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.