Gin thoke

Gin thoke

Ginger mix

By
From
The Complete Asian Cookbook
Serves
8
Photographer
Alan Benson

This after-meal digestive is eaten as a snack instead of dessert.

Ingredients

Quantity Ingredient
125g very tender young ginger, peeled and thinly sliced
80-125ml lemon juice
2 tablespoons peanut oil
1 tablespoon sesame oil
12 garlic cloves, thinly sliced
2-3 tablespoons sesame seeds

Method

  1. Marinate the ginger in a bowl with the lemon juice for at least 1 hour or until the ginger turns pink.
  2. Heat the peanut and sesame oils in a small frying pan. Add the garlic and cook until pale golden. Remove immediately and drain on paper towel. Allow to cool and crisp. Put the sesame seeds in a dry frying pan and toast until golden brown, stirring constantly. Turn onto a plate to cool. Drain the ginger and put it in a bowl. Add salt, to taste, and sprinkle with the garlic and sesame seeds. Toss together lightly and serve in small bowls.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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