Ingredients:
- Fresh ginger, peeled and finely chopped (about 1 cup)
- Water
- Optional: Canola oil
Instructions:
With a Blender:
1. Chop the Ginger: Peel and finely chop the fresh ginger.
2. Add to Blender: Place the chopped ginger in a blender along with 2-3 tablespoons of water.
3. Blend until smooth: Blend until you have a smooth paste. Ensure the paste has a thick and creamy consistency.
4. Add More Water (if needed): If the paste is too thick, add a little more water and blend again.
5. Optional: Add Canola Oil: For longer storage, you can add 1-2 teaspoons of canola oil to the blender. It helps preserve the paste and prevents oxidation.
6. Store: Transfer the ginger paste to an airtight container. It can be stored in the refrigerator for up to a week or frozen for several months.
Using Mortar and Pestle:
1. Chop Ginger: Peel and finely chop the fresh ginger.
2. Grind with Mortar and Pestle: Place the chopped ginger in a mortar. Use a pestle to start pounding and grinding the ginger.
3. Add Small Amount of Water: As you pound the ginger, add a small amount of water. This will help in the paste formation.
4. Continue Grinding: Continue grinding and pounding until you have a smooth paste.
5. Store: Transfer the ginger paste to an airtight container. It can be stored in the refrigerator for a few days.
Remember that the ginger paste will concentrate the flavor, so use sparingly unless you want a very strong ginger taste in your dishes.
Tip: If you wish, you can add some garlic cloves or lemongrass to the ginger paste to create different flavor combinations.