---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies
       Yield: 1 Servings
            -BWHT68A    GAEW SHIMIZU
      14 oz Young ginger; peeled and
            -sliced 1/8 thick pieces
   8 1/2 c  Sugar
       2 c  -water
       8 ts -salt
       2 ts Lime juice
   1. Place ginger slices in a pot and pour in enough water to cover all the
   pieces. Bring to a  gentle boil and let the boiling continue for several
   minutes then drain. Repeat this procedure 3-4 times to get rid of the
   2. Poke holes in the gingers with a fork or a bamboo skewer and blot with
   paper towels (doing this will assure proper absorption of syrup). Place in
   a glass jar big enough for ginger and syrup.
   3. In a pot, combine 1 1/2 cups sugar, 2 cups water, 2 tsp salt, 2 tbsp
   lime juice and bring to a boil over medium heat. Remove from the heat and
   cool. Pour the syrup into the finger jar and cover tightly. Let stand
   4. Next day, pour out only the syrup into a pot and add 2 cups of sugar and
   2 tsp salt. Bring to a boil or until sugar and salt is dissolved. Cool and
   return the syrup to the jar. Cover and let stan overnight.
   5. Next day, repeat step 4, but with only 1/2 cup sugar and let stand
   overnight again.
   6. Repeat step 5 once more but let stand 2 nights this time.
   7. Pour ginger/syrup into a strainer and discard the syrup. Spread ginger
   pieces in a single layer on a foil-lined cookie sheet and dry in the sun or
   in an oven (lowest heat) until the gingers become glazed or glisten and
   dried. Place in a large bowl or zip lock bag and coat with the remaining
   sugar (measured at the beginning of this recipe). Store in an airtight
   container. Keeps up to 4 months. Serve with unsweetened tea or other hot
   beverages. Happy (Thai) Cooking!! *:Gaew in IL:* 7/23 01:11 pm CDT
    (Screen name: Ying Thai on AOL)
   Formatted by Elaine Radis BGMB90B; October, 1993 Posted July, 1993