Spring onion oil: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">This is unusual</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">And very tasty.</span> | |||
<span class="reviewAuthor">[[User:Klapaucius|Klapaucius]] </span></span> | |||
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|TotalCalories = 2724 | |TotalCalories = 2724 | ||
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|PrepTime = 2 minutes | |PrepTime = 2 minutes | ||
|CookTime = 13 minutes | |CookTime = 13 minutes | ||
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This Vietnamese condiment is great with [[noodles]] and [[soups]] and is a brilliant way to use up the glut from the garden before they go to seed. | This Vietnamese condiment is great with [[noodles]] and [[soups]] and is a brilliant way to use up the glut from the garden before they go to seed. | ||
Revision as of 15:43, 18 March 2021
Recipe review
This is unusual
5/5
And very tasty. Klapaucius
| Spring onion oil | |
|---|---|
 |
| Servings: | Servings: 10 - Makes 250 ml (8 fl oz) |
| Calories per serving: | 272 |
| Ready in: | 15 minutes plus cooling time |
| Prep. time: | 2 minutes |
| Cook time: | 13 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 17th January 2013 |
This Vietnamese condiment is great with noodles and soups and is a brilliant way to use up the glut from the garden before they go to seed.
It will keep for 2 weeks if sealed and refrigerated
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 250 ml (8 fl oz) groundnut oil or vegetable oil (olive oil would be healthier, but not authentic)
- 16 spring onions,washed, trimmed and very finely sliced on the diagonal
- 2.5 cm (1") ginger root, peeled and sliced
Method
- Heat the oil in a pan and add the ginger and spring onions
- Fry for about 10 to 15 minutes until the spring onions turn golden
- Keep the heat on the low side to ensure you don't burn the ingredients as this may bring out unpleasant flavours.
- Allow to cool fully and then strain or sieve out all the solids
- Store in sealed jars in the fridge
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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