Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Ginger Paste

Sauces, Seasonings, and Spices

Ginger Paste
Ingredients:
1 pound fresh ginger, peeled, rinsed, dried and sliced
2 Tablespoons corn oil
10 teaspoons sesame oil
10 cloves garlic, peeled and mashed
1 teaspoon ground white pepper
Preparation:
1. Mince the ginger until it is a thick paste, then add both oils and continue mincing for another two minutes, continually folding in the oils.
2. Add mashed garlic and the ground pepper and mix well; then use as desired. This mixture can stay for two or at most three days, if refrigerated. Do keep it very well covered; we use a sealed plastic container inside another sealed container.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720