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Wednesday, July 21, 2010

Ginger Garlic Paste

Garlic Paste: ingredients

Garlic Paste: result

A friend from India brought some fresh tender ginger. If there were more, I could slice them up and preserve them for sushi. With only 250 gm, I decided to add another 250 gm of garlic, 1 tsp salt and dump the whole lot (without adding any liquid or water) into the food processor and turn it all into paste.


  • 250 gm fresh tender ginger
  • 250 gm fresh garlic
  • 250 ml sunflower oil
  • 1 tsp salt


Then heated up 250 ml of sunflower oil, cook the ginger garlic paste on medium heat.

A general guide to make sure that the paste is ready: the bubbling oil will be cloudy initially. After 15-20 minutes, as soon as the oil clears, it's done.

Cool and pour into a clean jar.

Keep in refrigerator for at least a month or longer.

This paste is good for Hainanese chicken rice, for curries and even as dip, eg. for pot stickers.

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