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Ginger Paste - for Asian, Indian, Middle Easten Foods -    10 oz
Manufacturer: Deep / IFU16 - 10 oz

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Ginger Paste - for Asian, Indian, Middle Easten Foods

Ginger Paste - for Asian, Indian, Middle Easten Foods

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A purée of fresh ginger - a kitchen staple quick and easy to use. Ginger is an essential ingredient in Indian cooking. This product saves time and wastage, peeling, chopping or crushing. Also this is a ginger puree without the fiber found in some pastes. Smooth and instant ginger is a boon for any Indian cook.


Indian Style Samosa Sandwich
3-4 potatoes boiled  - you may also add boiled carrots - mash them
1 onion
1 tsp. ginger paste
coriander or cilantro leaves chopped fine
1 tbsp. coriander powder (optional)
half a green chili minced
salt and black pepper and lime juice to taste
Sliced bread
Sauté onion. After it becomes golden brown, add ginger, add coriander powder, coriander leaves (cilantro) and green chili. Add a little bit of cayenne pepper if desired, use a bunch of coriander leaves coarsely chopped. cook until the flavors are absorbed by the root vegetables. Season the vegetables with salt and black pepper and lime juice.  Put this mixture between bread slices and grill just like a grilled cheese sandwich.

Vegetable Stir Fry
450 g (1 lb.) assorted vegetables - thinly sliced, e.g. courgettes, mange tout, baby corn, pepper, carrots, spring onions
1 tsp. ginger puree
2 tsp. jaggery
1 tbs. cider vinegar or fresh lime juice
2 tbsp. toasted sesame oil
1 tbsp. soy sauce
Heat the oil in a large pan or wok. Stir fry the vegetables for a few minutes. Add to the vegetables, the ginger, jaggery, cider vinegar/lime juice and soy sauce and simmer until the vegetables are cooked and then serve.
These vegetables make a great accompaniment to any meal.

Stir-fried Rice and Vegetables
1/2 cup rice (preferably brown rice), rinsed and drained
1 1/2 cups vegetable stock
1 tbsp. gingerr puree
1 tsp. garlic paste
2-inch piece of pared lemon rind
1 1/2 cups shitake mushrooms
1 tablespoon groundnut oil
1 tablespoon butter
6 ounces baby carrots, trimmed
8 ounces baby zucchini, halved
1 1/2 cups broccoli broken into florets
6 scallions, diagonally sliced
1 tablespoon light soy sauce
2 tablespoons toasted sesame oil
1.  Put the rice in a pan and pour in the stock. Add the ginger, garlic and lemon rind. Slowly bring to a boil, then cover and cook very gently for 20-25 minutes until the rice is tender. Discard the flavorings and keep the pan covered so that the rice stays warm. Slice the mushrooms, discarding the stems.
2.  Heat the oil and butter in a wok and stir-fry the carrots for 4-5 minutes until partially tender. Add the mushrooms and zucchini, stir-fry for 2-3 minutes, then add the broccoli and scallions and cook for 3 minutes more, by which time all the vegetables should be tender but should still retain a bit of "bite." Add the cooked rice to the vegetables, and toss briefly over the heat to mix and heat through. Toss with the soy sauce and sesame oil. Spoon into a bowl and serve immediately.

Steamed Fish with Ginger
1 Whole fresh fish; about 1-2 -pounds (yellowtail or snapper) (Clean the fish, wash it well in cold water inside and out, and pat dry.)
2 Whole green onions; trimmed
2 Shredded green onions
5 sl Ginger root, 1/4" thick; -shredded
1 tb Soy sauce
2 tb Vegetable oil
1 ds White pepper
1/2 ts Salt (optional)
1.  Lay the fish on a plate with 2 whole green onions under the fish. Place the dish in a streamer, which sould be full of boiling water. Steam the fish over high heat for 12 to 15 minutes without opening the steamer. When fish is done, remove from steamer.
2.  Sprinkle the fish with the shredded green onions and soy sauce. Heat wok on high, then add about 2 tablespoons of vegetable oil. Once the oil is hot add ginger and pour it on top of the fish. Add a dash of white pepper and a few drops of sesame seed oil. Serve immediately.
Garnish with fresh lime juice

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