Tag Archives: Ginger

Steamed Ginger Egg Custard Recipe

There are desserts that I make because there is always room for dessert. 🙂 But there are some I make because it reminds me of my childhood, like this steamed ginger egg custard. These are super easy to make, and they are supposed to be good for you too! So totally no guilty feeling even if you prepare them often. 🙂

Steamed Ginger Egg Custard

Ginger, Egg, Milk, and Sugar

Yup, those are the only 4 ingredients you need to make this dessert. And the hardest thing you need to do is to grate the fresh ginger and squeeze out the juice, which shouldn’t take any longer than 5 minutes. If you want it to be even easier, just use a food processor/blender, and you will probably only need 1 minute!

Steamed Ginger Egg Custard

Steamed Ginger Egg Custard

Ramekins/Bowls

You can use any sort of bowls/ramekins to steam the custard, just make sure they are made of material that is steam proof. Aside from standard ramekins, you can use ceramic/stoneware bowls. I have also tried using Pyrex custard bowls, and tiny bowls from Corelle. Since you serve these steamed ginger egg custard straight out from the bowl, it is nice to use pretty looking ones.

Steamed Ginger Egg Custard

Steamed Ginger Egg Custard

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Chicken in Ginger and Soy Sauce Recipe

This is my Grandmother’s version of chicken in ginger and soy sauce. This is the dish she made for us when we were still snotty little kids and stubbornly picky with our food. But she knew how to win our hearts, or at least which dish she needed to prepare to get me and my brothers to sit on the dining table and eat properly and not giving her more headache. And this is one such dish.

Ingredients for Chicken in Ginger and Soy Sauce

What you need to prepare chicken in ginger and soy sauce

There are not many ingredients needed to prepare this dish, and from the title, one can surmise that chicken, ginger, and soy sauce are involved. To be exact, you will need the following:

  • 1 chicken, chopped into 8 pieces, or just use 8 drumsticks
  • 4 inch fresh ginger
  • 6 cloves garlic
  • 1 bunch cilantro, about 1 cup full
  • 3 scallions
  • 2 tablespoon light soy sauce
  • 2 tablespoon kecap manis (Indonesian sweet soy sauce)
  • salt and sugar, to taste
Chicken in Ginger and Soy Sauce

Chicken in Ginger and Soy Sauce

How to prepare chicken in ginger and soy sauce

This is one of the very first recipes I learn, and it didn’t turn out bad all those years ago, or perhaps I was simply very very hungry. But in any case, this recipe is quite simple.

  • First, fry the ginger, garlic, scallions, and cilantro.
  • Next, add the chicken and cook until no longer pink.
  • Follow this with the two soy sauce, sugar, water, and let it boils.
  • Simmer until the sauce is quite reduced and the chicken is fully cooked and tender. Done!
Chicken in Ginger and Soy Sauce

Chicken in Ginger and Soy Sauce

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Wedang Jahe Sereh – Ginger Lemongrass Tea Recipe

Indonesia has many wedang (hot tea/hot drink) recipes, from more complicated wedang jahe with plenty of spices, to something much simpler like this wedang jahe sereh (ginger lemongrass tea).

Though usually translates to tea, not all wedang actually has any tea in it, such as this version. Instead, this wedang is made with only lemongrass and ginger! The lemongrass gives a decidedly fresh citrus grassy aroma while the ginger lends the hot spicy note.

This two ingredients wedang is simply perfect for the colder season, and will sure to bring you a big smile and warm up your body. This is also great for those nursing a cold. ♥

You only need lemongrass and ginger to make Indonesian wednag jahe sereh (ginger and lemongrass tea).

Lemongrass and ginger

To get the best tasting wedang, you will want to start with fresh ingredients, in this case, you will want:

Lemongrass should be available in most Asian grocery stores. They are usually in the produce section. Ginger is much easier to find as they are widely available in almost any grocery store, but your Asian grocery stores should have them as well.

