Ones upon a time, there's is a girl name Me... who is so in love with something call Ginger.
Every time Me is traveling and found a local store who sell a Ginger Candy, she will bough it... a lot!
And every time Me having a headache or a migraine visit... Me will sitting in her sofa - watching her favorite tv kabel (AFC & TLC) and enjoying a glass of Ginger Tea with honey...
The picture will be perfect if that happen in a rainy day...
Oh yes... when raining is come, which is a romantic season and Me loves the most, Me will have the Ginger Tea almost everyday...
So, Me is questioning why is she so in love this yellow and fragrant ingredient so much?
And the answer is because Her Morher is so in love with the Ginger also!
It happen to be a genetic!
And thanks God for that, because later on Me is found that it is worth to be call as a "Ginger Lover" since lot's of goodness can be found in this simple ingredients...
Ginger... happen to be not just a "root" but also one of the world most favorite ingredient. Why that so? Because a lot of country use this fragrant ingredient almost for everything!
Just name it!
* For cooking.
* Making cookies or even cake!
* As a flavour in beverages.
* Medicine and herbal.
* Aromatherapy and fragrant.
* Snack and candy.
And many other things, read the Wikipedia for more specific.
So today I in the mood to make this chrystilized ginger.
Homemade chrystilized ginger always the best in this kind of season... don't you agree? :)
- 1 kg (young) Ginger Root (ask the seller)
- 300 gram Sugar (add 100 gram more if you prefer your chrystilized ginger more sweet)
- Peel the ginger root, wash and drain then slice into thick sliced using a medalion (if you have, I happen to be not so I only use a knife).
- Tranfer into a saucepan and add in water just to cover the ginger on a medium high heat.
- Cover the pan and cook for about 45 minutes until the ginger is tender.
- Uncover the pan, heat off and tranfer into a colander and drain the ginger, reserving 1/2 of the water.
- Return the ginger and the 1/2 water into the sauce pan, add in sugar.
- Set over medium high heat and bring to boil. Stirring frequently.
- When it boils, set over medium heat, stirring frequently until the water turn into a sugar syrup and begin to recrystallized.
- Turn of the heat, stirring the candied ginger so your ginger will separated individually.
- Tranfer the ginger into a baking pan that have covered with a kitchen paper before.
- When the candied ginger is dry you can store in an air-tight container for 3 month or 1 year in a freezer with good temperature.
- Save the remaining sugar from the candied ginger and for sweeten a coffe, flavor a tea or sprinkle over an ice-cream.
- Enjoy! ;)
Candied ginger or famous as chrytilized ginger always bring my childhood back and remembering me of my mom.
Christmas is coming in an blinking eye... so prepare your plan, clean the house and begin to decorate and list how many person you wanna share your homemade for this blessed season...
Ginger is not just an ordinary root...
It maybe ordinary but even this ordinary one can be a gift for your loveone...
Let see how my mom face will look alike when she receive this gift among other gift ;)
Stay Healthy & Loves Your Kitchen More! ;)
Difficulty : Easy
Preparation : 10 minute
Cooking Time : 70 minutes
Serve : 600-700 gram of chrystilized ginger
Adapted from: FoodNetwork
It's on Foodbuzz #Top 9 at Dec 9 2011!