Exotic Ginger Syrup:
By Ross McKenzie, Toronto NSW
Ingredients:
  • 70g ginger, with skin
  • 1 1/2 cups water
  • 1 cup sugar
  • 1 level tsp Vissot Cambodian Curry paste
  • 1 pinch salt
Method:
  1. Cut the ginger into thin slices (no need to peel) and then cut the slices into thin strips
  2. Add all ingredients to a medium pot about 15-20cm wide (stainless steel pots are best; do not use reactive pots such as aluminium)
  3. Boil on medium heat for 20-25 min (20 min for a larger pot and 25 min for a smaller pot), stirring occasionally (boiling longer will make a thicker syrup but it may crystallise when it cools)
  4. Strain in a fine-mesh strainer
  5. Makes about 3/4 of a cup (180 mL) of syrup

Alternative:
Dissolve 1 level teaspoon of Vissot curry paste with 1 teaspoon of hot water and stir into 160 mL of ready-made ginger syrup (some Woolworths stores sell ginger syrup)
Serving suggestions:
Exotic ginger syrup tastes great in tea or with pancakes, soft tofu, vanilla yoghurt or ice cream topped with chopped nuts.  See the Crepes and Ice Cream and Silken Tofu Dessert recipes.

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