(Recipe taken from the Taste of Asia TMX cookbook)
120g young ginger, peeled (I couldn’t find any young ginger in Coles, so I used normal ginger)
50g eschalots, peeled
100g oil (I used sunflower oil)
1/2 tsp salt.
- Place ginger and eschalots into the TM bowl, and mince for 5 seconds on speed 7.
- Add oil and salt, blend for 20 seconds on speed 8.
- Scrape down the sides of the bowl, then cook for 5 minutes at 100 degrees celcius on speed 2.
- Cool, then serve with chicken rice. Dunzo.