Plenty of recipes, especially Asian ones, call for garlic and ginger paste. It's actually just garlic and ginger blended together so make it fresh!
If you're storing this in the refrigerator, you can cover the paste with a layer of olive oil - this way it will keep much longer.
Altered ingredient amounts. Thanks! But I would also suggest to use half the amount of ginger .For eg.garlic-125g,ginger-60g.so that the paste is better and more tastier!Thanks for posting anyway! - 29 Sep 2008
EASY EASY EASY!!! What a money saver! I can't understand someone having a hard time making this. I used a veggie peeler on refrigerated ginger root (took maximum of 2 mins!!!), and pre minced garlic, with extra LIGHT olive oil as not to interfere with the flavours. Took me about 5 mins total, if that! Wish everything could be homemade this easily! Thanks! - 29 Sep 2008
Graci! Had the same problem. This worked beautifully. - 29 Sep 2008