In this post, I, am going to show you how to make garlic ginger paste at home. This paste is an essential ingredients for many food recipes. For example, you can use it in your soups like this chicken pepper soup.
Even more, you can use it to season your stew, meat, fish, jollof rice, seafood sauce and so on. Most importantly, It is really convenient, saves a lot of time if it is made in bulk and store for later use.
Certainly, you want to use a completely clean and dry spoon to scoop it whenever you want to use paste. This is important, in other not to contaminate it with strange materials so as to use it for a longer time.
Furthermore, you can add some little turmeric to the paste to make the colour brighter. Also, you may add some salt into the paste while you make it.
Because you may over salt your food should you forget that you already have salt in the paste.
I am therefore going to skip salt here. However, you may still go ahead to add salt if you like.
How To Make Garlic Ginger Paste
How to make garlic ginger paste is basically blending ginger and garlic together into a paste with a very little water. In addition, because ginger is usually, more pungent than garlic, I am going to add it into the blend at a smaller quantity.
So, instead of buying the two ingredient paste from the store, you could make your own fresh from home and keep it in your fridge. At least with that you know exactly your food when you use it.
So, depending on how often you use this ginger garlic paste at home, this recipe should be able to last you for about six months. In addition, you want to put half of the paste in the the freezer, and the rest in the fridge after blending.
Homemade garlic ginger paste is very easy and simple to make, nothing technicality needed here.
Certainly, you want to employ a high standard of hygiene in this recipe to ensure it last longer.
- Garlic cloves 400g
- Ginger 300g
- Peel off the skin of all the ginger and garlic nicely with a knife. It is important to peel it to maintain a high quality garlic ginger paste. Also, that will help to extend the shelf life
- Cut off the hard head of the garlic and then wash the peeled garlic and ginger very well with clean water.
- After that, cut the ginger into tiny bits for easy blending
- Pour all the peeled garlic and ginger into a blender, add a very little water and blend till smoothness
- Pour the paste into a clean jar, cover it and store in the fridge . At this point, this paste can last for about two to three weeks in the fridge. But to increase the shelf life keep reading.
How Do You Preserve Ginger Garlic Paste ?
So after you blend the ginger and garlic, now preserve or extend the shelf life by frying it. Pour some good amount of olive oil about 1 cup in a dry pan.
If you do not have olive oil handy. Then, make use of a vegetable oil or any cooking or frying oil you have handy.
First of all, you may not need to worry about the quantity of the oil. Because most recipes that requires garlic and ginger paste also requires oil,
Once you have the olive oil in the frying pan, heat it up and pour the garlic ginger paste into it. Let if fry while you stir it at interval to prevent it from getting burned.
Depending on the level of your stove flame, keep frying it for about 20 to 25 minutes. Or keep frying the ginger garlic paste until almost all the moisture (water) in the pan has been evaporated and only oil is left in the pan.
At this point, the aroma is nice, the paste is very much ready for use in your soups, stews, jollof rice, meat, fish and so on.
Put it off the stove, and let the garlic ginger paste to cool down to room temperature. And then, pour it into your clean jar, close it up and store for later use.
When To Add Ginger Garlic Paste While Cooking
Fry the ginger and garlic paste in a hot oil with diced onion. This is because, the paste contains lot of flavours that are oil soluble.
So what happens, is that when you fry it, it releases lots of flavours into the oil. Also, that process changes the structure of the the paste making the flavour ore complex.
And this flavours released in the oil in turn make your food taste great. However, you can use ginger garlic past towards the end of your cooking if our want to get the peak of the taste in your food.
How to make garlic ginger paste is by peeling off the skin of the ginger and garlic cloves. Then blend them into smoothness.
Finally, cook it in hot oil for 20 to 25 minutes or until almost all the water in it has been evaporated in other to extend its shelf life.