gin thoke- burmese ginger mix

When very tender young ginger appears in the markets try this addictive dish, especially if you can team it with freshly harvested, organically grown garlic. A half quantity of the following recipe from Charmaine Solomon’s Complete Asian Cookbook is adequate for my small household.

“This after-meal digestive tid-bit is pronounced ‘jintho’. The Burmese sit around talking after meals and eat snacks like this instead of sweet deserts. Offer individual portions in very tiny bowls, and eat with the fingers.”

125g very tender fresh ginger

4-6 tablespoons lemon juice

2 tablespoons peanut oil

1 tablespoon sesame oil

12 cloves garlic, slices finely

2-3 tablespoons sesame seeds

salt to taste

Ideally the ginger root should be so young that the skin is almost transparent and the roots tipped with pink. If the ginger you buy is more mature, use the small knobs growing off the main root. (The rest of the ginger can be peeled and preserved in a jar with dry sherry to be used in cooking.) Scrape the skin off ginger with a sharp knife an cut ginger into very thin slices, then cut the slices into fine slivers. Alternatively slice finely on a mandoline slicer. Marinate in lemon juice for at least 1 hour and the ginger will turn pink.

Meanwhile, put sesame seeds in a dry frying pan and stir constantly over moderate heat until golden brown. Turn on to a plate to cool.

Place peanut oil and sesame oil in a small frying pan and with the sliced garlic, cooking it over low heat until it is pale golden. Remove pan from heat immediately (it burns easily), remove the garlic with a slotted spoon, draining the garlic on absorbent paper. Allow to cool and it will become crisp.

When ready to serve, drain ginger from the lemon juice and put in a bowl. Add salt to taste and sprinkle with garlic and sesame seeds. Toss lightly together.

© Hardie Grant books