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.

Chinese fondue with seafood

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Ingredients :

  • 2 squid
  • 300 g of prawns
  • 300 g of sea bass
  • 200 g of tenderloin of salmon
  • 200 g of rice vermicelli
  • 3 eggs
  • 1 Chinese cabbage
  • 1 bunch of chinese scallions
  • 3 L of water
  • 3 broth cubes of vegetable
  • ½ ginger
  • 2 teaspoon of salt

Garlic Sauce:

  • 1 clove garlic, minced
  • 10 g of chopped spring onions
  • 2 tablespoons of soy sauce
  • 2 tablespoons of peanut oil

Ginger Sauce:

  • 1 teaspoon of fresh ginger chopped
  • 10 cl rice vinegar

Preparation :

Cut the flesh of the squid into 3×3 cm and then make small incisions in brace. Shell the shrimp and remove the black vein by making a small cut on the back of the shrimp. Cut the sea bass and salmon into small pieces, put them in separate plates and reserved to refrigerator.

Soak noodles in warm water for 20 minutes then drain and set aside.

Cut the Chinese cabbage and spring onions into pieces about 5 cm. Break eggs into a bowl, and reserve.

In a bowl put the soy sauce, peanut oil, garlic and chives then mix and reserve.

In another bowl put rice vinegar and minced ginger and mix then set aside.

In a saucepan heat the water over high heat and add the vegetable stock cubes and then add the ginger, salt, spring onions and Chinese cabbage and bring to boil.

Transfer in a fondue pot over medium heat to keep the simmering stock and arrange around the fondue pot the plate of fish and seafood and sauces.

When there will be more fish and squid, add the noodles in the fondue pot and pour 1 minutes after the eggs mesh then stir and serve in individual bowls.

Tips : you can replace the bar with hake and squid with a slices cuttlefish.

Shuan yang rou – Mongolian fondue

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Ingredients :

  • 200 g of leg of lamb
  • 200 g of rump
  • 200 g of chicken breast
  • 200 g of prawns
  • 100 g of shell-Jacques
  • 100 g of Chinese noodles
  • 400g of fresh black mushrooms
  • 100 g of spinach
  • 200 g of tofu
  • 1 lettuce
  • 1 Chinese cabbage
  • 2 L of water
  • 2 cubes of chicken stock
  • 4 tablespoons of soy sauce
  • 1 teaspoon of rice vinegar
  • 1 teaspoon of sake
  • 1 teaspoon of fresh ginger
  • 1 teaspoon of sesame oil
  • 2 teaspoon of sesame seed
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper

sauce with egg:

    • 3 egg
    • 3 tablespoons of chicken broth
    • 2 teaspoons of vinegar
    • 2 teaspoons of sesame seeds

Spicy sauce:

    • 2 tablespoons of chili paste
    • 2 tablespoons of chicken broth
    • 2 teaspoons of ginger chopped
    • 2 clove garlic

Preparation :

Cut the meat into thin slices. Shell the shrimp and remove the black vein by making a small cut on the back of the shrimp. Wash and clean the Saint-Jacques retaining nuts and coral and reserved to refrigerator.

Cut leaves of lettuce and Chinese cabbage into pieces about 5 cm. Cut the mushrooms into thick slices and tofu into pieces and set aside.

Soak noodles in warm water for 20 minutes, then drain and set aside.

Heat water in a saucepan over high heat, add the bouillon cubes, soy sauce, rice vinegar, sake, ginger, sesame oil, sesame seeds, sugar, salt and pepper and bring to boil.

In a bowl break the eggs add the vinegar and sesame seeds mix well then add the broth and reserve.

In another bowl put the chili paste, ginger and garlic, mix well then add the broth and reserve.

Transfer the broth in a pot on medium heat to keep the simmering stock.

Place all the ingredients, meat, noodles, vegetables, seafood and sauces, around the fondue pot.

Serve.

Anecdotes : The Mongolian fondue called ” shuan yang rou” (shuan means simmer and yang rou means mutton) is a Chinese fondue. This is a fondue served in North China and very popular in Beijing. As its name suggests, it contains mostly sheep.
The Mongolian fondue, also called ” Mongolian pot ” is a Chinese dish imported from Mongolia, and then modified. It dates back a 1000 years and was renamed under the Qing, when he was very appreciated by the imperial court. The traditional Mongolian fondue uses a breed of sheep originated in Mongolia inside “Ujumgin” . Only parts (leg of lamb, thread) suitable for Mongolian pot.
And then the Chinese have added seafood to fondue and beef were used.