How to store/freeze lemongrass

For those who need to travel quite a distance to reach the nearest Asian grocery stores, you can buy lemongrass in bulk and freeze them for longer storage. Here’s what I usually do:

  • remove the outer layers
  • chop away the top parts (about 4″)
  • chop away the bottom parts (about 1/2″)
  • wipe away any remaining dirt with a damp kitchen towel, the lemongrass should look like the photo above at this stage
  • store in a freezer-safe ziplock bag

If you use a gallon-size bag, you should be able to store the lemongrass as is once you go through the above steps. If you use a smaller bag, like a quart-size bag, you can cut each stalk into two to make it easier to store them. When you need some lemongrass for your recipes, simply grab the needed amount from your freezer and use directly without thawing.

How to use lemongrass in recipes

Lemongrass is very fragrant, almost like a lemon, but without any of the acidic property of a real lemon. To release as much of this lemony fragrance from lemongrass, you need to bruise it. Or in a gorier but yet more appropriate term, you want to whack the lemongrass, like really whack it.

Confession time, I cook so many dishes with lemongrass that I use my meat tenderizer more to whack lemongrass than to tenderize my meat. So, if you have a meat tenderizer sitting in your kitchen drawer somewhere, whacking some lemongrass is a great stress reliever, and of course, to release the lemon fragrance from lemongrass. 😀

Wedang Jahe Sereh – Ginger Lemongrass Tea

Wedang Jahe Sereh – Ginger Lemongrass Tea

How to prepare wedang jahe sereh

Preparing this traditional Indonesian lemongrass and ginger tea cannot be simpler. Simply place all ingredients in a small pot and bring to a boil. Then reduce the heat and simmer for another 10 minutes. And the drink is done! To serve, strain into individual tea cups. It is best to enjoy the drink while it is hot.

Trying other Indonesian wedang

If you love this tea, you may want to give other traditional Indonesian tea/wedang a try. Some of my favorites include:

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Ginger and Scallion Pan-Fried Fish Fillet Recipe

Ingredients for ginger and scallion pan-fried fish fillet: fish fillet, cornstarch, Shaoxing, ginger, scallions, light soy sauce, oyster sauce, chicken stock, sugar, and white pepper.

Fish dishes are generally quick and easy to prepare. They are perfect when you are short on time but need a satisfying and healthy dish for your meal.

Take this delightfully simple ginger and scallion pan-fried fish fillet recipe, for example. The prep work usually takes around 10-15 minutes, while the cooking time should be under 5 minutes, meaning it should only take about 15-20 minutes from start to finish. That is pretty fast for such a delicious dish.

(1) Mix sauce ingredients. (2) Sauté ginger and scallions. (3) Add marinated fish fillets. (4) Pour in sauce and cook until fish is fully cooked.

(1) Mix sauce ingredients. (2) Sauté ginger and scallions. (3) Add marinated fish fillets. (4) Pour in sauce and cook until fish is fully cooked.

Ingredients for this fish dish

We will need fish fillet, cornstarch, Shaoxing wine, ginger, scallions, chicken stock/water, light soy sauce, oyster sauce, sugar, ground white pepper, and sesame oil.

Fish fillet

You can use any white fish with firm flesh. I am using swai/dory fillet in the photos, but I have prepared this dish with sole, flounder, halibut, red snapper, tilapia, and grouper. I usually choose the freshest available white fish when I do my shopping.

Transfer the finished ginger and scallion pan-fried fish fillet dish to a serving plate. Garnish with scallions.

Transfer the finished ginger and scallion pan-fried fish fillet dish to a serving plate. Garnish with scallions.

Step-by-step to cooking this fish dish

First, combine fish fillets with cornstarch and Shaoxing wine. Set aside.

Next, prepare the sauce by mixing chicken stock/water, light soy sauce, oyster sauce, sugar, cornstarch/tapioca starch, and ground white pepper. Set aside.

