GINGER Making Beer

When I was in KSA a few years ago, I wondered about theprocedure how to make beer at home or in the kitchen until I read a post in jandrhanson blog about beer making. It is so simple you can do it yourself in your kitchen in about 15 minutes. You can modify this method, of course, you only have to remember that the more sugar, and if fruits are used; the brewing will create a stronger drink. Here is an excerpt for the Ginger Beer from jandrhanson's blog: Ginger Beer 1 cup raw sugar 2-3 tablespoons freshly grated ginger root (luya) Juice of 2 lemons (kalamansi) Strips of lemon peel (balat ng kalamansi) 1/4 teaspoon fresh champagne yeast (from a home-brewer store) ( you can also use an ordinary yeast used in making bread) Fresh, pure water For 1 liter of ginger beer: clean 1 liter plastic soft drink bottle with cap; its not a bad idea to pour a little hot water over and into them to sterilize, but be careful not to boil them! (you can also use smaller or larger bottle depending on size of batch; I prefer four 500 mL plastic bottles) 1) Gently boil the sugar in 1 cup of water with the ginger root and strips of lemon peel from one or more lemons (not the white pith, just the outer yellow skin), until thickened and syrupy - about half an hour. Let cool to about 90-100 degrees - about an hour depending on your room temp.

2) Dissolve the yeast in a little warm water and let sit for no more than 10-15 minutes. 3) When the syrup has cooled, remove lemon peels but leave in ginger. Add the yeast and stir well. Split the ginger syrup evenly between the bottle/s.

4) Fill the bottles with fresh water to about 1 1/2 - 2 from the top. Put the caps on securely. Squeeze a bottle near the top to feel how it feels un-carbonated. 5) Place the bottles in a warm out-of-the-way place for 24 hours if its warm (80-90 degrees) - I put ours inside a cooler in the workshop, in case a bottle blows, to confine the mess. To check the bottle for carbonation, gently - gently! - squeeze and youll feel the firm pressure. If its cooler, it might take longer. 6) After the ginger beer has carbonated, refrigerate to stop the yeast action. Its advisable to release a little of the pressure when it goes into the fridge - loosen cap slightly and let it pish just a tad. 7) To serve, pour through a strainer, and dont pour all the way out or shake, as you dont want the yeast sediment in the bottom. Enjoy!

Ginger Tea and Candy

Tayong mga Pinoy ay mahilig kumanta. Kapag ang ating boses ay medyo may problema, sasabihin sa atin, uminom ka ng luya. Papaano ba gumawa ng tsaa na mula sa luya? Instant Ginger Tea Sangkap: 1 kilong luya (buo) 2-3 kilong asukal (pagsamasamahin ang pula at puti) Paraan ng Paggawa:

a. Piliin ang mapuputi at murang luya. b. Linisin at alisin ang may mga gasgas. Hugasan mabuti at timbangin c. Balatan ang luya d. Hiwain ng manipis o tadtarin. e. Lagyan ng tubig (1 tasa 0 sapat lamang para matakapan) f. Gilingin ang hiniwang luya sa osterizer, kung walang osterizer pukpukin ang hiniwang luya. g. Salain at sukatin, kunin ang katas at lagyan ng asukal (2-3 kilo) h. Haluin at pakuluin. Hinaan ang apoy kapag ang sirup ay malapot na. i. Lutuin at haluin hanggang lumiit at matuyo (katulad ng cereal). j. Bayuhin at salain. k. Balutin ng maliit na plastic bago isalang mabuti. l. Para maging inumin o salabat, dagdagan ng 1 kutsarang instant ginger tea sa bawat tasa ng mainit na tubig. Candied Ginger * Hugasan at kaskasin ang balat ng luya. Hatiin pa crooswise na ayon sa gustong hugis, 1/6 pulgada hanggang pulgada ang lapad. * Ibabad sa tubig ang hiniwang luya habang ikaw ay gumagawa. * Pakuluin ang luya sa tubig ng 3 minuto at palitan ang tubig ng 9 hanggang 10 beses habang ito ay kumukulo para maalis ang anghang. Kapag nakuha na ang tamang anghang, dagdagan ng tubig at asukal (kalahati ng dami ng tubig) para matakpan ang hiwa hiwang luya. * Ilaga ng 10 minuto at ilagay sa isang tabi buong magdamag. * Kinabukasan, lagyan ng parehas na dami ng asukal, ilaga ng 10 minuto at itabi. * Sa ikatlong araw, ilaga ang luya sa sirup hanggang ang sirup ay lumapot at matuyo. * Ikalat sa tray ang hiwa-hiwang luya at patuyuin mabuti.