 

Pakoras de soja – donut soy

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Ingredients :

  • 150 g of soybeans
  • 1 small onion
  • 2 clove garlic
  • 2 teaspoons of ginger
  • few fresh coriander leaves
  • 1 tablespoon curry powder
  • 1 teaspoon of chili powder
  • 2 teaspoons of salt

Preparation :

Soak in a bowl for 3 h soybeans and drain, leaving a little water to facilitate mixing. Mix coarsely using an immersion blender until dough is not too fine.

Coarsely chopped garlic, cut the onion into small cubes and grated ginger and chopped cilantro.

Add to bowl with the soy bean paste, salt, curry, coriander, ginger, onion, garlic and pepper and mix.

Heat oil in a fryer. When the oil is hot dip the balls pakoras made ​​with a teaspoon and cook 5 minutes, turning occasionally.
When the pakoras its golden brown, drain on paper towels.

Serve as an appetizer served with a sauce of coriander or tamarind.

Tips : It is possible to make pakoras with eggplant, zucchini, potatoes and other vegetables.

Anecdotes : There is no Indian cuisine but the Indian cuisines, a wide variety. This is not usually in restaurants, but in families, which can discover the diversity of cuisines. Much of the population is vegetarian by choice, by tradition, or obligation. So we find a wide variety of vegetarian recipes using especially pulses (lentils, chickpeas, etc.) for their protein intake.

Tamarin sauce

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Ingredients :

  • 2 tablespoons of tamarin concentrate
  • 2 clove garlic
  • 1 teaspoon of fresh ginger
  • 1 ½ tablespoons of honey
  • 1 teaspoon of sugar
  • 1 tablespoon of soy sauce
  • 1 tablespoon of nuoc mam
  • ½ teaspoon of salt
  • 1 teaspoon of paprika
  • ¼ teaspoon of chili powder

Preparation :

Chopped finely the garlic and ginger and put the mixture into the blender or mortar.

Add tamarind, honey, sugar, soy sauce, fish sauce, salt, paprika and chili powder.

Then mix everything until the mixture is smooth.

Serve at room temperature with raw vegetables like carrots, peppers or cucumber and okra or turnips diced.

This sauce can be kept several weeks in the refrigerator in an airtight jar.

Pou ja – Thai Crab Stuffed

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Ingredients :

  • 4 medium sized crabs
  • 300 g of ground pork
  • 6 shelled shrimps
  • 100 g of soy vermicelli
  • 30 g of green onion
  • 30 g of coriander
  • 4 fragrant dried mushrooms
  • 1 tablespoon of chili paste
  • 1 tablespoon of cornstarch
  • 1 tablespoon of palm sugar
  • 2 tablespoons of in soy sauce
  • 3 tablespoons of nuoc mam sauce
  • 2 tablespoons of lime
  • 1 teaspoon of glutamate
  • 10 g of fresh ginger
  • 1 teaspoon of freshly ground black pepper
  • 2 egg
  • 1 egg yolk
  • 2 clove garlic

Preparation :

Cook the crabs in boiling water for 30 minutes then remove all the flesh, being careful not to break the shell and clean thoroughly.

Soak the soy noodles in a cold water for 15 minutes, drain and cut

Soak 15 minutes ​​the fragrant mushroom in cold water, drain well then chopped and book.

Chopped coarsely  shrimp and garlic, then chisel green onion and cilantro and set aside.

Cut the palm sugar into small pieces .

In a bowl put the crab meat, the ground pork, shrimp, green onion, cilantro, garlic, ginger, chili paste, the cornstarch, soy sauce, pepper, eggs and 2 tablespoons of nuoc mam sauce and mix everything for a homogeneous good farce.

In a bowl put 1 tablespoon of nuoc mam sauce, lemon juice, the palm sugar and stir until the sugar is well dissolved.

Stuff the shells by packing well to prevent the stuffing from falling during cooking.

