Fried garlic & garlic oil

Fried garlic & garlic oil

By
From
Street Food Asia
Makes
2 tablespoons fried garlic & 250 ml garlic oil
Photographer
Alan Benson

Like fried red shallots, fried garlic is another common element in South-East Asian cooking and is used similarly. It’s just as easy to make, the only trick being not to overcook the garlic as it burns easily. Plus, it will keep cooking in residual heat once you remove it from the oil. The garlic-flavoured oil that results is great for spooning over salads and noodle dishes.

Ingredients

Quantity Ingredient
250ml vegetable oil
6 garlic cloves, finely chopped

Method

  1. Add the vegetable oil to a wok and heat to 180°C, or until a cube of bread dropped into the oil browns in 15 seconds. Add the garlic cloves and fry until golden – be careful not to overcook the garlic, as it will keep cooking once it is removed from the heat.
  2. Remove the garlic with a slotted spoon and drain on paper towels.
  3. Store the fried garlic in an airtight container for up to 4 days. The garlic oil will keep for up to 2 weeks if stored in a cool place.
Tags:
South-East Asian
Asian
Street Food
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again