 Only
the roots are used for cooking. They are thickened, fleshy hot and have
aromatic rhizomes. Ripe Gingers have brown skin and yellow flesh. Young
gingers are pale yellow in colour. The size ravies and can be up to 10 cm
long. They must be peeled and can be eaten raw as condiment with appetizers
e.g. Miangkam or used as a flavoring in many dishes e.g. Fresh Sausage Salad
- Naem Sod, Calamari Salad - Yam Plamuk. Young gingers can be preserved
in venigar-sugar sauce and used as condiment in curries or hot dishes. |