Brush over the stuffing with a layer of egg yolk and bake in oven at 180 ° C for 20 minutes.

Serve hot with white rice and palm sugar sauce.

 

Tips : you can cook the stuffed crabs steamed so do not brush with egg yolk and bake for 40 minutes, and if it is with a deep fryer, crabs should be well covered by hot oil and cook 15 minutes over heat strong.

Chet glay hin – Chicken Curry

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Ingredients :

  • 3 teaspoons of garam masala
  • 1 fresh red chilli
  • 3 sheets Caloupilé or Kari
  • 2 cloves garlic
  • 2.5 cm of fresh ginger
  • 6 shallots
  • 3 tablespoons of peanut oil
  • ½ teaspoon of freshly ground black pepper
  • ½ teaspoon of cinnamon
  • 1 teaspoon of dried peppers, roasted and ground
  • ½ teaspoon of ground turmeric
  • 4 chicken legs
  • 50 cl of chicken broth
  • 2 lemons
  • fish sauce

Preparation :

In a bowl, sprinkle the chicken with turmeric, chili grind, cinnamon, pepper and salt.

Rub skin the chicken pieces with the spice mixture and let the chicken soak for 1 hour.

Heat oil in a pressure cooker and fry the chicken over a low heat until the skin browning and set aside.

Mix the shallots, garlic, ginger and fresh chilli in a blender or with a mortar and make a puree.

Put into the casserole and cook about 2 minutes to soften the paste and release the aromas.

Add Kari leaves and garam masala and cook another 2 minutes, return chicken to the casserole and add the chicken broth over high heat. Bring to a boil, then reduce heat to low, simmer over low heat for about 45 minutes until chicken is very tender and the sauce is reduced.

Check seasoning, adding a dash of lime juice and fish sauce.

Serve hot with plain rice.

Tips : This dish is served with rice, you can flavor it with coconut.

Anecdotes : The use of spices and garam masala, sweet Indian curry powder, illustrates the influence of cooking methods on Indian cuisine Burmese, although all Burmese curries do not follow this example.

Gin thoke – ginger salad

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Ingredients :

  • 1/2 cup of lentils and fried refreshed
  • 1/2 cup of lima beans and fried refreshed
  • 2 teaspoons of baking soda
  • 2 lemon juice
  • 5cm of fresh ginger, peeled and cut into julienne
  • 2 teaspoons of sesame seeds, toasted
  • 2 tablespoons of chopped salted peanuts and dry roasted, crushed
  • 1/2 Chinese cabbage chopped
  • 1/2 medium onion, thinly sliced ​​
  • 1/2 serrano chili, seeded and diced
  • 1 tablespoon of fish sauce
  • 1 tablespoon of peanut oil
  • Salt and pepper to taste

Preparation :

Soak overnight lima beans and lentils in two separate bowls filled with water with a teaspoon of baking soda in each bowl.
Place the julienned ginger and lemon juice in a jar and refrigerate for at least 12 hours.

The next day, drain and thoroughly dry lima beans and lentils.

Heat oil in a pan and fry the beans and lentils separately until golden brown. Drain and reserve. In a bowl, combine cabbage, onion, pepper, sesame seeds, peanuts, fish oil, peanut oil, pickled ginger, lemon juice, salt, pepper and 1/2 cup each lentils and lima beans then mix.

Taste and add the oil and sauce if necessary. Let stand for about 5-10 minutes and serve.

 

Moh hin gha – mohinga – fish soup

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Ingredients :

  • 500 g of fish fillets
  • 4 onions, chopped
  • 6 cloves of garlic
  • 2 teaspoons of fresh ginger, finely chopped
  • 1 teaspoon of ground turmeric
  • 1/2 teaspoon of chili powder
  • 2 spoons of sesame oil
  • 4 spoons of peanut oil
  • 2 fresh chilies, seeded and chopped
  • 4 cups of coconut milk
  • 1 banana heart or box bamboo shoots
  • 1 teaspoon of dried shrimp paste (ngapi)
  • 1 spoon of fish sauce
  • 3 spoons of chickpea flour
  • 2 cups of coconut cream
  • 2 spoons of lemon juice
  • salt
  • 500 g of egg noodles or rice
  • hard eggs
  • coarsely chopped cilantro

Preparation :
Wash the fish and poach 5 minutes then reserve the fish and the fish broth.

