Confinement Recipes


RICE WINE CHICKEN WITH BENTONG GINGER

Ingredients
  • 200g Bentong ginger slices, 3 tabsp sesame oil, 30g black fungus (soaked, cut into strips), 200g yellow rice wine, 200ml white rice wine, 2 tabsp light soya sauce, 2 chicken drumsticks and 1000 ml water
Method
  1. Fry ginger slices till dry, add in sesame oil and cook till fragrant, add in drumsticks and black fungus, add in water, cook till mixture in fairly dry.
  2. Add in yellow & white rice wine, bring to boil over high heat, cover, reduce to low heat and simmer till chicken is cooked, lastly add in light soya sauce and dish out.

BENTONG GINGER SOUP

Ingredients
  • 100ml ginger juice, 100ml white rice wine and 50g lean meat-sliced
Method
  1. Combine all the ingredients in a double boiler, boil for 1 hour.

BLACK VINEGAR PIG’S TROTTER WITH BENTONG GINGER

Ingredients
  • 1 pigs trotter, 1kg Bentong ginger, 1½tabsp sesame oil, 750ml black vinegar, 750ml water and 800g gula melaka
Method
  1. Cut trotter into pieces, blanch in boiling water for 15 minutes, remove & soak in cold water.
  2. Cut ginger with skin into thick slices, crush.
  3. Heat sesame oil, fry ginger till fragrant, add trotter and fry for a while, then add in black vinegar, water and gula melaka, bring to the boil, reduce and slimmer for 1 hour.

STEAMED BENTONG GINGER SPARE RIBS

Ingredients
  • 200g pork ribs
Seasoning
  • 100ml glutinous rice wine, 1teasp sesame oil, 100g Bentong ginger, dash of salt (blend with blender till fine)
Method
  1. Clean well pork rib, arrange on a dish.
  2. Mix well seasoning and pour over pork ribs.
  3. Steam for 30 minutes.

PIG'S STOMACH SOUP WITH BENTONG GINGER

Ingredients
  • 1 pig's stomach (clean), 350g pig’s tail bone, 5 slices Bentong ginger, 2 stalks lemon grass, 2 tabsp peppercorns (crushed), 5 shallots (remove skin & crushed), 1 bowl rice wine & 3000ml water
Method
  1. Blanch pig's tail bones in boiling water and drain well.
  2. Combine all the ingredients in a saucepan, bring to boil over high heat, reduce fire and simmer for 1 hr, remove pig's stomach, slice into pieces.
  3. Continue to boil soup for further 1 hr, add in sliced pig’s stomach before serving, serve hot.

BRAISED CHICKEN WITH BENTONG GINGER AND ABALONE MUSHROOM

Ingredients
  • ½ Chicken, 60g sliced Bentong ginger, 1 abalone mushroom and 1 stalk spring onion (sectioned)
Seasoning
  • 1 tabsp light soya sauce, 1 tabsp abalone sauce, 3 tabsp sesame oil, dash of sugar, ½ bowl yellow rice wine and ½ bowl water
Method
  1. Heat sesame oil, fry Bentong ginger strips till flavored.
  2. Add in chicken, pour in seasoning, add in spring onion and fry until cooked.

BENTONG GINGER ENZYME

Ingredients
  • 600g Bentong ginger, 4 lemon (slice), 350g rock sugar and 1 clean glass container
Method
  1. Wash the Bentong ginger (do not skinned), allow them to be air-dried. Cut into slice thickly.
  2. Place a layer of Bentong ginger and lemon slices in a glass container, followed by a layer of rock sugar. Repeat this step until all ingredients has used up. Rock sugar must be placed as the top layer.
  3. Seal and store the bottle in a shady and cool place for fermentation in 3 weeks. Serve.

BENTONG GINGER LEMON HONEY TEA

Ingredients
  • 1 tbsp freshly grated Bentong ginger (no need to peel it), 1 tbsp freshly squeezed lemon juice and 1 tbsp honey (or plus more to taste)
Method
  1. Put the Bentong ginger in a tea pot or medium bowl. Pour 1 cup boiling water over it and let it steep for 3 minutes.
  2. Meanwhile, put the lemon juice and the honey in a large mug. Strain the Bentong ginger tea into the mug.
  3. Stir to dissolve the honey, taste, and add more honey or lemon juice if you like.

BENTONG GINGER HONEY

Ingredients
  • 1 bottle of honey, Bentong ginger
Method
  1. Wash the Bentong ginger (do not skinned), allow them to be air-dried. Cut into slice thickly and put them in a bottle of honey.
  2. Close and store the bottle in a shady and cool place in 3 weeks or much longer until you open it for use.

EGG YELLOW RICE WINE WITH BENTONG GINGER

Ingredients
  • 2 eggs, 100g Bentong ginger strips, 3 tabsp sesame oil and 100ml yellow rice wine
Seasoning
  • 1 tabsp light soya source and dash pepper
Method
  1. Heat up sesame oil, fry Bentong ginger till fragrant. Remove for later use.
  2. Beat egg, add in Bentong ginger strips, leave 2 tabsp sesame oil in work. Pan fry egg mixture till both sides are golden brown. Pour in yellow rice wine and seasoning.

MINCED BENTONG GINGER AND SPRING ONION DIPPING SAUCE

Ingredients
  • 200g Bentong ginger, diced, mixed with 100ml water and blended into puree, 100ml oil and 2 tbsp chopped spring onion
Seasoning
  • 1 tbsp chicken stock granules, 1 tsp salt and a little sesame oil
Method
  1. Heat up oil and put in Bentong ginger puree and seasoning.
  2. Stir and cook until boiled.
  3. Add in chopped spring onion, stir well and remove from heat.

BENTONG GINGER STEAMED FISH

Ingredients
  • 600g pomfret, 1 tbsp shredded Bentong ginger, 80g chopped Bentong ginger, 40g chopped garlic, 40g chopped shallot and 1½ sesame oil
Seasoning
  • 1 tbsp oyster sauce, 1 thsp light soy sauce and ½ tbsp hua diao wine
Method
  1. Heat sesame oil, fry ginger, garlic and shallot till fragrant, add the seasoning.
  2. Stir and cook until boiled. Set aside.
  3. Clean the fish. Steam the fish over high heat for 7 minutes. Remove from heat. Pour away steamed juice. Pour the cooked sauce over steamed fish and sprinkle with some shredded ginger. Serve.