We've had a few enquiries about the amount of garlic and ginger in the base sauce and base meat recipes.

The problems that some of our readers are having is in measuring out such small quantities of ingredients (e.g 10-15 grams) using their domestic kitchen scales.

Digital scales are ideal for this, but if you use garlic or ginger paste (as bought from a supermarket), then an easy way to get the quantities right is to approximate 1 tbsp to 15 grams.  It's as simple as that.  Because the paste is already blended you don't need to add water to help make it smooth.

Many thanks to those of you who got in touch about this.

Please close this window to return to the main baltibook.co.uk website.