Mix the onions, garlic, ginger, turmeric and chili powder until  a puree.

Heat the sesame oil and peanut oil in large saucepan and cook the puree.
When the mixture begins to brown and tie, add the fish broth, coconut milk and banana heart (or bamboo shoots).

Bring to a boil and cook over low heat until the banana heart (bamboo shoots) are tender. Dissolve the shrimp paste in fish sauce, and add to mixture then add the chickpea flour and dissolved in a little coconut milk.

Stir constantly until the resumption of boiling. Simmer 5 minutes and add the fish.

Then add the coconut cream and lemon juice, stirring until the soup begins to simmer. Taste and adjust seasoning.

Cook the noodles in salted water until crisp. Drain and place in large bowl for serve alongside the soup.

Serve the Moh hin gha in a bowl and give the guests large bowls or soup plates.

It primarily serves the noodles and pour the soup over it. The Moh hin gha should be served hot. It is often accompanied by hard eggs and cilantro that guests will put at will.

Tips : You can use the European or Chinese noodles.

Anecdotes : Moh hin gha is the national dish of Burma.
Street vendors go from house to house and offer moh hin gha bowls.
It is often used when the meal has many guests.
There is no real fair or festival without dealers moh bin gha.
The rice vermicelli, a bay of rice flour.

Oyster sauce

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Ingredients :

  • 2 cups of oyster flesh
  • 3 cups of water
  • 1 cup of clam juice
  • 1 teaspoon of salt
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 3 slices ginger, minced
  • 1/4 cup of soy sauce
  • 1 teaspoon of sugar
  • 1 teaspoon of cornstarch
  • 3 teaspoons of water

Preparation :

In a saucepan, put the flesh of oyster, water and the clam juice and bring  to boil, simmer over low heat for 30 minutes.

Then add the other ingredients, salt, garlic, shallot, ginger, soy sauce, sugar and cornstarch and stir constantly.

If the mixture clings to the bottom add a little water, simmer for another 5-10 minutes until the liquid is viscous and dark brown.

Strain the sauce through a sieve, to keep the liquid.

Cool, then refrigerate.

The sauce will keep for several weeks in a jar airtight.

Tips : Normally an authentic oyster sauce is prepared by a caramelized oyster broth until it becomes viscous and dark brown. No other additions are necessary, not even sel.Son subtle flavor both sweet and savory flavor many dishes: meats, poultry, fish, seafood, vegetables, noodles and fried rice.

Anecdotes : The oyster sauce is often used in the Cantonese food, Thai and Khmer. In cambodian, it is called Preng Kchyang and in Chinese is haoyou.
The oyster sauce was created accidentally by a Cantonese, Lee Kum Kee. Having forgotten a dish of oysters on the fire, he realized that the broth which was to formed was transformed into a thick brownish sauce rich on flavored . He sold his new production, which quickly became popular. In 1888 he formed the “Lee Kum Kee Oyster Sauce House” to produce its creation in high quantité. At the twenty-first century, for produce the oyster sauce rapidly and for reduce the costs, the sauce is thickened with cornstarch, flavored with oyster extract concentrate (imported from China or Japan) and darkened by caramel.

 

Satay – sate – skewered meat

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Ingredients :

  • 1 kg of meat (beef, chicken or mutton)
  • 6 tablespoons of sugar
  • 1 1/2 cups of peanut
  • 1 stalk lemongrass
  • 1 teaspoon of cumin
  • 1 teaspoon of salt
  • 2 large onions
  • 5 cloves of garlic
  • 1 cteaspoon of turmeric
  • 2 chopped cilantro
  • 30 g of fresh ginger
  • 1/4 cup of vegetable oil
  • 1/4 cup of water

for the sauce:

  • 680 g of peanuts
  • 5 cloves of garlic
  • 2 stalks lemongrass
  • 1/2 cup of sesame seeds
  • 2 tablespoons of chopped red pepper
  • 1 tablespoon of shrimp paste, dry
  • 2 large onions
  • 85 g of tamarind paste
  • 1/2 cup of powdered sugar
  • 1 piece of ginger
  • 4 teaspoons of salt
  • 6 cups of milk coconut

Preparation :
Finely chop the garlic, onions, peanuts, lemongrass and ginger and reserve.

