(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!

  • rustydrd@sh.itjust.works
    3·
    15 hours ago

    The recipe is made up and lives in my head. The main thing would be the quark-oil dough like in this recipe, although I would add some lemon zest to the dough. For the ginger, a piece the size of the tip of your thumb would probably be enough (perhaps a bit less if you have large thumbs, the taste gets milder as the sauce cooks).