Hello from Southeast Asia

SPICY WARMING GINGER IS ONE OF THE MOST MAIN INGREDIENTS OF EASTERN CUISINE DISHES, AND NOW, IT IS SPEAKING LIKE THE COUNTRIES OF THE MIDDLE EAST, SO SOUTH-EAST ASIA. WHO DOESN'T KNOW SUITABLE PROPERTIES OF GINGER, AS A HEATING EFFECT, OR ITS ABILITY TO SOFTEN THE MOST HARD AND UNFUCKY MEAT. LIKELY, praising THIS Funny roots, without which there can cost no meal AND EVEN DRINK MENU so fashionable NOW Healthy Eating, owner of a new restaurant Cuisine SOUTH-EAST ASIA, newly opened hotel RAMADA JUMEIRAH, decided to give it a name GINGER .

This cozy establishment, divided into several zones for visitors, pleases the eye with its multi-colored interior, as well as a large open kitchen, separated from the diners with only glass so that you can not only enjoy your meal all evening, but also watch the work of cooks. And look, believe me, there is something! Indeed, in this kitchen they cook everything at once - and Japanese sushi, rolls and tempura, and Singaporean noodles, and the famous "Peking duck", and spicy Thai Tom-Yum soup warming in any weather, and a variety of curries, and rice , and vegetables. Cooks' hands just fly above chopping boards and pans, turning an ordinary dinner into something akin to a rite. It is so exciting that I want to immediately join the cooks and try at least once in my life to cook something exotic!

You can easily get lost in the extensive menu, which presents an amazing kaleidoscope of the best and most popular dishes of the Far Eastern cuisine. But here the waiters will come to the aid of quick, polite and ready to please the guests in any little thing, who will explain what a dish is made of, offer mini-portions for a test or branded large plates of delicacies, designed for two or four eaters at once. Ginger is also pleased that they thought of everyone here, offering a choice of both spicy and not so good, and vegetarian and meat, and fish and exotic types of food, literally for every taste.

The drinks card also allows guests to accompany their meal with what they like most. The Ginger restaurant is licensed for alcohol, so you will find sake, beer, and a variety of wines, as well as a huge selection of branded soft drinks, juices, cocktails, and, of course, coffee and tea, including green and ginger. Where without it! Desserts are indicated in a separate chapter, and here, I must say, there will be something sweet to the sweet tooth. Green tea cakes, sushi with mango and strawberries, rice sweets and cakes, and much more. In a word, if you can reach the dessert, be sure to try it, at least a little, at least a tiny piece of pistachio ice cream or lychee jelly ... Well, or be sure to come to Ginger “another time” especially to drink a cup of ginger tea with sweet ... You will definitely enjoy it. By the way, the price tags in this restaurant will also pleasantly surprise you.

We offer, at a time of dull autumn cold weather and on the eve of the imminent winter, not traditional recipes of Christmas turkeys (their turn will come yet), but several signature recipes kindly presented to us by the cooks of the Ginger restaurant so that you can warm yourself and your loved ones.

Go ahead and enjoy your meal!

Pla Nueng Ma Now Steamed White Fish

Ingredients:

For 2 servings:

• 400 g White fish fillet (Black cod from Alaska / Chilean sea bass)
• 5 g Lemon Sorghum
• 3 g lime leaves
• 5 g Coriander Root
• 3 g Coriander Leaves (cilantro)
• 5 g Galanga root (ground)

Sauce “Yum”

• 1 tbsp. spoon lemon juice
• 2 tbsp. spoons fish sauce
• 10 g Red and green chili peppers (chopped)
• 5 g Garlic (minced)
• 5 g White sugar
• Water

Serving

5 g Cilantro Greens (chopped)

10 g Red chili peppers (circles)

Cooking method:

A fish

1. Place the peeled fish fillet on a tray in a double boiler
2. Put all chopped ingredients on top.
3. Steam (at full power) for 4/5 minutes

Sauce “Yum”

1. Dissolve sugar in water in a bowl or container
2. Add fish sauce and mix thoroughly with the rest of the ingredients.
3. The sauce is ready.

Serving:

Put the fish on a plate. Pour the sauce, sprinkle with cilantro and slices of red chili pepper.

Crispy Shrimp with Wasabi

Ingredients:

For 4 servings:

• 12 pcs Tiger prawns (peeled)
• 120 g Mango (sliced)
• 30 g Chives
• 20 g Fresh cucumber
• 20 g Carrots
• 1 PC. Red chili peppers
• 6 g tapioca starch
• 100 ml Asian mayonnaise
• Wasabi powder to taste
• 2 g Sesame
• 25 ml vegetable oil

Cooking method:

Shrimp

1. Clear tiger prawns
2. Dry them with a paper towel
3. Roll prepared shrimp in starch
4. Fry in well-heated oil

Sauce

1. Dilute Wasabi Powder in Water
2. Add soy sauce and some lemon juice
3. Season to taste, mix everything thoroughly
4. Cut mango and all vegetables into small pieces (2 mm)

Serving:

Grease shrimp with wasabi sauce and mayonnaise. Add mango and chopped vegetables. Put on the plate a little side dish of your choice (it could be a flower of fresh vegetables or something like that ...). Sprinkle the dish with sesame seeds (you can also use a little Tobiko - flying fish roe!)

Crab rolls

Ingredients:

For 2 servings:

• 1 PC. (700 / 800g) Crab meat
• 3 g minced chicken
• 40 g carrots
• 30 g Chives
• 5 e Shiitake Mushrooms
• 30 g Water chestnut
• 1 PC. Red chili peppers
• 1 PC. Egg
• 50 ml soy sauce
• 1 PC. Soybean skin
• 100 ml Sweet Chili Sauce
• 25 ml vegetable oil

Cooking method:

1. Finely chop all vegetables (2 mm)
2. Mix together crab meat, minced chicken and vegetables
3. Add the egg and chopped chilli
4. Season to taste

Roll making

1. Soak the skin of soybeans in cold water, then drain and squeeze.
2. Spread the peel on a cutting board
3. Put the filling on one side of the skin and roll.
4. Tie a strip of green onion tight
5. Steam for 5 minutes
6. Cool and set aside until necessary.
7. Fry the finished rolls in hot oil
8. Cut into slices 2.5 cm long

Serving

Place the rolls on a plate on top of the banana leaf. Serve the sauce separately.

Enjoy your meal!