I remember as a young girl sitting on the straw matt at home with my mom during the early evenings, cracking open one by one the ginkgo nuts and then gingerly get the tiny core out, without which this nut will taste so bitter. But it would be worth all the efforts for not only these nuts are so hard to find, priced as precious as gold, and supposedly one of the best aphrodisiac ancient secret of all time.
Fast forward to modern (COVID) era, this ginkgo nuts are easily found, reasonably priced, thanks to the global trade, goods are moving at breakneck speed. These rare precious nuts are no longer a rarity reserved only for a state banquet but something you can now enjoy on a weekday at home.
So how do we eat ginkgo nuts!
Here are my 2 favourite recipes, so easy to do, no time to it at all!
1. Roasted Ginkgo Nuts with Sea Salt
Put the partially shelled ginkgo nuts in a heated skillet with some sea salt and cook, stirring occasionally, until the nuts start to perfume. This will takes about 3-4 minutes. Sprinkle lightly with sesame oil just before serving. It’s a perfect accompanied by a cold beer or a glass of chilled white wine.
2. Ginkgo Nut with Young Coconut
You can also boil the peeled and cored ginkgo nuts in syrup in low heat until tender. It can be served hot (in the cold weather) or cold with shaved ice (in the summer) garnished with young coconut slices. It’s heaven on earth!
Akaryn hotel group will continue to bring you helpful at home tips during these uncertain times #FromAKARYNwithLove
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