An Asian Kitchen Basic ingredient

One of the basic ingredients of Asian cooking is this ginger and garlic paste. Those who cook and eat a lot of asian foods will benefit from making this paste ahead of time and having it stored in their cold pantry for whenever needed. If you do not use much of this paste, it is then better to make a small batch when needed, freshly as you cook the recipe.

Mind that this recipe is not meant for long storage, as generally garlic is risky ingredient for long storage. This is due to the fact that garlic may be contaminated by botulinum, a potentially fatal bacteria. Therefore, when the garlic is crushed and stored in a low-acid recipe such at this one, the bacteria produces dangerous toxins, even when the product is stored in the refrigerator. Cooking the paste thoroughly for at least ten minutes destroys this toxin. However, since this is such a dangerous toxin, it’s best to store only as much paste as you plan to use over the next three days. As such, if you have no real use for this recipe, best that you prepare the small batch freshly as you cook. I have included for you the recipe and instructions for a slightly longer storage (not too long just a couple of weeks), check it out…



1/2 cup chopped ginger

10 cloves garlic

½ tsp salt

1.5 tsp vegetable/seed oil

2 tbsp white vinegar (optional for longer storage, see below)

Wash and dry the ginger very well as any moisture will spoil this paste and shorten its shelf life. Once thoroughly dried, chop the ginger into rough cubes.

Peel the garlic, and remove any green sprouts from its centre. These green sprouts are the source of heat and strong smell in garlic.

Place the ginger cubes and prepared garlic in a small blender and add the salt. Blend them together until smooth, drizzling the oil as you blend to create a homogeneous paste.

Place the paste in a sterilised jar and store in the coldest part of your refrigerator for up to 4 days.


To elongate the shelf life of this paste you can use vinegar instead of oil and cook the sauce once done for 10 minutes or until it starts steaming. This kills any bacterias and the vinegar acts as a preservative here. Just mind you the vinegar will make the garlic blueish green, which is a natural reaction by garlic to acid.

Place this paste in a sterilised airtight jar, this is very important that the jar is properly sterilised and dried. Store in the coldest part of your fridge for up to 2 weeks.

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