Best Ginger Garlic Paste Recipes
GINGER GARLIC PASTE
After finding tons of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at local grocery stores, I decided to find a recipe for it myself. Basically it is just equal amounts of ginger root and garlic pulsed together. Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long.
Provided by DC Girly Girl
Categories World Cuisine Recipes Asian
Time 10m
Yield 16
Number Of Ingredients 3
Steps:
- In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.
Nutrition Facts : Calories 23.6 calories, Carbohydrate 3.6 g, Fat 0.9 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 2.1 mg, Sugar 0.2 g
CHINESE CHILI PASTE WITH GARLIC & GINGER
Spicy sauce made from soybean paste, hot pepper, oil, garlic, and ginger; used as an ingredient in Chinese cooking and as a condiment. Store, tightly covered, in the refrigerator.
Provided by littleturtle
Categories Sauces
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat an 8-inch skillet over med-high heat; add oil when skillet is hot.
- Stir in bean sauce, red pepper, sugar, garlic, and ginger.
- Reduce heat to low, and cook, stirring frequently so it doesn't burn.
Nutrition Facts : Calories 180.6, Fat 14, SaturatedFat 1.8, Sodium 1.4, Carbohydrate 14.9, Fiber 0.6, Sugar 12.9, Protein 0.4
GINGER-GARLIC PASTE
I usually ask my kids to peel the garlic and ginger while they are watching tv :) That's the hardest part! I store it in the fridge. Don't be alarmed if it starts to turn greenish ...it usually discolours within an hour or so. It's just fine :)
Provided by Ranikabani
Categories Vegetable
Time 1h
Yield 1 jar
Number Of Ingredients 3
Steps:
- peel ginger and garlic.
- Put both together in a food processor or blender and chop until it's as fine as it will go (add a bit of water to it... not too much... just enough so that it's not hard on the blender!) Put into a glass jar and keep in the fridge.
- Use in Indian/Thai/Chinese recipes or whenever ginger-garlic paste is called for.
GINGER-GARLIC PASTE
Provided by Jonathan Reynolds
Categories condiments
Time 5m
Yield About 6 tablespoons
Number Of Ingredients 3
Steps:
- Combine all ingredients and 2 tablespoons water in a blender. Blend until smooth. Add more water if necessary. Will keep up to one week refrigerated.
Nutrition Facts : @context http, Calories 29, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 0 grams, TransFat 0 grams
GINGER GARLIC PASTE RECIPE (VIDEO) | HOMEMADE GINGER GARLIC PASTE » FOODIES TERMINAL
Learn to make & preserve homemade ginger garlic paste recipe for 6 months without turning green. The post includes amazing tips & tricks & a video too.
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- Wash & pat dry the ginger root completely with the help of paper towels. Peel & dice the ginger root into large chunks.
- Peel the garlic pods and chop them into big pieces.
- Add the ginger & garlic pieces to the blender jar. Pour half the mentioned oil and grind them.
- After giving a few pulses in the mixer grinder add the rest of the oil and make a complete paste.
- When it's done mix in the turmeric powder with a spoon or you may add the powder and than pulse the mix for a few seconds in the blender.
- Sterilize the storing air tight jars in boiling water. Dry them completely than store the ginger garlic paste. Keep them in the far end of your fridge or freeze them in small freezer safe containers.
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