From the pickle you eat with sushi and the accompaniment to your grandma's steamed fish, to gingerbread at Christmas and ginger ale when it's hot out, ginger is an essential ingredient in both Western and Asian cuisines
Try traditional Cantonese desserts like ginger milk custard at Yee Shun Dairy Company (G/F, 506 Lockhart Road 506, Causeway Bay); or the ginger souffle at Five Generation Sweets (Shop 8, G/F, 25-31 Carnarvon Road, TST)
Cook it yourself
Ginger yogurt pots
Ingredients (serves 4)
200g ginger biscuits
200g plain or vanilla yogurt
2 green apples
zest and juice 1 lime
1cm root ginger, finely grated
Caster sugar to taste
A little grated chocolate or 4 slices of apple to decorate (optional)
Follow the steps
Place the biscuits in a Ziploc bag, seal the bag, then bash them with a rolling pin until they look like breadcrumbs.
In a bowl, add the lime zest and root ginger to the yogurt, and mix. Taste the mixture. (Add a little sugar if you like it sweeter.)
Grate the apples into another bowl and add the lime juice to prevent the fruit turning brown.
Put a spoonful of crumbs into each of four wine glasses. Follow with a spoonful of yogurt mix, then a spoonful of apple. Repeat the layers until you've used up all the ingredients. Top with grated chocolate or an apple slice if you like, then dig in!
Ingredients (serves 4 as an accompaniment)
3 small cucumbers, cubed
2cm root ginger, finely grated or shredded
juice and zest, 1 lime
1 tbsp sesame oil
1 tsp sugar
1 mild red chilli, deseeded and chopped
1 tbsp sesame seeds (optional)
Follow the steps
Mix all the ingredients together and refrigerate for 20 minutes before you're ready to serve.
Drain a little of the liquid away (the cucumbers may have given off some water) and serve with grilled fish or meats.
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