forum: Food & Drink

#1 Sun 15 Apr 07 10:56pm


Member since Mon 26 Mar 07

Thai ginger sticks

Hello everybody...
Last night i went to a thai restaurant and with coffee they brouht us some sweet small ginger pieces all covered with sugar. They tasted great adn for my surprise they wasn´t hot.
I try doing them at home (just like i prepare candied orange peel) boiling the ginger in boiling water for about 15 min changing the water every 3 min and then cooked them in caramel. I springled some suggar on them and let them set. They tasted grat too but they have that hot flavour the ones from the restaurant didn't. Do you know the original recipe????


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#2 Mon 16 Apr 07 12:06am


From ell's kitchen
Member since Mon 11 Apr 05

Re: Thai ginger sticks

maybe they were made from candied ginger as opposed to fresh.

only guessing tho.

and that stuff usually comes in little cubes doent it.

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#3 Mon 16 Apr 07 5:32am


Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Thai ginger sticks

Sounds just like crystalized ginger - a very poplar sweet (candy) in the UK. I buy it at my local sweetshop, either plain, or covered in dark chocolate.

Yiu can also buy root ginger in syrup - which goes wonderfully well poured over vanilla icecream.

I'm sure if you do a search on the internet, you will find a supplier - and there are ots of recipes there too. … &meta=

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#4 Thu 26 Apr 07 8:07am


Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Thai ginger sticks

      14 oz Young ginger; peeled and sliced 1/8" thick pieces
   8 1/2 c  Sugar
       2 c  -water
       8 ts -salt
       2 ts Lime juice
   1. Place ginger slices in a pot and pour in enough water to cover all the
   pieces. Bring to a  gentle boil and let the boiling continue for several
   minutes then drain. Repeat this procedure 3-4 times to get rid of the
   2. Poke holes in the gingers with a fork or a bamboo skewer and blot with   paper towels (doing this will assure proper absorption of syrup). Place in a glass jar big enough for ginger and syrup.
   3. In a pot, combine 1 1/2 cups sugar, 2 cups water, 2 tsp salt, 2 tbsp
   lime juice and bring to a boil over medium heat. Remove from the heat and cool. Pour the syrup into the finger jar and cover tightly. Let stand
   4. Next day, pour out only the syrup into a pot and add 2 cups of sugar and 2 tsp salt. Bring to a boil or until sugar and salt is dissolved. Cool and
   return the syrup to the jar. Cover and let stan overnight.
   5. Next day, repeat step 4, but with only 1/2 cup sugar and let stand
   overnight again.
   6. Repeat step 5 once more but let stand 2 nights this time.
   7. Pour ginger/syrup into a strainer and discard the syrup. Spread ginger
   pieces in a single layer on a foil-lined cookie sheet and dry in the sun or
   in an oven (lowest heat) until the gingers become glazed or glisten and
   dried. Place in a large bowl or zip lock bag and coat with the remaining
   sugar (measured at the beginning of this recipe). Store in an airtight
   container. Keeps up to 4 months. Serve with unsweetened tea or other hot beverages.

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