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.

Jakah Sach ko – skewered beef

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Ingredients :

  • 400 g of meat beef
  • 1 stalk of lemongrass
  • 3 clove garlic
  • 1/2 ginger
  • 5 tablespoons of oyster sauce
  • 1 teaspoon of salt
  • 4 tablespoons of nuoc mam sauce
  • 5 tablespoons of sugar
  • 5 tablespoons of soy sauce
  • wooden skewers

Preparation :

Cut meat into thin slices and reserve. Chop the garlic, ginger and lemongrass and put in a blender and mix until obtaining a very smooth puree.

Put in a bowl the sugar, soy sauce, salt, sauce, fish sauce, oyster sauce, puree and lemongrass and stir the meat, cover with a cellophane and marinate for 1 hour in the fridge.

Skewer the meat and then cook on the barbecue or the grill for 10 minutes per side.

Serve with rice.

Tips : The Jakah Sach ko be eaten natur or with a salad of mango, papaya, or carrot or white rice or sandwich.

Anecdotes : Cambodia are bought Jakah Sach ko in small shops or street vendor and are eaten with friends or family.

Chicken rice

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Ingredients :

  • 1 chicken
  • 1 tablespoon of Chinese rice wine
  • 2 tablespoon of soy sauce
  • 3 fresh ginger
  • 12 clove garlic
  • 5 chopped shallots
  • 1 teaspoonb of sesame oil
  • ½ teaspoon of salt
  • 3 cups of long grain rice
  • 2 tablespoon of cooking oil
  • 2 Liter of water
  • 2 pandan leaves
  • 10 red chillies, seeded
  • combawa juice
  • salt

Preparation :

Fill a pressure cooker with 2 liter of water and bring to boil. Rub inside of chicken with 1 tablespoon rice wine and soy sauce. Coarsely chop 3 slices of ginger, 3 cloves garlic and 1 shallot and then mix in a blender or in a mortar.

Placing the mixture within the chicken.

When the water boils, put the chicken in water for 1 hour over low heat, not boil water so the chicken be very tender and juicy.

At the end , remove the chicken and rub with 1 tsp. tablespoons of soy sauce, sesame oil and salt, then cut the chicken into small pieces and reserve the bones and carcass.

For the chicken broth, add the chicken bones and the carcass, 3 slices of ginger and 2 minced shallots in the water which the chicken is cooked and boil for 1 to 2 hours until the broth have a strong taste of chicken.

Discard the bones and the chicken carcass and strain the broth through in a sieve or a chinois.

For rice, wash rice until water runs clear and drain well and set aside.

In a wok, put a little oil, then saute 1/2 grated ginger and 2 cloves of garlic. Add rice and salt and fry quickly for about 1-2 minutes.

Transfer rice in a pressure cooker, add 1 liter of chicken broth and pandan leaves. Follow the normal instructions for cooking rice.

For the chilli sauce, coarsely chop 10 chillies, 1 garlic cloves and 1/2 ginger, then chop in a mortar or blender, add 2 tablespoons of chicken broth, 2 tablespoons of juice of combawa and salt.

Will keep in a covered container in the refrigerator for a few days, but is best served chilled.

For the ginger sauce, coarsely chop 1 ginger and 6 cloves garlic, then chop in a blender or mortar, add 2 tablespoons of chicken broth, 2 tablespoons of juice of combawa and salt.

For chicken soup, strain the remaining broth into bowls and serve.

Finely chop 2 shallots and sprinkle in the bowls.

Serve hot.

Tips : You can cook some cabbage leaves in the rest of chicken broth before serving the soup.

Anecdotes : Chicken Rice is a dish of Chinese origin, and is often associated with Hainan and the Malaysian cooking, but it is also commonly sold in neighboring like Thailand and Singapore. It is based on the dish called Wenchang Hainan.
In malaysia the chicken rice is served with rice balls rather than a bowl of rice.
In Singapore this dish is considered the national dish of Singapore, it is also serve in the airline for international flights.
In thailand the chicken rice is a common dish, it is called Khao man kai which literally means chicken rice oiled. Khao man kai is served with cucumbers, black pudding and fresh coriandre. The sauce that accompanies this dish is done with the tauchu also known as soybean paste yellow.

