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Ginger Paste

Sauces, Seasonings, and Spices

Ginger Paste
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
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.

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