Heat 2 tablespoon oil in a wok over medium-high heat. Sauté ginger and scallions until fragrant, about 2 minutes. Reserve some scallions for garnish.

Add fish fillets and sauté until cooked halfway, about 30 seconds. Pour in the sauce and continue cooking until fish is fully cooked, about 1 minute.

Turn off the heat. Toss in reserved scallions and sesame oil, mix well. Transfer to a serving plate and serve immediately.

You can use any firm white fish to cook this ginger and scallion pan-fried fish fillet.

You can use any firm white fish to cook this ginger and scallion pan-fried fish fillet.

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Ginger and Scallion Chicken Stir-Fry Recipe

Ginger and scallion chicken stir-fry.

This ginger and scallions chicken stir-fry is one of the earliest recipes I learn from my Mom. It’s a simple dish since it only requires chicken and mushroom as its main ingredients. The rests are aromatics and sauces that should be very common in a typical Chinese or Asian pantry.

I think this is a very versatile dish that anyone should learn. Turn it into a meatless dish by simply replacing tofu for the chicken. Or if you prefer a seafood dish, you can use fish fillet or even shrimps.

Ingredients for ginger and scallion chicken stir-fry: chicken, mushroom, ginger, garlic, scallions, red chilies, fish sauce, Shaoxing wine, light soy sauce, dark soy sauce, sesame oil, salt, and pepper.

Ingredients for ginger and scallion chicken stir-fry: chicken, mushroom, ginger, garlic, scallions, red chilies, fish sauce, Shaoxing wine, light soy sauce, dark soy sauce, sesame oil, salt, and pepper.

Ingredients for a Chinese ginger and scallion stir-fry dish

1. Main ingredients

Choose your main ingredients for this dish. I am using chicken thigh meat and baby portobello mushrooms for this recipe, but you can use tofu, thinly sliced beef/pork, or even bite-size fish fillets or shrimps/prawns if you wish to replace the chicken.

Mom usually either use fresh/canned button mushroom or rehydrated dried shiitake mushrooms when I was just a little kid since that was all that was available in those days. I feel fortunate that we now how so many different mushroom varieties to choose from, so feel free to use whichever mushroom you wish.

2. Aromatics

We will need garlic, ginger, scallions, and red chilies. I use bird-eye chilies since I love the spicy kick it gives, but you can use cayenne or Fresno for a milder dish. You can also skip the chilies altogether, or use bell pepper for a kid-friendly dish.

3. Seasonings

For the seasonings, we will need salt, white pepper, light soy sauce, dark soy sauce, fish sauce, Shaoxing wine, and sesame oil.

The photo in this post shows the exact products I use for this recipe. I hope it can be a great help when you grocery shop for the ingredients. 🙂

(1) Sauté garlic, ginger, red chilies, and the white part of scallions. (2) Add chicken and cook until no longer pink. (3) Add mushrooms and all the seasoning. (4) Toss in the green part of scallions.

(1) Sauté garlic, ginger, red chilies, and the white part of scallions. (2) Add chicken and cook until no longer pink. (3) Add mushrooms and all the seasoning. (4) Toss in the green part of scallions.

Cooking guide

1. Fry aromatics

Heat oil in a wok over medium-high heat and sauté ginger, garlic, red chilies, and the white part of scallions. Stir for 30 seconds or until fragrant.

2. Cook chicken

Add bite-size chicken meat into the wok and cook until no longer pink.

3. Cook mushrooms and seasonings

Add mushrooms and all the sauce ingredients (light soy sauce, dark soy sauce, fish sauce, Shaoxing wine, sesame oil, salt, and pepper). Mix well, then cover the wok and cook for 3 minutes, or until the mushrooms wilt.

4. Add scallions

Remove the lid and adjust the amount of salt and pepper as necessary. Toss in the green part of scallions, then quickly turn off the heat.