 

Fish head curry

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Ingredients :

  • 1 whole fish head halved (red snapper, grouper, monkfish, salmon …)
  • 500 g of fish fillets
  • 5 tablespoons of curry paste
  • 2cm fresh ginger, thinly sliced ​​
  • 3 cloves garlic, thinly sliced ​​
  • 3 onions, thinly sliced ​​
  • 300 g of young okra (lady finger)
  • 3 quartered tomatoes
  • 6 red chillies, halved in length
  • 6 green chilies, halved in length
  • 3 sprigs curry leaves
  • 1/2 teaspoon of salt
  • 1 tablespoon of sugar
  • 1 tablespoon of tamarind mixed with ½ cup water
  • 1 cup of coconut milk
  • 5 tablespoon of sunflower oil
  • 250 g of coriander powder
  • 60 g of ground cumin
  • 150 g of chili powder
  • 30 g of rosemary powder
  • 20 g of black pepper powder
  • 10 g of fenugreek powder

Preparation :

Wash the fish head and fish fillets and dry with paper towels.
Cook the steamed fish and set aside.

Heat oil in a wok and add ginger, saute on high heat for 2 to 3 minutes, add garlic and saute until the mixture is fragrant.

Add the curry paste and saute a few minutes. Add the shallots, add half the coconut milk and bring to a boil before adding the reste of coconut milk and tamarind juice.

Add okra, tomatoes, red chilli, green chilli, curry leaves, salt and sugar.

Finish preparation by adding the fish and leave to simmer 10 minutes.

Serve with rice.

Anecdotes : This dish from southern India, at first glance unprepossessing. Imagine a fish head (usually the red mullet, grouper rarely or monkfish) bathed in a spicy curry sauce.

Bobor sach moan – chicken soup

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Ingredients :

  • 2 cup of rice
  • 1 chicken
  • 2  onion
  • 2 cube of chicken broth
  • 1 tablespoon of coriander seeds
  • 1 tablespoon of whole peppercorns
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of fried garlic
  • 3 cloves of garlic
  • 2 L of Water
  • 50 g of thaï coriander
  • 1 green onion
  • 1/2 ginger

Preparation :

In a saucepan put 2 liters of water then add onion, crushed garlic, chicken, ginger, chicken broth cubes, sugar, salt, coriander seeds and pepper. Add more water if necessary to cover the chicken.

Cook for about 50 minutes over high heat and remove chicken. To check if the chicken is cooked prick with a fork and if the blood does not flow it is cooked, if not cook a little longer if you are unsure.

Wash the rice until the water runs clear and reserved.

Remove chicken and let cool, add the rice in the broth then heat over medium heat and simmer until rice is cooked.

When the chicken has cooled, remove meat, crumble into pieces with your hands, then put them back in broth. Simmer 10 minutes over high heat.

Serve in a bowl, season with chopped coriander, green onion and fried garlic and then served hot.

Tips : You can add dried shrimp or salted soy beans or chili paste if you like spicy food.

Anecdotes : The Cambodian Bobor is a dish best served on breakfast or at lunch depending on your preferences.

Mok Pa – coco fish in a foil parcel

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Ingredients :

  • 1 kg of perch fillet ( avoid cod, salmon too fat)
  • 5 banana leaves
  • 5 lemon leaves (Makrut Bay)
  • 2 stalks lemongrass
  • 1/4 green pepper
  • 1/4 red pepper
  • 1L coconut milk
  • salt, pepper
  • 4 tablespoon of sauce nuoc mam
  • 2 tablespoons of rice flour
  • 4 egg yolks
  • 10 stems of spring onions
  • 7 sprigs of dill
  • 4 shallots
  • 1 cup of thai basil leaves
  • 1 yellow onion
  • 1/2 cup of cilantro leaves
  • Juice of lime
  • 5 cm of galangal
  • 5 cm of ginger

Preparation :

Cut the fish into cubes (removes the fishbones), brush over with lime juice, salt and pepper.

Peel the ginger and galangal and chop finely and put in a bowl, then add dill, cilantro, Thai basil, lemongrass, spring onions, yellow onion and coarsely chopped all.

Then add the rice flour, coconut milk, egg yolks and mix well, then add the fish, and the nuoc mam. Stir well and let stand the garnish 15 minutes .

Meanwhile, make half a box with banana leaves and make to hold the folding with the pieces of toothpick planted at strategic locations or to tie up.

Fill each foil parcel, and put on a piece of green pepper and red pepper in cross. Cook steamed or baked, 15 minutes.

Just before serving add a little thai basil finely chopped and dill.

Serve with khao niao (sticky rice).

Anecdotes: The Mok who is the most popular is Mok Pa (papillote fish), it is extremely fragrant with the many herbs and spices.

San bei ji – three cup of chicken

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Ingredients :

  • 400 g of chicken
  • a piece of fresh ginger 2 cm
  • 2 onions
  • 1 tablespoon of sugar
  • 4 tablespoons of soy sauce
  • 4 tablespoons of rice wine
  • 4 tablespoons of sesame oil
  • few basil leaves
  • 1 chile

Preparation :

Peel the ginger and cut into julienne. Cut finely onions. Cut chicken into medium pieces.

