Saturday, July 31, 2010
Ginger needs no introduction to Asians, it can be condsidered as one of 'The Ancient Chinese Secret' for it's Medicinal Properties. To those who do not cook or use as much Ginger and would like to know more about it, this is worth reading The Epicentre - Ginger
I grew up with these type of dried, cured snacks and ginger is still my favorite.
In my younger years, these snacks will be sold only at the corner stall but now, there is a whole shop selling all sorts of which the choice is endless, some of them are not even recognizable as to what fruit or vegetable they are made from but they all tasted so good. I don't know why we as kids could not come up with nicer names for these snacks but always associated them with something unpleasant. I am sure many will know - Yeong mare see or Ngau see thoi which is in cantonese and for those who don't understand cantonese, you won't want to know.
Ginger snacks come in different tastes, there is a sweet or a salty type and both of these types will be colored red, They will be in bits or chunks and slices are normally soaked in vinegared syrup, like the ones served with Sushi. This Ginger snack which i made is from very thin slices and it is easy, so give this recipe a try.
Fresh ginger preferably younger ones - they are less spicy
1 cup plus 1/2 cup sugar
More sugar for coating
Scrape the skin off the ginger knobs and slice thinly using the mandoline.
Cook sugar and water until sugar dissolves.
Add in the ginger slices and cook for a minute or two. The longer you cook the ginger slices, the less spicy they will be.
Remove ginger slices from the syrup and drain. The syrup can be diluted with iced/warm water to make a delicious drink or added to your cup of tea.
Coat the ginger slices in sugar and lay them in single layer on a cake rack and put to dry in the sun.
When dried, ginger slices are ready to be enjoyed.
Store in air-tight container.