Candied Ginger
Ini resepi candied ginger yg maisya guna dlm resepi Gingersnaps Cookies haritu. Candied ginger ni boleh dimakan macam tu je....sesapa yg byk angin dlm badan tu bolehlah cuba. Sebaiknya gunakan halia muda sebab halia muda tak byk serat so senang nak dipotong.
RECIPE FOR HOMEMADE CRISTALIZED OR CANDIED GINGER
http://cookingtheideas.blogspot.com/2009/01/recipe-for-homemade-cristalized-or.html
-Peel and thinly slice 1 pound (500 grams) fresh gingerroot.
-Place sliced ginger in a heavy saucepan.
-Cover with water.
-Cook gently until tender, about 30 minutes.
-Drain off water.
-Weigh the cooked ginger and measure an equal amount of sugar.
-Return ginger to saucepan.
-Add sugar and 3 Tablespoons water.
-Bring to a boil, stirring often, and cook until ginger is transparent and liquid has almost evaporated.
-Reduce heat and cook, stirring constantly, until almost dry.
-Toss cooled ginger in sugar to coat.
-Store crystallized (candied) ginger in an airtight jar for up to 3 months.
RECIPE FOR HOMEMADE CRISTALIZED OR CANDIED GINGER
http://cookingtheideas.blogspot.com/2009/01/recipe-for-homemade-cristalized-or.html
-Peel and thinly slice 1 pound (500 grams) fresh gingerroot.
-Place sliced ginger in a heavy saucepan.
-Cover with water.
-Cook gently until tender, about 30 minutes.
-Drain off water.
-Weigh the cooked ginger and measure an equal amount of sugar.
-Return ginger to saucepan.
-Add sugar and 3 Tablespoons water.
-Bring to a boil, stirring often, and cook until ginger is transparent and liquid has almost evaporated.
-Reduce heat and cook, stirring constantly, until almost dry.
-Toss cooled ginger in sugar to coat.
-Store crystallized (candied) ginger in an airtight jar for up to 3 months.
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