garlic
ginger
paste
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.