(250g are about 8 ounces)

i already made a garlic ginger paste (125g ginger, 125 garlic, some oil, some salt, puree it with a mixer) and froze it. first dish i used it was super nice, the second one had too much garlic, maybe i should have taken a bit more ginger, or i just used too much of the paste.

what do i look for? maybe something to make it durable, but recipes to consume it are also welcome, preferable vegetarian. otherwise i’m open for all ideas :-)

thanks a lot!

  • eaterofclowns@lemmy.world
    3·
    17 hours ago

    You can candy the ginger, which will preserve it a bit and can be used in baked goods or eaten alone!

    I have less experience with the curcuma but I’ve seen it added to smoothies. I think it can flavor some toasted nuts for a salad topping, or it can be made into a paste like you’ve done for a curry.

    • 7EP6vuI@feddit.orgOPEnglish
      3·
      17 hours ago

      didn’t know you could candy ginger yourself hat home, but does not sound too complicated. thanks for the idea!