Ginger Garlic Paste for Asian Cooking
1 cup raw ginger root, peeled and chopped
3/4 to 1 cup raw garlic cloves, peeled
1/4 cup oil
1 tablespoon turmeric, optional
1 teaspoon salt
Place all ingredients in blender, food processor or chopper and puree until smooth.
This paste keeps for about a month in a covered glass jar in the fridge, and can be frozen. The oil keeps the paste from setting up rock-hard, so that you can scoop out however much you need for a recipe, while the ingredients will keep frozen for a very long time!
It's easy to multiply this recipe to make however much paste you want; just remember to have slightly less than equal amounts of ginger and garlic; if you like a strong garlic taste, use equal amounts. To peel large amounts of garlic in a hurry, separate the individual cloves and strike with a heavy object. I lay them out on the table and bash them with a small castiron griddle pan! The petal paper will break and loosen and they will be easy to peel.
Source of recipe: This is a basic ingredient for many Indian and Thai dishes and I wanted to share the hint.