Native to India and China, but now cultivated in West Africa, the West Indies and parts of Europe, ginger is one of the most important spices in the cuisine of the Far East. It is also an indispensable spice for making pickles and chutneys. Because of its popularity even in the Western world, fresh ginger has become an easy-to-find inexpensive staple throughout Europe, the Middle-East and the Americas.

Fresh ginger goes especially well with Chinese and Thai meat and fish dishes, with vegetables such as onions and artichokes, in curries, soups and stews. When buying fresh ginger keep in mind that the root should be firm and not overly soft. While it may look dry at first glance, when peeled the inside should be creamy white or slightly green in color and quite juicy. Wrapped tightly in aluminum foil, fresh ginger can be stored nearly indefinitely in the freezer. For cooking, all one need do is cut of thin slices as needed for individual recipes. Although powdered ginger may be used in each of the following recipes, keep in mind that fresh ginger is incomparably better. Note that each of these recipes can be served with either boiled rice or broad noodles.


Grilled Bird Parts
A Japanese recipe known as Yakitori


1 chicken, about 1 kilo
1/2 small duckling, about 1 kilo
1 cup soy sauce
1/2 cup dry sherry
1/2 cup peanut or corn oil
1 clove garlic, crushed
2 thin slices ginger root, chopped finely or 1 tsp. powdered ginger
4 each chicken livers, gizzards and hearts cut into 1 cm. pieces
16 spring onions, cut into 2« cm. lengths
1/2 cup large red radish, peeled and grated
soy sauce for serving

Skin the chicken and duckling, strip the meat from the bones and cut into 2 cm. pieces.

In a mixing bowl combine half of the soy sauce with the sherry, oil, garlic and ginger and in this mixture marinate the poultry parts for between 1 - 2 hours. Using one kind of meat to each skewer, thread onto small bamboo or metal skewers, occasionally adding pieces of the spring onion. Grill over hot charcoals or under a hot broiler, brushing with the marinade several times and turning so that the meat browns evenly (about 5 minutes per skewer) In a small serving bowl combine the remaining soy sauce with the grated radish and serve for dipping. (Serves 10 - 12 as anappetizer).

Cold Pickled Fish
A Philippine recipe known as Escabecheng Isda

8 fillets of mackerel or sea bass
1 Tbsp. salt
1/2 tsp black pepper
6 Tbsp. peanut or corn oil
2 medium onions, sliced thinly
4 cloves garlic, sliced thinly
1 cup cider vinegar
1/2 cup sugar
1/2 cup mushrooms, sliced
1 inch (2.5 cm.) piece fresh ginger, minced or 1 1/2 tsp. powdered ginger
1 medium green pepper, julienned

Sprinkle the fish with half the salt and pepper. In a skillet heat half the oil and in this brown the fish lightly on both sides. Remove the fish from the skillet and set aside. To the skillet add the remaining oil, heat well and in this saute the onions and garlic until the onions are lightly browned. Add the vinegar, sugar, mushrooms, ginger, green pepper, 1/2 cup water and remaining salt and pepper. Bring to a boil, reduce the flame and cook over a low flame for 5 minutes. Return the fish to the skillet, cover and cook over a low flame for 5 minutes longer. Remove from the flame, cover and refrigerate for 24 hours before serving. Serve well chilled. (Serves 6 - 8 as an appetizer).


Szechuan Spiced Fish

1/2 cup soy sauce
2 Tbsp. rice wine or dry sherry
4 spring onions, chopped finely
4 thin slices of ginger root, shredded or 1 tsp. dried ginger
1 clove garlic, chopped coarsely
2 chili peppers, seeded and chopped
2 tsp. crushed peppercorns
1/2 kilo fillet of haddock or other similar frozen fish, thawed and cut into 5 cm. squares
oil for deep frying

In a mixing bowl combine the soy sauce, rice wine, spring onion, ginger, garlic, chili pepper and peppercorns and in this mixture marinate the fish for 12 - 18 hours, turning occasionally.

Deep fry the fish in oil that has been heated to 360 degrees Fahrenheit (180 degreesCelsius) until nicely browned and cooked through. Drain well and let come to room temperature before serving. (Serves 4 as an appetizer.)


Spiced Beef Soup
A Sri Lankan recipe known as Mulligatawny

675 gr. (1 1/2 lb.) beef, cut in small cubes
1/2 kilo beef soup bones
3 medium onions, chopped finely
2 carrots, sliced
1 Tbsp. coriander, chopped finely
2 tsp. fresh ginger, chopped finely
1 tsp. each salt and cumin powder
6 cloves garlic, chopped finely
16 black peppercorns
3 bay leaves
1/4 tsp. turmeric
1 Tbsp. oil for frying
85 gr. creamed coconut
1 Tbsp. lemon or lime juice

In a large saucepan combine the beef, soup bones, half the onions, carrots, coriander, ginger, salt, cumin, garlic,
peppercorns, bay leaves and turmeric. Cover generously with cold water. Bring to the boil and then immediately lower to a low flame and let simmer for 2 hours. Strain and reserve the stock. Also reserve the carrots, onions and meat.

In a clean saucepan heat the oil and in this saute the remaining onion until lightly browned. Add the stock, meat, carrots and onion and stir well. Add the creamed coconut and, stirring over a low flame, let dissolve. Immediately before serving add the lemon juice and serve piping hot. (Serves 6).

Gingered Beef
A Burmese Recipe known as Ahame Hnat Hin

3 cups onion, chopped coarsely
8 cloves garlic, chopped coarsely
1 Tbsp. chopped ginger root or 1 tsp. powdered ginger
2 tsp. salt
1 tsp. dried ground chili peppers
1 1/2 kilos filet steak, cut in 2 1/2 cm. squares
1/2 cup peanut or corn oil
8 medium tomatoes, peeled
1 cup beef stock
boiled rice or broad noodles for serving

In a wooden bowl pound together the onions, garlic, ginger, salt and chili peppers to make a paste. In this toss the beef until well coated. Let stand 4 - 6 hours, turning frequently.

In a deep heavy skillet heat the oil and in this brown the meat. Stir in the tomatoes and beef stock, cover and cook over a low flame until the meat is tender (about 1 hour). Serve with rice or broad noodles. (Serves 6 - 8).

Marinated Lamb
An Indonesian recipe known as Sate Kambing

1 1/2 kilo boneless lamb, cut in 1 cm. cubes
1 cup cider vinegar
1/2 cup onion, chopped finely
1 Tbsp. chopped ginger root or 1 tsp. powdered ginger
2 tsp. each salt and ground coriander
3 cloves garlic, chopped finely
1 tsp. ground cumin
1 tsp. dried ground chili peppers
1/2 tsp. saffron
1/4 cup peanut or corn oil

Place the lamb in a mixing bowl and over this pour the vinegar. Let marinate for 1 hour, stirring 3 or 4 times. Drain and discard the vinegar.

Using a food processor or mortar and pestle ground to a paste the onion, ginger, salt, coriander, garlic, cumin, chili peppers and saffron and in this mixture roll the lamb, coating well. Let stand for 45 minutes - 1 hour.

In a deep heavy skillet heat the oil and in this brown the lamb. Stir in about 1/2 cup water, cover and cook over a low flame until the meat is tender (about 30 minutes). (Serves 4 - 6).

© Daniel Rogov