Does anyone know how to make the scallion ginger condiment
that is served with meats? Its basically minced ginger and
scallion in oil.. but there's more to it. I'm looking for
amounts and procedure. Thanks,

--
Dan

On Feb 6, 1:51 am, Dan Logcher > wrote:
> Does anyone know how to make the scallion ginger condiment
> that is served with meats? Its basically minced ginger and
> scallion in oil.. but there's more to it. I'm looking for
> amounts and procedure.

It's like mash potatoes, everyone does it their own way. In our family
we just chop up equal amounts of each, add oil and salt. Some would
probably add "chicken stock powder" or MSG.

Tippi wrote:
> On Feb 6, 1:51 am, Dan Logcher > wrote:
>
>>Does anyone know how to make the scallion ginger condiment
>>that is served with meats? Its basically minced ginger and
>>scallion in oil.. but there's more to it. I'm looking for
>>amounts and procedure.
>
>
> It's like mash potatoes, everyone does it their own way. In our family
> we just chop up equal amounts of each, add oil and salt. Some would
> probably add "chicken stock powder" or MSG.

The one I get from Kantin does seem to have salt in it. What kind of oil
do you use? Do you cook this mixture? The scallions seem wilted to me.

--
Dan

On Feb 6, 2:48 pm, Dan Logcher > wrote:
> Tippi wrote:
> > It's like mash potatoes, everyone does it their own way. In our family
> > we just chop up equal amounts of each, add oil and salt. Some would
> > probably add "chicken stock powder" or MSG.
>
> The one I get from Kantin does seem to have salt in it. What kind of oil
> do you use? Do you cook this mixture? The scallions seem wilted to me.

No the mixture is not cooked at all. Probably the chopping and the
soaking in oil make the scallions wilty. I think it should sit around
for at least half an hour, not used immediately. My parents use
whatever oil they have on hand, I think usually canola or extra light
olive oil. It should not be a strong oil like peanut.

Tippi wrote:
> On Feb 6, 2:48 pm, Dan Logcher > wrote:
>
>>Tippi wrote:
>>
>>>It's like mash potatoes, everyone does it their own way. In our family
>>>we just chop up equal amounts of each, add oil and salt. Some would
>>>probably add "chicken stock powder" or MSG.
>>
>>The one I get from Kantin does seem to have salt in it. What kind of oil
>>do you use? Do you cook this mixture? The scallions seem wilted to me.
>
>
> No the mixture is not cooked at all. Probably the chopping and the
> soaking in oil make the scallions wilty. I think it should sit around
> for at least half an hour, not used immediately. My parents use
> whatever oil they have on hand, I think usually canola or extra light
> olive oil. It should not be a strong oil like peanut.

Ok, I'll give it a shot. Thanks.

--
Dan

On Fri, 8 Feb 2008 07:12:34 -0800 (PST), Tippi >
wrote:

>On Feb 6, 2:48 pm, Dan Logcher > wrote:
>> Tippi wrote:
>> > It's like mash potatoes, everyone does it their own way. In our family
>> > we just chop up equal amounts of each, add oil and salt. Some would
>> > probably add "chicken stock powder" or MSG.
>>
>> The one I get from Kantin does seem to have salt in it. What kind of oil
>> do you use? Do you cook this mixture? The scallions seem wilted to me.
>
>No the mixture is not cooked at all. Probably the chopping and the
>soaking in oil make the scallions wilty. I think it should sit around
>for at least half an hour, not used immediately. My parents use
>whatever oil they have on hand, I think usually canola or extra light
>olive oil. It should not be a strong oil like peanut.

the peanut oil i can get a hold of (planter's or the store brand) must
be overly refined, then. i can't really detect a taste or odor.

your pal,
blake

My parents got some chicken from a BBQ place they never tried before,
and their ginger scallion make use of a strong peanut oil, possibly
imported from China, and the addition of what I believe is lesser
galangal (sand ginger) powder.

Tippi wrote:
> My parents got some chicken from a BBQ place they never tried before,
> and their ginger scallion make use of a strong peanut oil, possibly
> imported from China, and the addition of what I believe is lesser
> galangal (sand ginger) powder.

Interesting! The one I get from the Super 88 doesn't seem to have
a peanut flavor or smell to it. I need to get some galangal powder,
we use it for Indonesian nasi goreng.

--
Dan

Dan wrote on Thu, 28 Feb 2008 15:20:17 -0500:

DL> Tippi wrote:
??>> My parents got some chicken from a BBQ place they never
??>> tried before, and their ginger scallion make use of a
??>> strong peanut oil, possibly imported from China, and the
??>> addition of what I believe is lesser galangal (sand
??>> ginger) powder.

DL> Interesting! The one I get from the Super 88 doesn't seem
DL> to have a peanut flavor or smell to it. I need to get some
DL> galangal powder, we use it for Indonesian nasi goreng.

Try to make sure it's not 5 years beyond its expiration date, as
is not uncommon :-) Powdered galandal keeps no better than
powdered ginger.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Feb 28, 3:20 pm, Dan Logcher > wrote:
> Interesting! The one I get from the Super 88 doesn't seem to have
> a peanut flavor or smell to it. I need to get some galangal powder,
> we use it for Indonesian nasi goreng.

Note this is "lesser galangal" or "sand ginger" I'm talking about, not
the same as the common galangal used in Thai cooking, which is called
"southern ginger" in Chinese. (Not sure which one you have.)

http://en.wikipedia.org/wiki/Kaempferia_galanga