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Sri Owen

Ginger

Zingiber Officinale

Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution
New Wave Asian

By Sri Owen

Published 2002

  • About

I am sure it is unnecessary to tell readers of this book always to use fresh ginger ❸. If you prefer the hotness of ginger to that of chillies, then slice your ginger, boil it for 3 minutes and strain the liquid. This ‘ginger water’ is good to drink as tea, with added sugar or honey if you wish. It is equally good when added to broth for soup, as in the Vietnamese Hot and Sour Soup of Duck.

Ginger juice is made by grating, say, 60 g/2 oz of peeled ginger root and pressing the juice out of it. Add a teaspoonful or so of tepid water to the gratings and let them steep for a couple of minutes; this makes the juice flow more easily. A garlic press is a good way to apply pressure.

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