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Sep 25, 2000 08:16 PM

Preserved Ginger

  • d

I am having the hardest time finding this stuff. It is preserved ginger in syrup, whole ginger. There is a brand I have used for a long time, Rafello? Rafetto? I dunno, I can see the label in my mind but I cant see it in any market and havent for awhile. Yes, I have been to the usual Chinatown markets, but dont want something dyed pink. This is a critical ingredient in my twisted version of blackeyed peas, the sine qua non, and I have until New Years' Day to discover it.

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  1. You might call the Rafetto's store on Houston St. Alternatively, chinatown groceries such as kam man and kam kuo carry preserved ginger in syrup. It comes in green pottery jars and is sold in the area of the store with canned and jarred groceries (not in the refrigerator case). Good luck!

    Now, why don't you tell us how you make those beans?

    1 Reply
    1. re: jen kalb

      Jen, thanks, you are wonderful--to the rescue once again. I didnt know Rafetto's had a store on Houston and will check it out. I would like to find the 'green pottery jar' type, too. It would be fun to make a taste comparison. I am reluctant to post recipes here usually, but am feeling rebellious today, almost puckish enough to start another Hot Babbo Thread (kidding...kidding...), so here is a recipe from some old days near Fort Knox, KY:Prepare 1 pkg blackeye peas according to Quick Cook method. Brown 6 slices bacon, diced, and 3/4 to 1 lb of cut up kielbasa, chorizo or sausage of enthusiasm slowly and thoroughly. Remove meats and pour off fat. Saute 1 large chopped onion in any fat remaining until golden.Combine peas, onion, sausage and bacon with 1 tsp salt, pepper to taste, 1 tsp dry mustard, a decent amount of Tabasco and 1/4-cup preserved ginger, chopped, in a deep casserole. Pour 1/4-cup honey over the top, cover, and bake 1-1/2 hours at 325. Uncover casserole last half hour to brown.Hope somebody tries it and loves it! If you have it on New Years' Day it will bring you luck (although some years it seems to take awhile for it to kick in).