Location: BUIDB: "Thats a great shot of a pier from the beach."
|Out of my old "The Thousand Recipe Chinese Cookbook" by Gloria Bley Miller, Grosset & Dunlap, 1975 printing, ISBN: 0-448-00674-x, p. 754, there is a recipe for "Ginger Soup" that the author states "is eaten with steamed crabs," and I am assuming that she means one is consuming crabs cooked in that style, not that one is dining with surly table mates.
For about 6 servings, combine a 1/2 cup sliced ginger root with 7 cups water and 2 cups brown sugar in a large kettle, bring to a boil, stirring occasionally, cover and simmer for 20 minutes.
I made this, tried sipping it with steamed crab and it didn't do much for me as a side. What am I missing here? what is the culinary theory that should make it a gastronomic delight? I really do wanna know..........
HOWEVER (and this is why i can barely remember where i get recipes from), for my taste:
1 to 1-1/2 cup sliced ginger (use mandoline for 1/8" slices and don't bother to peel the ginger), 1 cup of brown sugar (different types of sugar for different subtleties, whether dark, light, palm, or those blocks of sugar sometimes labelled "candy" that you find in Asian markets for .89-1.29 for 1-lb. blocks that are molded into flat sticks), and a gallon of water. Proceed. Strain.
It is a perfectly lovely hot beverage or as a cold one over ice. It is also good with a good amount of lime or lemon squeezed in. And no, you can't use anything EXCEPT fresh ginger and citrus, if you choose to add the citrus. It's just got to be a great tonic when one has a cold or the flu!
My Absolutely Adorable @$$!