Garlic and ginger paste

Mix of garlic and ginger is the basis of a lot of Asian dishes. While cooking noodles, rice or even butter chiken, you will always need it. But, you can adapt this wonderful paste to your local cuisine and cook even chiken breasts with it. Paste will give an unforgatable aroma to any dish. 


120 gr. ginger 

1 garlic 

Salt to taste 

Vegetable oil 


Wash and dry ginger. Remove a skin from both ginger and garlic. Finely chop both. Place in a blender and whisk. Add salt to taste and a bit of oil. Transfer to desired vessel and cover with a lid or plastic. 

Keep in fridge for about 1 week. 

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