In a bowl mix, the ginger, wine, soy sauce, sugar, sesame oil and set aside.

Heat skillet with 1 tablespoon of oil, saute the chicken pieces over high heat for 1 minute, add sauce and reduce heat to medium. Cover and cook for 15 minutes.

When the liquid has evaporated add the onions, basil leaves and half the chilli cut into small pieces and seeded then mix.

Place a basil leaves for decoration and the rest of chili.
Serve with rice.

Tips : You can replace the chicken with pork or frog legs.

Anecdotes : San bei ji is a popular recipe in Chinese cuisine. The dish is from Jiangxi province in southern China, and is a specialty of Ningdu. However, it has become particularly popular in Taiwan, so it is said: “A restaurant who can not do San beiji is not a real restaurant in Taiwan. Its name literally translates as “three cup of chicken”, referring to the sauce used for this.

Nasi lemak – coconut rice and anchovies

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Ingredients :

  • 500 g of rice
  • 5 tablespoons of oil
  • 50 cl of coconut milk
  • 3 leaves of Pandanus
  • 3 shallots
  • 1 sliced ​​ginger
  • 1 clove garlic
  • 40 g of anchovy
  • 4 teaspoons of chili paste
  • 1 cucumber
  • 20 g of roasted salted peanuts
  • 4 eggs
  • 2 onions
  • 1 teaspoon of belacan or shrimp paste
  • 3 teaspoons of tamarind

Preparation :

Rinse rice until water runs clear and reserved.
Cut the pandan leaves into large pieces. Peel and cut into pieces half the ginger and chop the shallots.

In a saucepan pour the coconut milk and rice and stir, add the ginger, shallots and pandanus, and cook over low heat and simmer 20 minutes until the water evaporation.

Peel onions and cut them into cubes, then peel the garlic. Chop the onions, garlic and remaining ginger in a blender or mortar. Add chili paste, shrimp paste and tamarind to mixture.

Heat a lightly oiled skillet and brown the anchovies, add the batter into the pan and cook for 20 minutes over low heat to create a very spicy sauce called ‘sambal’.

Cut the cucumber into cubes and cook hard-boiled eggs and cut them in half.
Serve with rice and the cucumber slices, sambal, and also a handful of peanuts.

Astuces : you can also add lemon grass and accompanied by a chicken leg.

Anecdotes: The nasi lemak is eaten both at lunch and dinner. It is served either on a plate or wrapped in a banana leaf to which we give a pyramidal form.

beef rendang

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Ingredients :

  • 1 teaspoon of salt
  • 1 teaspoon of turmeric
  • 1/2 teaspoon of chili powder
  • 6 cloves garlic, minced
  • 5 cm of ginger, peeled and grated
  • 5 cm of fresh galangal, peeled and grated
  • 1 teaspoon of black peppercorns coarsely crushed
  • 4 cardamom pods, crushed
  • 4 red chillies, seeded and chopped
  • 1 stalk lemongrass, finely chopped (just the bulb)
  • 3 large onions, finely chopped
  • 2 tablespoons of tamarind water
  • 3 tablespoon of cooking oil
  • 1 kg of braising beef
  • 80 cl of coconut milk (2 cans)
  • 20 cl of beef broth
  • 1 tablespoon of brown sugar
  • 4 kaffir lime leaves (bergamot) sliced ​​
  • 3 anise star
  • 1 large cinnamon stick

Preparation :

Cook beef in water with the peppercorns, onion and salt. A boil, reduce heat and remove gray scum that forms .
When there is no more foam, let cook covered for 2 hours. Once cooked, cut the beef into cubes and reserve. Strain the stock with a sieve.

Coarsely grind the salt, turmeric, chili powder, garlic, ginger, galangal, peppercorns, cardamom and chili in a blender. You can also use a mortar or pestle. Add the lemongrass and onions, then blend again until dough is dry. Stir in the tamarind water and mix again. The dough should be homogeneous.

Heat oil in a stewpan and pour  the spice paste, fry for 2 to 3 minutes stirring constantly.
Then add the beef with all remaining ingredients and bring slowly to a boil stirring constantly.

Reduce heat, let simmer half covered for 2 hours over very low heat, stirring occasionally. The sauce should reduce and thicken. The taste of all spices should blend harmoniously.

Serve with rice.

Tips : Can be added to the end of the cooking potatoes or small red beans.

Anecdotes : The rendang is a dish originating in  Minangkabau in Indonesia and is now consumed throughout the country, but also in Malaysia and Brunei.

