, ginger, sugar, pepper and pepper.

Cover and marinate meat at least 3 hours in refrigerator.

Just before serving, make leather quickly in a pan, then place in a dish and sprinklewith sesame seeds.

Serve with rice and sauce.

Tips : You can add 1 cup of rice wine in the marinade or the korean pear juice (nashi). You can also use pork instead of beef. You can also cook as in Korea, on a special fondue where the central part is used for cooking meat. There are many variation of this famous Korean dishes.

Arroz caldo – rice soup with chicken

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Ingredients :

  • 1 chicken of 1 kg
  • 2 tablespoons of oil
  • 10 cloves garlic, minced
  • 1 onion, chopped
  • 1 teaspoon of grated fresh ginger
  • 2 1/2 cups of rice
  • 4 cups of water
  • 3 tablespoons of nuoc mam sauce
  • 4 spring onions, chopped

Preparation :

Cut chicken into small pieces, break bones with a cleaver.

Heat oil in a frying pan and fry the garlic and reserve.

Fry ginger and onions until they are tender, add chicken pieces and sauté 5 minutes.

Add rice, cook a few minutes, add half the garlic in the pan, water and fish sauce, bring to boil. Cover and cook 20 minutes over low heat.
Serve in a bowl, sprinkle with fried garlic and serve.

Astuces : You can add hard eggs in the broth.

Sung choi boa

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Ingredients :

  • 400 g of ground beef
  • 1 iceberg lettuce
  • 2 green onions
  • 1 onion
  • 2 cloves garlic
  • 1 carrot
  • 1 ginger
  • 4 shiitake mushrooms fresh or dried
  • 100 g of soy bean
  • 50 g of coriander
  • 1 tablespoon of vegetable oil
  • 1 teaspoon of sesame oil
  • 4 tablespoons of oyster sauce
  • 2 tablespoons of rice wine of Shaoxing
  • 1 teaspoon of sugar

Preparation :

Remove with a knife by cutting a few leaves to the base of the lettuce.

Mince the garlic, chop the coriander, peel carrot and ginger and cut into julienne and the shiitake mushrooms also, slice the green onions and diced the onion.

When the wok is hot pour the oil, add garlic, ground beef, onion and shiitake then stir and cook 5 minutes.

Add the sugar, rice wine of Shaoxing and oyster sauce and mix, bring to a boil and cook for 5 minutes over high heat until the sauce reduces slightly.

Finally add the sesame oil, carrots, bean sprouts, green onion, stir and then sprinkled with chopped coriander and serve immediately on a lettuce leaf.

Anecdote : A story was spread around China that Qianlong Emperor (乾隆皇帝 Ching Dynasty) also commended this dish during one of his visits to Jiangnan. Well, it’s only a legend, yet many Chinese restaurants named this dish “Qianlong San Choi Bao” (乾隆生菜包) in their menus to attract more customers.