INGREDIENTS

INSTRUCTIONS

This I suppose is what everybody wants when most of the web is
situated in lands where winter is starting, and there is probably  snow
on the ground... Still I had to wear winter clothing the morning  ~ the
temperature was down to 24C (75F) when I left for work and my  teeth
were positively chattering.  In order to get the correct effect in the
ginger it is 'distressed' a  little first. We do this by rolling it
through a heavy roller  designed to tenderize dried squid. However you
should be able to get  a similar effect with a pasta roller or even a
rolling pin. The  slices should be of uniform thickness so I suggest a
sharp kitchen  slicer rather than a hand held knife.  For restaurant
presentation the slices of ginger are cut to uniform  pretty shapes
using small confectioners' biscuit cutters, or the type  used to cut
out cake decorations.  so: first preparation of the candied ginger.
METHOD: If you are using tender young ginger you may leave the skin
on. Older ginger should be peeled. This may be easier after it has
been sliced.  slice the ginger into uniform roundels about an eighth of
an inch  thick, and then roll them until they are half the original
thickness.  Dust the ginger lightly with the baking soda, and leave to
stand for  about 10 minutes.  Remove the baking soda by vigorously
brushing with a stiff bristled  brush to produce a slightly matte
texture to the surface, and then  immerse in lime juice for an hour.
This has the effect of heightening  the flavor, and also giving the
ginger a delicate pink color.  Bring the water to a boil, and stirring
continuously add the sugar a  little at a time until all is dissolved
and forms a sticky, syrupy  consistency. If necessary add a touch more
water to ensure all the  sugar is dissolved. Reduce the heat to very
low and add the ginger  slices and simmer, very gently, for 10 minutes,
then turn off the  stove and allow the ginger to cool naturally. Remove
the ginger from  the liquid and drain it (you don't have to be overly
enthusiastic  about this, but it shouldn't be too wet either), and put
it in a  sterile preserving jar, and keep in the refrigerator for at
least a  week before use. Reserve the ginger syrup in another
sterilized jar,  to pour over the ice cream.  Ice Cream: Ice cream is
clearly not "authentically Thai" in the sense  that it has been served
for hundreds of years (Thailand is a tropical  country and without
modern refrigerators it is very difficult to make  ice cream), but it
is now widely available and very popular. However  two things are
uniquely Thai: firstly it isn't made with animal milk,  but with
coconut milk, and secondly it is not usually flavored with  fruit, but
rather with savories such as corn, sweet potato, or herbs.  METHOD: In
a dry wok or skillet, over medium heat, toast the coconut  'meat' until
golden brown, and set aside to cool.  Split the pineapple in half
lengthwise, and scoop out the woody heart  of the fruit and then place
the two halves in the refrigerator to  cool.  Combine the coconut milk
and water, and warm it, then stir in the  sugar, and stir until
dissolved.  In a liquidiser/blender, puree the corn kernels (or use a
can of  creamed corn), and then stir it into the coconut milk,
combining  thoroughly. Add the rosewater if you are using it, and a
dash of salt  and taste for flavor balance. Transfer to a mixing bowl
and, with a  hand beater, whisk to thoroughly to incorporate air. Pour
the mixture  into the two hollows in the pineapples and transfer to the
ice box,  and chill until set. Any extra ice cream can be cooled in
ramekin  dishes or similar.  Serving: Slice the pineapple into
horizontal slices, and serve to the  diners with any excess ice-cream
also shared out, decorating each  slice with pieces of candied ginger.
Fold the fried coconut into the  reserved ginger syrup, and pour over
the slices of ice cream,  decorate with mint and lime leaves.  Posted
to CHILE-HEADS DIGEST V3 #180  From: "Col. I.F. Khuntilanont-Philpott"
<colonel@korat1.vu-korat.ac.th>  Date: Sat, 7 Dec 1996 14:21:57 +0700

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