Kewa Phagsha – spicy pork with potatoes

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Ingredients :

  • 350 g of pork into pieces
  • 2 potatoes
  • 3 green chilies
  • 1/2 onion
  • 1/2 teaspoon of chili powder
  • 3 cloves garlic, crushed
  • 1 piece of ginger finely chopped
  • 1/2 tablespoon of cooking oil
  • 50 g of chopped cilandro
  • 40 cl of water

Preparation :

Put 40 ounces of water in a saucepan, add the pork and a little salt and boil for about 20 minutes, the pork should be cooked thoroughly.

Cut the potatoes into 6 or 8 pieces, then cut the chilies into 2 in lengthwise.

Add the chilli, potato, onion, and 1/2 teaspoon of oil and simmer until potato is cooked.
Stir in garlic, ginger, and chili powder and cilantro. Salt and pepper.

Serve.

Tips : Adapt the chili to your taste, In Bouthan it is used as a vegetable.

Phaksha Pa – Pork with Vegetables

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Ingredients :

  • 1 medium onion
  • fresh ginger
  • 1 medium daikon or radish
  • 40 g of butter
  • 1 boneless pork shoulder, cut into 6
  • 1/2 cup of water
  • 2 tablespoons of chili powder
  • 2 teaspoons of salt
  • 3 large bok choy (stalks and leaves cut into strips)
  • 170 g of dried pork cut into 3
  • 1 large green chili, seeded and julienned

Preparation :

Coarsely chop the onion and finely chop the ginger and set aside.
Melt butter in large saucepan, add the pork shoulder, onion, radish, water, chili powder, salt and simmer over low heat until the pork is tender, about 1:25.
Meanwhile, cook the bok choy in a saucepan of boiling water until tender and to drain.
Add the ginger, bok choy, dried pork, and chili to stew and simmer over low heat 5 to 10 minutes.

Serve.

Anecdotes: In Bhutan the dried pork is considered a healer and is a staple in the cooking.

chicken tarkari

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Ingredients :

  • 1 teaspoon of ground turmeric
  • 1 teaspoon of freshly ground black pepper
  • 1/4 teaspoon of salt
  • 4 chicken breasts, boneless skinless cubed
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of fenugreek seeds
  • 3 tablespoons of vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon of Cumin powder
  • 4 red chillies, seeded and minced
  • 2 bay leaves
  • 1 large onion, chopped
  • 2 cups of chicken broth
  • 2 large tomatoes, chopped
  • chopped fresh coriander leaves
  • 2 cups of cooked white rice

Préparation :

Brush over with black pepper, turmeric and salt over chicken, then cover and marinate in refrigerator for 30 minutes.

In a small skillet over medium heat, toast dry mustard seeds for a few seconds,then remove from pan and repeat with fenugreek seeds. Be careful not to burn the spices.
Mix the mustard seeds and fenugreek seeds in a mortar or blender and grind to a coarse powder.

Heat oil in a wok or large saucepan over medium-high heat, add garlic, ginger,ground spice mixture, cumin, chilies, and bay leaves and saute for 20 seconds.Add onion and saute until translucent.

Add the marinated chicken and fry for 4 minutes, then add broth and tomatoes.Bring to a boil, then reduce heat and simmer gently for 35 minutes. Sprinkle withchopped cilantro and serve with rice.

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

Thukpa – noodle soup with vegetables

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Ingredients :

  • 400 g of egg noodles
  • 200 g of mixed vegetables (carrots, potatoes …)
  • 200 g of spinach, washed and chopped
  • 1 onion, chopped
  • 2 tomatoes
  • ½ Yogurt
  • 1 clove garlic
  • 1 tablespoon of chopped ginger
  • ½  teaspoon of turmeric
  • 1 teaspoon of cumin powder
  • ½ teaspoon of thyme
  • 3 fresh chilies
  • 1 bay leaf
  • 4 teaspoons of soy sauce
  • 2 cups of vegetable broth
  • 2 tablespoons of mustard oil (or vegetable oil with mustard)
  • Salt and pepper to taste
  • 1 tablespoon chopped cilantro

Preparation :

Peel and cut carrots into rounds and potatoes into 6 pieces and set aside.
Cook noodles in boiling salted water then drain, rinse and reserve.

In a pan heat two tablespoons of mustard oil, add onions, fry until light brown.
Add the cumin, turmeric, garlic, ginger, and chilies, stir well for 1 or 2 minutes.Then add the vegetables and cook for 10 minutes.

Add tomatoes, soy sauce, yogurt, broth, thyme, bay leaf, salt and pepper to vegetables and cook until vegetables are tender.
Add the noodles and spinach into the stew and cook for 1 or 2 minutes longer.
Garnish with chopped cilantro and serve.

Anecdotes : In Tibet, the Thukpa is one of the main dish is served and the Tibetan New Year, during the celebration “Losar” (Lo = year, Sar = new). It is based on the lunar calendar. It is also found in Bhutanese cuisine.