Friday, January 8, 2016

Mut Gung (Candied Ginger) Tet Recipe

2 lbs. Ginger
1 lb. Sugar
Rice Water/Water
Kosher Salt

First, soak 2 lbs. Ginger in water.  Peel the skin off.Once you're done, have a clean bowl of water, add in 2 tsp. Kosher Salt and Ginger.
Continue to let it soak in water for about 30 mins.Remember to save the water you wash your rice with.Cut Ginger into slices. Have a bowl of Rice Water add in 1 tsp. Kosher Salt and mix.
Add in the Ginger slices.Let it soak for 1 day. Next day, drain out the water.Have a different bowl of rice water ready.  Add in 1 tsp. Kosher Salt and the sliced Ginger.
Let it soak for 1 more day.   Then drain out the water and rinse again.Boil some water in a large pot. Boil the Ginger slices for a few minutes,then drain out.
Let it air dry for a few minutes.Place Ginger in a pan, add in 1 lb. Sugar.  Let it sit for 30 minutes.After 30 mins it should look like this.  Cook on medium heat until it crystallize.
Once it's done, place on paper towel to cool.  Serve with tea and enjoy.

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