Preserved Ginger in Syrup

Preparation: 10 mins
Cook: 1 hr 30 mins
Makes abt 2 cups (500ml)
Taken from The Malaysian Women's Weekly (September 2004 issue)

500 gm fresh young ginger, peeled, sliced thinly
440 gm castor sugar
125 ml water

Method:
1. Place ginger in a microwave-proof pot with enough water to cover it. Microwave on high for 3 mins. Allow to cool and drain
2. Return ginger to a pan. Add fresh water to cover, bring to the boil over a stove. Reduce the fire, simmer, covered, for abt 45 mins or until ginger is tender. Drain and set aside
3. Place 1 cup (220 gm) sugar and measured water in a pan. Stir over low fire, without boiling, until sugar dissolves. Bring to a boil, then turn fire to low and simmer, uncovered, for 5 mins. Add ginger, bring to boil again, then reduce heat and simmer,uncovered for 10 mins. Pour ginger mixture into a bowl
4. Strain syrup into a small saucepan; add remaining sugar and stir over a low fire, withoug boiling, until sugar has dissolved. Bring to the boil, then simmer, uncovered, for 5 mins. Pour syrup over ginger and allow to stand overnight

Chef's tip: If you bottle this sweet ginger, it can be refrigerated for 3 mths. It makes a refreshing accompaniment to ice cream