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Saturday, March 28, 2015

Saenggangcha (Korean ginger tea) (vegan)

Brew your own ginger tea out of fresh ginger. A valuable lesson from the Korean cuisine is that this tea can ward off colds, fatigues and general mood drops anytime. (Anyway, I, for one, didn't really need any excuses to enjoy a tea I already loved in its packaged form in the first place.)
Recipe source: here.

Last year: Pajeon (Korean green onion pancakes).
Two years ago: Eggplant, pomegranate and chickpea cous cous (vegan).
Three years ago: Mechouia salad (roast vegetables and tuna) (Tunisian).
Four years ago: Zucchini and coconut muffinsMelanzane alla parmigiana (Italian) and Pancetta and artichoke pizza.

Ingredients (serves 2):

  • 1 piece of fresh ginger 
  • 2-3 tablespoons honey or sugar
  • 2 cups boiling water
  • some pine nuts to decorate the top of the tea (optional, I skipped them)

Peel the ginger and finely mince it or grate it. Put it in a strainer and pour the boiling water over it:

Let it infuse for 10-15 minutes, then discard the ginger and sweeten it with the sugar or honey. Decorate with pine nuts, if using.
It's done. Bottoms up :) (Well, take it metaphorically. No need to rush the drinking, just enjoy the experience.)

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