5. Garnish and serve

Transfer the dish to a serving plate/bowl, garnish with chopped scallions and cilantro. Serve immediately with steamed white rice.

Ginger and scallion chicken stir-fry, garnished with cilantro, thinly sliced scallions, and fresh chili.

Ginger and scallion chicken stir-fry, garnished with cilantro, thinly sliced scallions, and fresh chili.

Other easy beginner friendly Chinese dishes to try

For other equally delicious and beginner-friendly Chinese recipes, who not give some of these recipes a try:

Ginger and scallion chicken stir-fry. Best served immediately with steamed white rice.

Ginger and scallion chicken stir-fry. Best served immediately with steamed white rice.

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Baked Salmon in Garlic and Ginger Recipe

Baked salmon in garlic and ginger, garnished with sesame seeds, and served with cherry tomatoes.

My family loves it whenever I prepare salmon dishes for them, and they are among my most requested recipes.

I always indulge them since my salmon recipes are all super simple and don’t require a whole lot of ingredients to prepare, and this recipe for baked salmon in garlic and ginger is no exception.

If salmon is one of your favorite food, you need to try my recipes for salmon teriyaki, broiled miso salmon, and broiled spicy miso mayo salmon.

Ingredients for baked salmon in garlic and ginger: salmon fillets with skin on, garlic, ginger, soy sauce, honey, oyster sauce, sesame oil, salt, and white pepper.

Ingredients for baked salmon in garlic and ginger: salmon fillets with skin on, garlic, ginger, soy sauce, honey, oyster sauce, sesame oil, salt, and white pepper.

Ingredients for the salmon with garlic and ginger

1. Salmon fillets

We will need some salmon fillet with skin on. I am using some Alaska sockeye salmon fillets in the photos, hence the bright red color of the fish. 🙂

2. Aromatics

For the aromatics, we will need garlic and ginger.

3. Sauces and seasonings

We will also need soy sauce, honey, oyster sauce, sesame oil, salt, and white pepper.

Marinate salmon fillets with grated garlic, grated ginger, soy sauce, honey, oyster sauce, sesame oil, salt, and white pepper for at least 2 hours.

Marinate salmon fillets with grated garlic, grated ginger, soy sauce, honey, oyster sauce, sesame oil, salt, and white pepper for at least 2 hours.

Marinating the fish

Start by patting dry the salmon fillets with a kitchen towel or paper towel and place them in a mixing bowl.

Grate the ginger and garlic, then gently rub the fillet with the grated ginger and garlic.

Add the remaining sauce and seasonings (soy sauce, honey, oyster sauce, sesame oil, salt, and white pepper) to coat the salmon fillets.

Wrap the bowl with a plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Bake salmon fillet in a 190 Celsius (375 Fahrenheit) for 12-15 minutes.

Bake salmon fillet in a 190 Celsius (375 Fahrenheit) for 12-15 minutes.

Baking the salmon

Remove the marinated salmon from the fridge and let the fillets return to room temperature before baking.

Preheat the oven to 190 Celsius (375 Fahrenheit). Line a baking sheet with aluminum foil and brush the aluminum foil with a little olive oil to prevent sticking.

Scrape off excess marinade from the salmon, and arrange them on the baking sheet, skin side down.

Bake for 12-15 minutes, or until the fish is cook. Optionally, turn on the broiler at the end to slightly char the surface.

Serving the salmon

Arrange baked salmon fillets on a serving plate. Garnish with toasted sesame seeds, chopped scallions/cilantro, and cherry tomatoes.

Serve immediately with steamed white rice.

Serve the salmon immediately with some steamed white rice.

Serve the salmon immediately with some steamed white rice.

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Poached Chicken and Ginger Scallion Sauce Recipe

Poached Chicken and Ginger Scallion Sauce.

I grow up in a Cantonese family. Poached chicken and ginger scallion sauce is a dish that often appears on my family dining table.

