There are several methods of preserving ginger. The preserved product may not be a substitute for fresh but each has a variety of uses.Ginger oil
Place twelve slices of peeled ginger and a half cup of peanut oil in a small frying pan and cooking over medium heat until the ginger is browned and the oil is almost smoking. Remove the pan from the heat and remove the ginger slices with a slotted spoon. The remaining oil can be used in sauces, dressings, or even over pasta.Hot Ginger Oil
Use the above recipe and add 1 or 2 whole, dried hot peppers (such as Thai peppers). Experiment with the quantity, these peppers tend to be hot.Ginger pickle
50g fresh ginger (about a 3" long piece)
4 red chilies (such as Thai or chile de Arbol)
1 teaspoon tamarind paste
2 tablespoon oil
Salt to taste
2 sprigs curry leaves
A small piece of palm sugar
Chop the ginger into small pieces and fry in a pan with little oil. Add red chilies, curry leaves and fry for about 2 minutes.. Remove and cool.
Add mixture plus the tamarind and salt to a mortar bowl and use the pestle to grind to a fine paste. Add the palm sugar and blend for another minute.
Ginger Juice - Make your own fresh ginger juice by pressing pieces of fresh ginger through a garlic press. (Tip from Lily Loh, cooking school instructor).Freezing Fresh Ginger
Wrap unpeeled "hand" of ginger in plastic food wrap.
Slip into plastic zipper bag, press out air, seal, label, and date.
Store on freezer door shelf. Maximum storage time is 4 months.
To use, cut off the amount you need. A 1-inch square = 1 tablespoon minced ginger.Combine these 2 ingredients to make ginger wine:
1 tbsp ginger juice (see above)
1 tbsp Shao Hsing Hua Tiao cooking wineFive Flavor Oil ( cup):
2 tablespoons corn oil
1 tablespoon sesame oil
2 tablespoons scallion, chopped
1 tablespoon sliced ginger
Pinch Sichuan peppercorn
Pinch of red pepper flakeHomemade crystallized ginger
Peel and thinly slice 1 pound (500 grams) fresh gingerroot. Place in a saucepan, add water to cover, and cook gently until tender, about 30 minutes. Drain. Weigh and place in a saucepan with an equal amount of sugar and 3 tablespoons water. Bring to a boil, stirring often, until the ginger is transparent and the liquid is almost evaporated. Reduce the heat and cook, stirring constantly, until almost dry. Toss the cooked ginger in sugar to coat. Store in an airtight jar for up to three months.