Tuesday, January 6, 2015

Tuesday Tips: How to Make Ginger-Garlic Paste

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    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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3 comments:

  1. What a terrific staple to park in the fridge! And I need to start freezing my ginger, too! Great tip.

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  2. This is an awesome idea Ramona! I feel like I'm constantly short on garlic for stir fries and such, and the ground spice just isn't the same. I'll have to whip up this ginger garlic paste for sure this winter! :D

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  3. Freezing ginger is a great idea, thank you! I've tossed way too much of it down the drain.

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