Wednesday, May 30, 2007

Green onions and minced ginger condiment

If you find stalks of green onions/spring onions/scallions, wilting away in the chiller section of your fridge, you can make this condiment and store it in the fridge for a longer duration, and use as dips or dressings, when in need. Similar to chickpeas, scallions also masked themselves with other names in different parts of the world.

Using such a simple ingredient, I've decided to do something real simple for Weekend Herb Blogging at Kalyn's Kitchen. Yes...scallions. Yes...green onions. Yes...spring onions. Keep it basic. Another condiment out of it. Green onion is such a simple ingredient that, have you wondered what's their nutrition value ? In addition to being used as garnishes here and here, green onions add a perfect finishing touch for salads, casseroles and many Asian dishes such as stir fries and soups.

Green onions and minced ginger condiment (姜蓉)

How to: You would need lots of green onions(about 2-3 bunches) and ginger (2-3 tsps minced or freshly grated ginger). Mince or blend them finely in a food processor/blender. Add some olive oil to the green onions and ginger mixture. Store in air-tight container in the fridge.

This is a condiment you don't find in many Chinese restaurants (in the US, and even in Singapore) because it's neither preserved green chilli nor light soy sauce. This is some condiment you MIGHT find... if you are eating plain boiled/steamed chicken in some Chinese specialty/seafood restaurants eg. Jade Palace Seafood, Singapore, or a place like Soup Restaurant (三盅两件) that is famous for its Samsui Chicken.

I made another condiment here - Thai style. Looks almost similar (being greenish-looking) but they are entirely different in terms of flavor, and the heat.

My other WHB entries:
Baby spinach to make Pesto
Lily buds to make Nyonya Chap Chai - Mixed Vegetables Stew
Cilantro in Pork Omelette
Lemongrass in Stir Fry Tofu
Cilantro in Potato Patties


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