Nam Khing (Hot Ginger Tea)

Ginger has a calming and soothing flavour with a touch of a bite to it that helps to keep you alert and calm. Ginger is commonly used to help an upset stomach, motion or travel sickness or general low-grade fevers. It is also excellent for nausea and for warming you up when you feel cold (it stimulates cold hands and feet), and is esteemed as a "heating herb". Ginger is reputed to help ward off colds or improve your recovery time.

Ingredients:

• 4 cups of water
• 2-inch fresh ginger piece
• lemon slice and honey (optional)

Preparation:

• First, peel and slice the ginger root.
• Put the water in a saucepan and bring it to boil.
• Add the slices of ginger into the boiling water.
• Reduce the heat, cover the saucepan, and let it simmer for about 15-20 minutes.
• Strain the liquid out, and add lemon and honey to taste.

  

Bua Loy Nam Khing (Sweet Ginger Soup)

Sweet Ginger Soup or Bua loy Nam Khing is another cup of dessert contained in the Vietnamese menu. Eat a dessert made much easier. How to do but is not difficult to do elegantly. The Bua loy have much spare flesh soft, sticky ginger water must taste sweet aroma from the thresh flour out how to gradually enter the water gradually into the flour. Bualoy in Ginger Soup is delicious to eat fresh ginger in water Bualoy palatable. Water is light brown to clear. The color of brown sugar taste is not sweet aroma of ginger held together with sugar, a little spicy flavor.

INGREDIENTS:

• 500 g of soybean
• 12 cups of water
• 2 tbsp of Calcium Sulfate
• 4 tbsp of tapioca flour
• 1 kg of old ginger

PREPARATIONS:

1. Soak soybean in hot water about 1-3 hours or until it inflate.
2. Take all crust and clean soybean.
3. Blend soybean, while blend add water little by little. Then filter with white and thin fabric.
4. Put soymilk on fire, always stir it. If boil put it down from fire.
5. Burn calcium sulfate then pestle it. Sift it one time before use.
6. Mix tapioca flour with calcium sulfate and water 1/4 cup to pot which you let soymilk hard.
7. Strongly pour soymilk to pot (ingredient no.6) and do not stir it. Let it hard without move or shake.

PREPARATIONS for making ginger soup
Clean ginger and pound it lightly, add it to water and boil it.

  

Tofu in Ginger Soup

“Tao Huay” is how we call it in Thailand is “Tofu in Ginger Soup” however, in fact we usually have it as a dessert or snack. It usually comes with “mini Chinese doughnuts” - very crispy fried flour. This really gives another layer of texture to the dish.

Ingredients:

• Ginger, 3 roots, smashed and roughly sliced
• Soft Tofu, 1 container
• Dark or light brown sugar
  

Preparation:

• Bring 3 quarts of water into boil.
• Add smashed ginger into the pot.
• Let it cook at medium heat for at least 1 hour.
• Turn off the heat when the ginger fully releases the flavor.
• The soup should have strong ginger taste.
• When serving, put in dark/light brown sugar (2tsp) in each bowl.
• Scoop the soft tofu to the bowl.
• Add the ginger soup to it and stir to dissolve sugar.

Tips:

• Soft tofu is available at Chinese Grocery store, in the refrigerating section.
• Warm the tofu in the microwave before plating. It is to be served hot.
• If you don’t have light/dark brown sugar, regular white sugar will do.
• You may add as much “sugar” as you like or even serve without it.
• I like strong ginger flavor, so I would leave it overnight with the ginger pieces in the pot. It will become stronger the next day. If you don’t want it stronger, take the ginger out of the pot after cooking.
• The left-over will be good in the refrigerator for a few days.
  

  

Khai Waan (Poached Eggs in Ginger Syrup)

Poached Eggs in Ginger Syrup or Thai call "Khai Waan" It is my lazy day dessert. Why lazy dessert because very simple and easy to cook. You just have an eggs in your freeze and some sugar you can cook even you don't have any ginger also.

INGREDIENTS:

• 5 eggs (small size)
  
• 5 young ginger slices
  
• 1 cup sugar
  
• 3 cups water
  

PREPARATION:

• Combine sugar and water together bring to a boil over medium heat When all the sugar has dissolved, strain and pour back into the pot.
  
• Heat the syrup again, add ginger slices and boil until fragrant, then reduce the heat.
  
• Break the eggs, one at a time, and gently drop them into the ginger syrup.
• Boil until the egg white is done, turn the eggs over, and continue boiling for a few minutes.
• Spoon a poached egg into a serving bowl with some ginger slice and syrup.
• Serve hot.