All Vinegared Up!

Mum, the greatest chef (in my opinion), came by to cook her famous vinegared ginger for my confinement last Sunday, filling the house with the wonderful smell of vinegar and sesame oil! This is a classic Cantonese dish for confinement and it is believed to help in expelling wind from the body.

So, let's start with the ingredients - sesame oil, black vinegar and 'Boon Tong' ginger (only available in Malaysia - all thanks to my brother who lugged back 5kgs for me and my parents who scrapped the skin off the ginger!) :



Preparing the vinegar - by adding brown sugar in it. I was the official taster and it is sooooooo good!! :



Frying the 'Boon Tong' ginger in sesame oil:




Transferring the fried ginger into the vinegar:



Viola! The vinegared ginger is done!



The ginger will have to be soaked in the vinegar for a few weeks, so that the vinegar will be spicy enough to do it's job - to expel wind! And usually by then, the ginger will just taste like any other vegetable/root... well, i can't wait to taste this yummy pot of good stuff! And of course, the pig trotters and egg that gets soaked together with the vinegar as well...

Yums!!