1/3 lb fresh, young, ginger root*
1/3 cup rice vinegar
1/4 cup sugar
1/4 tsp salt
1 *large pieces, pref. with pinkish s, kin, scraped
Directions
Whilst poring over my three volume loose leaf cookbook (inhabited
mainly by stuff snatched from here) I ran across the following that I
though you might be interested in. I think that the caveat about
fresh, young ginger root is necessary to this recipe. I don't think
the older, woody stuff would work at all. Guess this originally
appeared here from the heading...
Using a sharp knife or a Beriner cutter,shave ginger root into paper-
thin slices. In a small, airtight container, combine vinnegar, sugar
and salt. Blanch ginger for 30 seconds in boiling water. Drain
ginger; cool. If desired, reserve liquid for cooking purposes. Add
cooled ginger to vinegar mixture; mix well. Store marinating ginger
in the refrigerator. Pickled ginger can be eaten after 24 hours of
marinating. It will keep several weeks. Good with either Sushi or
noodles. Add marinade to salads or sauces.
Makes 1 serving.
Posted by Stephen Ceideburg December 18 1990.
Originally from Larry Dumlao.
Servings: 1 batch
Amazu Shuga (Pickled Pink Ginger) Recipe brought to you by Recipe Ideas
Categories: Dessert; Grain; Pie; Rice; Vegetable
The History of Recipes
Experts have tracked the existance of recipes way back into the distant past, at least as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, these, old cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
As we move into Roman times around 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Aspicius also tells us how the ancient cooks used many different herbs and spices, including some that we all recognise for example bay, rue and asafoetida. During the following few centuries, the upper-class families of Europe strove to offer the most exotic meals, and because of this the best chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, verifying, and writing down the recipes of their peers. By the advent of the 1900s, cooking books are greatly in demand mostly as a result of higher levels of literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Amazu Shuga (Pickled Pink Ginger) recipe.
