Monday, August 27, 2012
Stem Ginger in Syrup Homemade
I tasted stem ginger ice cream from a tub for the very first time and was it good! Stem ginger in syrup is not common right here in Singapore although pickled ginger is. It is also hard to find in our supermarkets. I saw a small little bottle in one of the higher end supermarket a few weeks ago and it was going for about S$10! That is for ginger?
I am definitely going to make stem ginger ice cream myself but driving 15 km away to that particular supermarket to get that tiny S$10 bottle of stem ginger in syrup is no go for me. Well, here I go again, I love to explore and experiment on food that is difficult and hard to find. I decided to make my own stem ginger in syrup. I figure I can use it in ice cream, puddings, cakes, panna cotta and many more.
I went to the fresh market to buy a big knob of young ginger and went home to start on it immediately. You will need to sterilise a clean mason jar or any glass jar you can get hold of. Some brown and white sugar to go along with it and that's it.
Stem Ginger in Syrup
A sterilised glass jar
A huge knob of young ginger
1 1/2 cups of water
1 cup white sugar
1 /2 cup brown sugar
Boil a kettle of water to sterilise the glass jar, air dry the jar. Set aside.
Peel the ginger and cut it into ping pong size pieces.
Put the ginger pieces into a medium pot, fill up with just enough water to cover the ginger pieces.
Bring to boil, once boiled, strain out the water into another pot.
Return the ginger pieces into the medium pot and again fill the pot with water to cover the pieces.
Bring it to boil again and repeat the process for another round. That means three times of boiling and reserving the liquid every time.
You can make use of the liquid for ginger tea, add honey and lemon, try it.
Now make the syrup in the same medium pot. Put the white and brown sugar together with the 1 1/2 cups of water and boil to make a syrup.
Add in the pieces of ginger and continue to simmer for another half an hour until the syrup has a thicker consisitency.
Cool completely, store in the jar and refrigerate for another 7 days before using.