You use light brown sugar and
only ground ginger as a spice, rather than cloves, cinnamon and nutmeg.
Not exact matches
4 green onions, chopped, white part
only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh
ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon
ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste
1 stalk lemongrass, finely sliced (use
only the bottom 6» of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon
ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1 tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1 tablespoon fresh galangal or
ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)
An incredibly gingery «I
only put 5g of
ground ginger in», chocolatey goo that he wanted to be ice cream, but which lacked the basic ingredients required in an ice cream!
FOR THE CHICKEN 1/2 teaspoon
ground cumin 1/2 teaspoon
ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I
only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh
ginger
Note that I opted to spice the pie filling
only with cinnamon and
ground ginger, but you could also add a bit of
ground cloves or nutmeg, if you like.
I can't wait for you to share your gingery goodness I've
only ever used fresh
ginger root a few times, I'm lazy and I like the «softer» taste of
ground BUT (random) I have like a pound of fresh... TURMERIC ROOT!
spice paste: 3 lemongrass stems, finely sliced, white part
only 2 - 4 red chilis, to taste 1/2 red onion, rough chopped 4 garlic cloves, diced 1 ″ piece of fresh
ginger, peeled & sliced 1/2 cup grape seed oil 2 tsp shrimp paste 1 tsp
ground turmeric 1 tsp sweet paprika
There is an enormous consumption of chillies in India, as both rich and poor daily use them, and they form an important ingredient in the curries and chutneys in general use, when
ground into a paste between two stones, with a little mustard, lard, oil,
ginger and salt, this forms the
only seasoning which the millions of poor in the East can obtain to flavour their insipid rice.
ingredients ORANGE CURD: 1 whole orange (zest
only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons
ground cinnamon 2 teaspoons
ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon
ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softened)
4 lemongrass stalks, trimmed, tender center part
only 6 medium garlic cloves, peeled 6 medium shallots, peeled 3 medium serrano chiles, stemmed 3 - inch piece of
ginger, peeled 1 1/2 teaspoons
ground cumin 2 teaspoons
ground turmeric
I've
only ever used
ground ginger in a recipe and I need a little clarification.
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity
ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part
only, thinly sliced 1 tsp salt more salt and freshly
ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp
ground black pepper 1/2 tsp
ground Sichuan peppercorn
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp
ground cumin 1/2 tbsp sweet paprika 1/2 tbsp
ground ginger 1/2 preserved lemon, peel
only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
ingredients SPINACH AND SWEET POTATO FILLING: 2 medium sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2 teaspoons yellow curry powder 1 teaspoon fresh
ginger (peeled, minced) Kosher salt and freshly
ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound
ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon
ground allspice 2 teaspoons fresh thyme (leaves
only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh
ginger (peeled, minced) Kosher salt and freshly
ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly
ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly
ground black pepper (to taste)
1 cup dried chickpeas, soaked for 24 hours 1 bunch fresh parsley, stems removed 1 bunch fresh cilantro, stems removed 4 spring onions, green parts
only 5 cloves of garlic 1 teaspoon sea salt 1/2 teaspoon
ground coriander 1/2 teaspoon
ground cumin 1/4 teaspoon
ground ginger 1/4 teaspoon paprika olive oil (for cooking)
ingredients FRIED CHICKEN WINGS: canola oil (for frying) 2 cups cornstarch 2 pounds chicken wings (split, wing tip attached) 2 tablespoons sesame seeds (to garnish) 1 bunch scallions (light green and white parts
only, thinly sliced, to garnish) Kosher salt and freshly
ground pepper (to taste) SESAME WING SAUCE: 4 tablespoons sesame oil 4 cloves garlic (peeled, minced) 2 tablespoons fresh
ginger (peeled, minced) 2/3 cup soy sauce 4 tablespoons honey 1/2 cup light brown sugar 2 tablespoons unsalted butter
ground lamb 1 tablespoon finely minced scallions, white part
only 1 1/2 teaspoons finely minced
ginger 1/4 cup light soy sauce 1 teaspoon dark soy sauce 1 1/2 teaspoons salt 1/2 teaspoon white pepper 1/2 teaspoon chicken bouillon powder 1/2 cup water 1 large egg 2 cups shredded butternut squash or Dickinson pumpkin 1 tablespoon sesame oil 2 tablespoons vegetable oil Dumpling Wrappers
Knife Noodles: 1 1/2 cup all purpose flour 1/2 teaspoon salt 1 teaspoon vegetable oil 1/2 cup cold water Soup: 2 quarts vegetable stock 1/2 onion, thinly sliced 2 scallions, thinly sliced 6 cloves garlic, peeled and roughly chopped 2 inch piece
ginger, peeled and thickly sliced 1/2 teaspoon salt 1 medium potato (white or yukon gold), peeled, thinly sliced, and cut into half circles 1 medium (Korean if possible) zucchini, thinly sliced and cut into half circles Garnish: 1 - 2 scallions (green
only), thinly sliced 1 teaspoon toasted sesame seeds,
ground coarsely 1/4 teaspoon gochugaru (Korean red pepper powder), to taste
For the Fish: * 1-1/2 pounds firm fish filets, such as catfish, monkfish or cod * 2 Tablespoons fish sauce * 1 Tablespoon finely minced
ginger * 2 teaspoons
ground tumeric * 1/2 teaspoon salt * 1/2 teaspoon pepper * 2/3 cup rice flour * 2 - 3 Tablespoons oil * 1 cup coarsely chopped fresh dill, feathery tops
only (remove the thick stems) * very small bunch green onion, cut into 1-1/2 - inch lengths (about 1/2 cup)
Ba Restaurant and Lounge has returned to the upper
ground floor level
only, serving a delicious array of modern Asian cuisine, including sushi, noodles, large and small sharing plates within a sumptuous casual lounge and bar style setting, with highlights being it's crispy duck kimchi steamed buns, tuna tacos with spicy mayo and fresh mango, its honey baked cod with pickled
ginger, selection of Ramen noodles and Taiwanese braised beef noodle soup.