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By Kamrang and Ross McKenzie, Toronto NSW
Exotic Ginger Syrup:
By Ross McKenzie, Toronto NSW
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Ingredients:
70g ginger, with skin 1 1/2 cups water 1 cup sugar 1 level tsp Vissot Cambodian Curry paste 1 pinch salt |
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Method:
- Cut the ginger into thin slices and then cut the slices into thin strips - Add all ingredients to a medium pot about 15-20cm wide (stainless steel pots are best; avoid reactive pots such as aluminium) - 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 will crystallise when it cools) - Strain in a fine-mesh strainer - 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) |
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