Ginger and garlic paste is called for in a variety of recipes and is easy to make. All you need to do is chop ginger and garlic into fine pieces and blend the mixture. The result is a fresh ginger and garlic paste you can use in any recipe.
You will need:
250 g ginger
500 g garlic
2 ml turmeric
4 ml salt
If you intend to store the paste beyond a month, add 15 ml vinegar and 15 ml olive oil (that has been warmed and cooled)
Wash and scrape the ginger root using a spoon. Wear gloves, or else your fingers will burn after you finish scraping the ginger root. Cut it into chunks.
Peel garlic and cut each in half if the cloves are very large.
Place the ginger and garlic in a blender.
Add 2 ml turmeric and 4 ml salt
Blend the mixture until it is smooth and creamy.
Store in small glass freezer proof air tight food storage containers.
Keep one container in the refrigerator and rest in the freezer compartment.
To peel a large amount of garlic, soak as many garlic heads as you need in just luke warm water for 15-30 minutes. Drain and peel them all. The peels should come off effortlessly.
Category: Cooking Methods
Sub Category: Condiments
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