To make garlic oil and crisp is very easy and it can be kept for relatively long. I never think how long I store them, but as long as I run out I will make a new one. It can be used for so many dishes, either Asian food or other type of food. It gives a little touch of garlic fragrance and it can make a big difference in your home-made sauce.
Total Time: 30 minutes
1 whole clove garlic
1 bottle of vegetable oil (I only use half of bottle, about 500-600 ml)
- Chop the garlic as small as you can, and make sure that the sizes are almost the same. This will prevent the uneven cooked garlic crisp. I know its not easy, but try as much as you can. It wont be 100% perfect, but don’t worry.
- Prepare a pan with that much vegetable oi, add in the chopped garlic. I like to measure 1/3 garlic and 2/3 vegetable oil.
- Turn on the heat to medium. Cook the garlic for about 10-15 minutes (depends on your stove) until it turns golden, regularly stir them to prevent burning, turn off the heat. Let it cook from the rest on the heated oil.
- Let it cool and you will see the cooked garlic will drop down to the bottom, while the ‘half-cooked’ is flying on top of the oil. You can firstly use the top part before the rest, becauce the ‘half-cooked’ garlic won’t last very long. Store garlic oil in a glass jar and ready to use anytime for noodle, sauce, or any kind of dish you want to make.