The poached chicken in itself is arguably one of the blandest dishes there is. But poaching makes the meat very tender, and the immediate ice bath firms up the chicken and makes the skin crispy.

The ginger scallion sauce, on the other hand, has a strong flavor. The two complements each other, and they work beautifully together.

Arguably, you don’t need anything else to serve with the chicken other than the ginger scallion sauce. But for those who love a spicy kick, I highly suggest making a batch of garlic ginger chili sauce to serve with the poached chicken.

Ingredients for poached chicken and ginger scallion sauce: chicken, ginger, scallion, oil, salt, and sesame oil.

Ingredients for poached chicken and ginger scallion sauce: chicken, ginger, scallion, oil, salt, and sesame oil.

Ingredients for poached chicken

You can use any cut for the poached chicken, but my favorite choice is to use drumsticks. Traditionally, and especially for festive occasions, most prepare this dish with a whole chicken.

TIPS: If using a whole chicken, you will need to carve the chicken into bite-size pieces before serving. Make sure to choose a pot that can accommodate a whole chicken, and add enough water to cover the chicken during poaching.

Please avoid using boneless skinless chicken meat. Both the skin and the bone improves the flavor of the dish immensely.

Aside from chicken, we also need ginger, scallion, and salt for the poached chicken.

Ingredients for ginger scallion sauce

We need only four ingredients for the sauce: ginger, scallion, salt, and oil.

Although you can use any neutral flavored oil, I highly recommend using peanut oil for this. In a pinch, you can use canola oil or even vegetable oil.

I don’t recommend using olive oil, especially extra virgin olive oil. The smoking point for extra virgin olive oil is lower than peanut oil, and it will make the sauce taste more raw compared to using peanut oil. Also, extra virgin olive oil has a distinct flavor that is very different than peanut oil.

(1) Boil water with ginger and scallion. (2) Poach chicken. (3) Cool chicken in an ice bath. (4) Shred chicken and toss with sesame oil.

(1) Boil water with ginger and scallion. (2) Poach chicken. (3) Cool chicken in an ice bath. (4) Shred chicken and toss with sesame oil.

How to cook Chinese poached chicken

Boil 4 cups of water with ginger and scallion in a pot. Lower chicken into the boiling pot and let it return to a boiling point. Reduce the heat to a bare simmer, cover the pot and continue simmering for 10 minutes.

Turn off the heat and let the chicken sit in the pot for an additional 15 minutes without opening the lid.

Remove chicken from the pot and place in a bowl of ice water for 5 minutes to stop the cooking process, firm up the meat, and make the chicken skin crispy.

Shred chicken into small pieces, toss with sesame oil, and arrange on a serving plate.

Serve the poached chicken with room temperature ginger and scallion sauce. You can also serve the chicken with garlic ginger chili sauce for some spicy kick.

(1) Mince ginger and scallions. (2) Mix ginger, scallions, and salt. (3) Heat oil until smoking. (4) Pour hot oil over ginger and scallion, mix thoroughly, and set aside to cool.

(1) Mince ginger and scallions. (2) Mix ginger, scallions, and salt. (3) Heat oil until smoking. (4) Pour hot oil over ginger and scallion, mix thoroughly, and set aside to cool.

How to prepare Chinese ginger scallion sauce

Mince ginger and scallions. Transfer ginger, scallion, and salt to a heat-proof bowl and mix. When you give this a quick taste, it should taste salty and not merely the taste of the right amount of salt.

Heat oil in a small pot until it starts to smoke. Pour hot oil over the ginger and scallions. Stir, then let the sauce cool to room temperature.

You can store the sauce in a clean glass jar in the fridge for up to 3 weeks.

Arrange chicken in a serving plate and garnish with cilantro. Serve with ginger scallion sauce and garlic ginger chili sauce.

Arrange chicken in a serving plate and garnish with cilantro. Serve with ginger scallion sauce and garlic ginger chili sauce.

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