Ginger Sauce


  • 300 g young ginger, peeled and cut into small pieces.
  • 5 pips garlic, removed skin
  • 100 ml water
  • 1 teaspoon salt
  • 1/2 teaspoon sesame oil
  • 3 tablespoon oil


  1. Blend ginger, garlic and water into puree using a food processor.
  2. Heat up oil, pour in the ginger puree in a pan.
  3. Add in salt and sesame oil and bring to boil.
  4. Remove from heat and leave to cool before store in a glass container and store under refrigeration.

Cooking Time 20 minutes.

Storage period 1 month

Footnote Serve as seasoning.

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