Think Spice...Think Ginger!!!

Here in Peru, the grocery stores typically sell spices in small bags of 15-20 grams each. In the market, you can buy spices out of the plethora of bags or cans which allows you to buy as much or as little as needed. Many people shop for what is needed only that day and do not plan to store any. I, however, do not have time to go to the market every day and prefer my spices available on the shelf in my cupboard. I buy spices, especially the ones I use often, like canela and comino, in bulk from a supplier in California called Whole Spice. Although buying their small quantity bags don't amount to much savings, their pound bags are very economical. We do have excellent spices here in Peru, but buying one large bag instead of 20-some small bags is a relief!

Sunita from Sunita's World created a monthly event surrounding spices. I do believe that one of my favorite parts of cooking is using fresh herbs and spices. So far, she has featured cumin, mustard seeds and saffron. In November, when you think spice...think ginger!

When I saw that the featured spice for this month was ginger, I immediately thought of ginger scones, gingerbread, and gingersnaps.

But then my kitchen has sure seen a lot of baking in the past few weeks, so it suddenly became my goal to do something salado – salty instead of sweet. Instead of burying the ginger in baked goods, I wanted it to shine!


I had cut out a recipe some time ago from a Cooking Light magazine. It struck me as fresh and delicious. But, like so many other recipes, it was buried among the bunch! So as I pondered something salty and something gingery, my mind raced to this recipe. Here is my submission for think spice...think ginger!

Shredded Carrot Ginger Pancakes

2 1/2 cups of coarsely shredded carrot
1/2 cup of chopped green onion
1 teaspoon of minced garlic
1 tablespoon of grated peeled fresh ginger
3 tablespoons of flour
1/4 teaspoon of salt
1 egg, lightly beaten
1 tablespoon of canola oil

In a large bowl, combine carrot, green onion, garlic and ginger. Sprinkle flour and salt over the carrot mixture; stir to combine. Pour egg over the carrot mixture and stir to blend. Heat 1 1/2 teaspoons of oil in a non-stick skillet coated with cooking spray over low heat. Using about 1/4 cup of batter per pancake, spoon 4 pancakes onto hot pan, spreading each to a 4-inch diameter. Cook 4 minutes on each side or until bottoms are lightly browned and cooked through. Transfer to a plate, keep warm. Heat remaining oil in pan, repeat procedure with remaining batter. Makes 8.

Serve with a dipping sauce made by combining soy sauce, rice vinegar, water, honey, minced garlic, and grated ginger.


Tortillas de Zanahoria con Kion

2 1/2 tazas de zahanhoria rayada
1/2 taza de cebolla china picada
1 cucharita de pasta de ajo
1 cucharada de kion rayada
3 cucharadas de harina sin preparar
1/4 cucharita de sal
1 huevo, batido
aceite para freir

En un tazon grande, combine zanahoria, cebolla china, ajo y kion. Agregue harina y sal y moverlo para combinar. Agregue el huevo, mezcla todo. Caliente un sarten con poco aceite y agregue la masa por 1/4 taza para hacer 4 panqueques. Cocine por 4 minutos cada lado o hasta que este dorado la parte abajo y cocido todo. Transfiere a un plato y mantenga caliente. Repites con el resto de la masa. 8 porciones.

Sierve con una salsa de sillao, vinagre de arroz, agua, miel, pasta de ajo y kion rayado.