This paste is just as useful in Chinese cooking as sambal (chili paste in Malaysian cooking) or tomato paste in Italian cooking. You can put this on fish or poultry, rice and noodle; and then invent new ways to use it.
to just put it in a rice cooker with some rice, or, for a heartier meal, just add chicken. I love it on steamed fish or chicken. I love it with braised pork belly with dark sauce. I love it on caramelised garlic with egg noodles. I love it on plain
Ginger paste, I heart you.
It’s a quick fix after a busy day or one of those dark, cold, gloomy Melbourne evenings. Essential in every Chinese refrigerator.
I had some friends over one day to help with wedding stuff. I bribed them with some home-made char siu (BBQ pork) and siu yoke (crispy pork). I put HEAPS of ginger paste in the rice and the scent that wafted from the rice cooker was just knee-buckling. The crowd even asked for more to eat along side the meat and I admit, I could eat ginger steamed rice on its own.
Other ways with ginger and garlic paste:
Ginger & Garlic Paste (makes 2 jars)
- 200g fresh ginger, roughly chopped
- 200g fresh garlic, roughly chopped
- 4 stalks spring onions, chopped
- 1 ½ cups canola oil
- 3 tbsp salt
- 3 chicken or vegetable stock cubes
- Process ginger, garlic, spring onion, salt and stock cubes in a food processor into a paste.
- Warm up oil for approximately 3 minutes in medium heat.
- Add oil to paste (This method will bring out the aroma of the paste).
- Cool before bottling.
- Keep in fridge.