Mudgeeraba Spices
Garlic, Ginger or Lemon Grass Paste Recipe
Find endless flavor inspiration with Garlic/ginger or lemongrass paste. You can’t beat freshness for punchy flavour, add either or both to Southeast Asian soups, noodle dishes, curries and stir-fries as well as cakes, cookies and teas.
Ingredients
- Garlic and Ginger Paste
- Fresh garlic - peeled and roughly chopped
- Fresh ginger - peeled and roughly chopped (Tip: use a desert spoon to peel ginger-way easier)
- a little water until you achieve a paste consistency
- Lemongrass Paste
- Fresh lemongrass - cut 1-2cm off from bottom and 10-15cm from top and take the course outer layer off - chop remaining pieces
- a little water until you achieve a paste consistency
Method
- Chop up the ginger, garlic or lemon grass into small pieces, place in a blender and blend with enough water to grind to a fine paste. Alternatively use the mortar and pestle and grind to a fine paste
- Will keep for 2-3 days in fridge.
