Happy Tuesday Everyone! I love to cook Asian foods and most of the time these foods require a
combination of ginger and garlic. Fresh ginger and garlic always gives
the best taste, but sometimes when you're rushing to get dinner on the
table it's one extra step that I dread. I seem to always forget to have
these two items prepped when I'm getting my ingredients out to cook. So
having a pre-made ginger garlic paste in the fridge ready to go is so
incredibly handy and time saving. I just open a jar and spoon out as
much paste as I need in a dish. You can buy prepared ginger-garlic
paste at some stores, but I find them lacking in flavor. Plus I feel
like I'm paying a premium for the convenience. Buying my own ginger and
garlic and whizzing it in the food processor with a little bit of
canola oil easily gives me the fresh, flavorful paste for a fraction
of the cost.
Ingredients:
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 2-3 blubs of garlic and about a pound of cleaned ginger and 1/4 cup of canola oil. This should last me about two weeks. 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. Store in an air-tight container in the fridge for about two weeks. Hope this helps make your cooking a littler easier.
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 micro-plane 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 frozen) ginger to make the ginger/garlic paste above.
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