Cut meat into cubes and place in a bowl and finely chopped ingredients. Add salt, sugar, cumin, turmeric, coriander, water and mix.

Marinate for at least 4 hours, then put the meat on skewers, cook the skewers ona grill or oven.

For the sauce:
Chop the onions, garlic and ginger. Dry toast the seeds of peanuts in a pan,remove the skins and grind finely.

Saute shrimp paste over medium heat for a few minutes, add onion and garlic to skillet, cook the onions until they become white.

Add lemongrass, ginger, chilli, peanuts, sesame seeds, coconut milk, sugar, salt and tamarind paste and cook until the sauce thickens.

Serve skewers and sauce with vegetables or rice.

Tips : It is served with sliced ​​cucumber, cubes of compacted rice, raw onions and the famous satay sauce.

Anecdotes : Following colonization of Indonesia by the Netherlands, this dish is now extremely common in fast food establishments Dutch, the satay sauce is regularly used as an accompaniment to fried.

Butaniku no shôgayaki – grilled pork with ginger

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Ingredients :

  • 1.5 kg of pork loin, cut into very thin slices
  • 70 cl of sake
  • 70 cl of mirin
  • 20 cl of soy sauce
  • 2 teaspoon of ginger
  • ½ onion
  • flour

Preparation :

Cut onion into slices about 5 mm and then grate the ginger.

In a bowl put the ginger, soy sauce, sake and mirin and set aside.

Make the nicks on the slices and on the edge for prevent it from shrinking and wraps too when you’ll fry.

Sprinkle lightly the slices with flour and mix by hand, then bake in a hot wok, without oil.

When meat is almost cooked, add onions and cook 5 minutes, stirring often, then pour the sauce and mix.

Cook for 5 minutes so the meat take on a color a little caramelized.

Serve with white rice and a salad of Chinese cabbage.

Tips : you can replace the pork with beef and can also be eaten cold.

Anecdotes : Butaniku no shôgayaki is the second popular dish in Japan after the Tonkatsu.

Peking duck

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Ingredients :

  • duck or a can of 1.6 kg
  • 3 tablespoon of liquid honey
  • 4 tablespoon of dark soy sauce
  • 1 teaspoon of rice vinegar
  • 1 teaspoon of sugar
  • 1 teaspoon of 5 spice
  • 2 teaspoon of salt
  • 1 ginger

Preparation :

Heat 1 liter of water and bring to boil. Prick the duck everywhere with the tip of knife or fork and when the water is boiling plunge the duck for 3 minutes then remove and clean it well with paper towels to remove all fat, the skin is dry.

Remove the tail and neck of the duck.

Peel and chop the ginger and put it inside the duck and rub the cavity so we can smell the aroma.

In a bowl put the honey, soy sauce, sugar, rice vinegar, salt and the spices 5. Mix.

Brush over the duck using a pastry brush by putting the laque on the outside and inside and let stand 1 hour in refrigerator.

Brush over again with a layer of lacquer and then back in the fridge for 24 hours.

Keep the rest of laque for baste occasionally while cooking, if the skin is too dry and the duck is not yet cooked .

Preheat oven to 230 ° C and cook the duck for 15 minutes, then reduce to 170 ° C and bake for 1 hour.

Remove duck from oven and let stand 15 minutes before cutting.

Serve with white rice or cantonese, raw vegetables like the cucumber, carrots and radishes and the hoisin sauce.

Tips : For the rest of your duck you can eat rolled into a thin pancake with vegetables cut into julienne strips and hoisin sauce.

Anecdotes : Peking duck is a dish of traditional North China it is traditionally accompanied with vegetables and soy sauce elongated white vinegar and minced garlic or rice or white bun. It prepares this dish at events like Chinese New Year and weddings.
The duck was originally prepared in the Ming imperial court. At the time, the duck was roasted in a closed furnace. Having become the favorite dish of Emperor Qian Long (Chinese: 乾隆) and Empress Ci Xi, he was popular in the Qing. It remains to the present day a famous dish, typical of Chinese cuisine.