garlic
gingerpaste

This is a staple for curries, stir fries and just about everything in the Asian, Indian and Chinese kitchen. Super handy not to have to make it every time your need some.

100g p/w garlic
100g p/w green ginger, roughly chopped
40g Vine Valley white wine vinegar

Put everything into a food processor and process to a paste, scraping the sides down a couple of times.

Store in the fridge in an airtight container. If you are making larger quantities freeze.

copyright © Anant Singh
Jasmin Indian Restaurant, Adelaide, South Australia 2022