Jomnin
  • Home
  • About us
    • In a nutshell
    • Venture 1
    • Meet the founders
  • Our partners
    • VISSOT Health Food
    • Health Centre
    • Student Partnership
    • Success stories
  • News
    • Newsletters
    • Jomnin blog
    • Articles and Promotions
    • Unsubscribe
  • Your support
    • How you can support
    • Invest in venture 1
    • Volunteer distributor
    • Donate
  • Shop (Australia)
    • Vissot Cambodian Curry
    • Recipes
    • Distributor package
    • School fundraisers
  • Contact us
    • Get in touch with us
    • Feedback or Suggestions
  • Other
    • Become a member
    • Banks details

Template

By Kamrang and Ross McKenzie, Toronto NSW

Exotic Ginger Syrup:

By Ross McKenzie, Toronto NSW
Picture
Ingredients:
70g ginger, with skin
1 1/2 cups water
1 cup sugar
1 level tsp Vissot Cambodian Curry paste
1 pinch salt




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)

Picture
Picture

Please share your own recipe suggestions:

Your Recipe >>
Powered by Create your own unique website with customizable templates.