Crispy Fried Garlic & Garlic Oil
Fried garlic and garlic oil are amazing condiments and base ingredients, packed with aromatic fragrance and flavour. Use them as condiments for noodle soups, garnishings on stir fry vegetables, or base ingredients for meals. Enjoy!
Equipment
- Oil Splash Guard
- Pestle & Mortar
- Wok
- Mini-strainer
- Strainer
- Mason Jars
Ingredients
- 4 bulbs garlic, large
- 400 g cooking oil, odourless
Instructions
- Peel the skin from garlic. Use a pestle and mortar to smash the garlic to make it easier to remove the garlic.
- Add in all the oil in the pan.
- Heat the oil over medium heat for 4 minutes.
- Pound the peeled garlic into smaller pieces.
- Carefully add in all the garlic into the hot oil.
- Continuously stir the garlic in the oil until the garlic has changed colour and the bubbles have lessened.
- Strain the garlic and collect the oil with a heat-proof bowl.
- Spread the garlic pieces over a netting surface to cool down.
- Strain the garlic oil again and allow it to cool down.
- Store the garlic pieces in a clean air tight container.
- Store the garlic oil in a separate, clean, airtight container.
Video
Notes
Mincing the garlic:
- Any preferred method works - blending, mincing with a knife, using a mandoline. Do use a method that you are comfortable with.
- The crispy fried garlic can last up to 7-10 days in a clean, airtight container at room temperature. It's not recommended to store in the fridge as the crispiness will be lost.
- The garlic oil can last up to 2-3 weeks in a clean, airtight container at room temperature.
- These ingredients are amazing as condiments to noodles and rice, or as additional flavourings in stir-frys. The sky is the limit!
Nutrition
Serving: 100gCalories: 2216kcalCarbohydrates: 1gProtein: 1gFat: 250gSaturated Fat: 18gTrans Fat: 1gSodium: 1mgPotassium: 16mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 7mgIron: 1mg
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