Fried Garlic in Garlic Oil Condiment

Published on October 4, 2020 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1 condiment
    • Difficulty Level

Fried garlic in garlic oil is a staple condiment in Asian cuisines, but particularly in south east Asian cuisines. It is commonly used in noodle and soup-based dishes. It goes extremely well with our rice noodle soup in clear broth with beef meatballs recipe. Not only is it easy to make, using readily available ingredients, it stores for months in the refrigerator and enhances many dishes.

The oil you use to make this fragrant condiment also matters. Avoid using flavored oil, such as olive oil and stick to vegetable, corn or canola oil. I personally love the pairing of fried garlic in corn oil, but that’s just my preference. Do not use olive oil, it will ruin the taste.

Allow to cool before storing in a hermetically sealed glass jar in the refrigerator.

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Ingredients

  • 1 whole garlic bulb
  • ½ cup corn oil

Instructions

  1. Peel an entire bulb of garlic or use 10-12 pre-peeled garlic cloves.
  2. Remove the root end of the garlic cloves and then finely chop the garlic cloves.
  3. Heat ½ cup of corn oil in a pan on medium-low heat until oil begins to shimmer, about 5 minutes.
  4. Add chopped garlic to the heated corn oil and allow to fry until crispy, golden brown. About 15 minutes. Allow the garlic to cook low and slow. If the heat is too high, you risk burning the garlic, creating an acrid condiment. If you noticed the garlic is cooking to fast, remove from heat, lower the heat and then resume.
  5. Allow garlic oil to cool to room temperature before storing in a hermetically sealed glass jar, inside the refrigerator. Stores for up to 2 months.

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