Recipes

 

Condiments

Gari (Pickled Ginger)

1/2 lb fresh young ginger                                                                   3/4 cup rice vinegar               

1/2 tsp salt                                                                                            1/2 cup sugar

                        

Wash ginger, do not peel.  Slice ginger thinly across the grain and salt the slices.  Leave salted ginger slices in a bowl for 1 hour.  Dry slices with a paper towel and put them in a clean mason jar.

 

Mix rice vinegar and sugar in a pan and bring to a boil.  Pour the hot mixture over the slices.  Cool them and keep refrigerated. 

Entree

Super Easy Palak Paneer

Recipe from Rebecca Conyer

 

2 tbs oil or ghee                                                                                   2 tsp ground coriander

2 bunches fresh (1/2 lb frozen) spinach                                         1 tsp ground cumin                         

1 med onion, chopped                                                                        1 tsp garam masala                                                                      

1 cup tomato, diced                                                                             1/2 tsp paprika

1 green chile pepper, chopped                                                          4 oz Paneer or Halloumi cheese

4 tbs fresh ginger, chopped                                                               4 tbs heavy cream

2 tbs fresh tumeric, chopped (or 1 tbs. ground)

 

Saute onions in oil or ghee until translucent.  Add chile pepper, ginger, turmeric and spices and stir to coat.  Add tomatos and let simmer to meld, about 5 minutes.  Add spinach and stir until wilted and cooked.  Stir in cream or milk.  Add cheese and simmer about 5 minutes or so.

Soups

Simple Tom Yum Gai Soup

4 dried red chile peppers                                                                      1 lemongrass

2 shallots, unpeeled                                                                               4 kaffir lime leaves

4 cups water                                                                                             2 tbs fish sauce

1 boneless, skinless chicken breast                                                      2 limes, juiced

1/4 cup galangal,thinly sliced                                                               Holy basil leaves and parsley leaves

 

In a small frying pan, toast the chile peppers and unpeeled shallots on low heat until browned and aromatic (about 30 seconds for chiles and 3-5 minutes for shallots.)  Set aside, peel shallots when cooled.  Trim the top ends of the lemongrass leaving about a foot and set aside.

In a pot, simmer the chicken breast, galangal, lemongrass and peeled shallots in the water until the chicken breast is done.  Remove the chicken from the water; let cool, shred and return to the pot.

Rip kaffir lime leaves from the center stem and add to the pot.  Add fish sauce and lime juice.

Ladle into bowls and garnish with toasted chiles, holy basil and parsley.

 

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