This is the kind of dish that beckon me once in a blue moon. It makes me go “hmmmm… …” just by slipping that black mellow nectar. The taste of this sourish comfort is pack with collagen (and fats) that is enough to give me an instant face life, and also a few more inches. It is also known as a confinement food. But in my kitchen, I have it whenever I feel like it.
This was my first attempt, and I must say it was not as labourious as I thought it would be. Best of all, it turned out tasting just like my mom’s. The recipe was googled and improvised by yours truly. I simplified it to make my life easier. Some recipes use old ginger, while others did not mention anything about the age. If you are like me, who loves to munch on the candied ginger after that long simmering process, use the young ones. They tend to be more tender and less fibrous compared to the old ginger. Next, the vinegar, which is the crux of the dish. Stick to the brand that is well recommended and you can’t go wrong.
The rest of the steps is as easy as ABC. This can be made a day before as it gets better overnight.
1 bottle of black vinegar and 500g of sliced ginger
1 front trotter and some tendons (optional)
Blanch the meat in boiling water for about 10 - 15 mins
Eggs, boiled and peeled. As many as you like or none at all.
Fry ginger in a wok without any oil. Keep going until the sides starts to brown. Then add in a dash of sesame oil and fry it for a little while more.
Put the fried ginger into a clay pot.
Heat up the pot. Add in one whole bottle of vinegar.
Fill up the bottle with water and that add in. Simmer the ginger and vinegar for about an hour, then add in the trotter. Continue simmering for another hour. Add in the tendon and eggs, simmer a further 20 mins, then serve.
A bowl of collagen packed goodness!
