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…
