Equal parts ginger and garlic. Some canola oil.
*Note: I don't want to give actual amounts here because it all depends on how much you cook with ginger and garlic. I use it so many Sri Lankan, Indian, Thai and Chinese dishes that I used 2 1/2 blubs of garlic and about a pound of cleaned ginger and 1/4 cup of canola oil. This should last me about a week. I usually use about 1-2Tbs of this mixture depending on the dish.
Directions: Put all items into a food processor and blend until smooth.
Here is a bonus cooking tip to using ginger. If you buy a lot of ginger and want to save it for a rainy day don't put it in the fridge. All you have to do is clean the ginger, cut it into 2-3 inch pieces, put in a plastic food storage bag and freeze it. I freeze pounds of ginger at a time and just take it out and use a microplane grater to grate the ginger into any dish I need it for. Your ginger will last for months in the freezer without any problem. But it is best to use fresh (never been frozen) ginger to make the ginger/garlic paste above.
I make the same way yes it does save time when making food
ReplyDeleteOne of the best combinations!
ReplyDeleteThat is an incredible idea! Love both flavors and of course give that special kick for any dish..got to make this! Thanks for the recipe!
ReplyDeleteI've bought the pre-made pastes before for ease, but when I look at the ingredients, there are usually some other mystery things on the label. This is a much better alternative. Thanks for sharing!
ReplyDeleteGreat idea for having a quick way to flavor your meals already prepared! And so much better than the jarred stuff!
ReplyDeleteWhat a great idea! I cook with both of them often, love the idea of having it ready on hand!
ReplyDeleteBrilliant! Love garlic and ginger in everything.
ReplyDeleteRamona this is GREAT! I love the garlic / ginger combo and use them all the time in marinades! Thanks for the tip about freezing the ginger, too...
ReplyDeleteWhat a great timesaver!!! And so pretty in that glass crock :)
ReplyDeleteOh wow I love this post. The combo is fabulous.
ReplyDeleteyou have one beautiful space here...love this ginger-garlic paste, a must have in all indian kitchen
ReplyDeleteI love how easy this is! We definitely use ginger and garlic a lot in our house, so this would get used up in no time =)
ReplyDeleteAlthough I cook a lot of Asian food, I don’t seem to use ginger a lot. Garlic on the other hand is added to most of the dishes so that goes very fast. It’s a great idea of prepping them first and keep them in the fridge till you need it. And yes, ginger is always in the freezer just in case I need some.
ReplyDeleteSo that is how you make garlic and ginger paste and how you get ginger not to go bad! Thank you: now I can start using fresh ginger instead of powder....
ReplyDeletecan i use normal vegetable oil instead of canola oil
ReplyDeleteyes... vegetable oil should be fine. :)
ReplyDelete