Fresh ginger is fresh and tangy, spicy and warm, with a soft sweetness. Ginger can complement many recipes, from sweet to savory. Build a sauce with ginger as the dominant flavor or combine with other ingredients. Ginger is needed in traditional Asian applications like stir-fries, marinades, salad dressings, and dipping sauces. More exciting to today’s food developers, ginger goes well with non-traditional fusion ideas with such everyday ingredients as maple syrup, milk, cream, ice cream, tomatoes, and root vegetables.
Ginger + maple syrup to make a glaze for meats or salmon.
Ginger flavored custard or ice cream.
Ginger + pizza sauce for oriental pizza starter.
Ginger + chicken broth for oriental soup starter.
Ginger is probably one of the most underestimated ingredients in the kitchen.
Sauces/condiments with ginger:
Inida – Garlic/ginger paste, ginger/garlic masala, curries, spicing tea and coffee
Thailand – Thai ginger sauce, sweet ginger sauce, spicy ginger sauce
Japan – Ginger dipping sauce, Tempura dipping sauce, Japanese ginger sauce
China – garlic-ginger-soy sauce, peanut-ginger sauce
Philippines – Escabeche sauce, scallions—ginger sauce, sweet lemon-ginger sauce, sweet soy-ginger sauce
Other – ginger and garlic barbecue sauce, honey ginger fish marinade, ginger glaze for meats and fish, tomato-ginger sauce, ginger-lime sauce, orange-ginger sauce
The combination of garlic and ginger comes from a very ancient Chinese principle: wherever there is a little garlic, there is also always ginger to aid in assimilating and digesting the garlic.