Combine chopped candied ginger slices and hot water in a bowl.
Allow to steep for at least 20 minutes; the longer it steeps, the more pronounced the ginger flavor will be. Stir water and drain to remove candied ginger slices, reserving water into another container. Serve water heated like tea or drink cold.
ver high heat; add in ginger and saute for 2 minutes
Lightly steam cabbage leaves and set aside.
Saute shrimp with vinegar, garlic and ginger until shrimp is cooked through.
In a food processor, mince shrimp with green onions.
Divide shrimp mixture equally among cabbage leaves, spoon shrimp mixture in leaves, roll and serve with dipping sauce.
decorate with pieces of crystallised ginger.
Place steak, ginger, and soy sauce in a
Heat vegetable oil in a large skillet over medium-high heat. Stir in the sirloin strips, and cook a few minutes until the strips begin to brown, but are still a little pink. Stir in the onion and garlic; cook for 2 minutes. Add the celery and ginger, continue cooking until the onion has softened, about 3 minutes. Season with soy sauce and chili oil. Divide among hoagie rolls and serve.
Preheat an outdoor grill for medium heat.
Place asparagus on a sheet of heavy duty aluminum foil that is large enough to wrap completely around asparagus. Drizzle asparagus with olive oil. Place ginger on top of asparagus. Seal foil.
Place foil packet on the hot grill. Turn after 5 minutes. Cook 5 minutes more, or longer if you prefer more well-done asparagus.
mix eggs,sugar,vanilla,butter,chopped nuts till creamy.
then add ginger and flour slowly.
should thicken.
set oven to 350
spoon full it on a tray.
press down a little.
should be in 10 mins.
or till golden brown.
let sit for 4 mins.
then eat.
Heat oil in a large pot and add ginger. Saute for a minute or so.
Add carrots and celery and saute until they begin to sweat.
Add soy sauce/tamari and water and bring to gentle boil.
Add cabbage and sprouts and cook until the vegetables are just tender and the cabbage begins to wilt.
Stir sugar and 1 cup water in heavy medium saucepan over high heat until sugar dissolves and syrup comes to a boil.
Add cranberries; return mixture to a boil.
Reduce heat to medium; simmer until cranberries burst and sauce thickens slightly, about 10 minutes.
Remove from heat. Stir in ginger; let stand 5 minutes.
Mix in peaches. Cool.
Chill at least 2 hours and up to 3 days. Freezes well in an airtight container for up to 3 months.
Makes about 3 cups.
Note: Time does not include chill time.
he skillet. Add onion and ginger. Cook for 1 minute. Add
n the refrigerator.
Some recipes call for the dough to
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Combine first four ingredients and freeze.
When ready to use, thaw couple of hours.
Pour in ginger ale.
I always make 2 recipes.
Freeze a month ahead if need to.
etc -- I have seen many recipes making this pudding appear scary
eef broth, horseradish, serai, and ginger. simmer the cooking liquid to
Peel the ginger using a sharp-edged teaspoon (
br>Step 2: Peel the ginger and garlic. Use the white
Place all the ingredients in a saucepan, bring to boil, stirring, then reduce heat and simmer for 15 minutes.
Remove from the heat and allow to cool.
Transfer to a food processor or a blender and process to a puree. Keeps for many weeks if stored in an airtight container in the fridge.
Can be used as an ingredient in recipes or as a condiment.
carrots, scallions, bell pepper, grated ginger and garlic. Season with salt