Wednesday, July 20, 2011

Fried Garlic Oil

Fried garlic oil is used in a variety of Chinese dishes, you can add it in a soup, garnish on vegetables dumpling ( chai kue), porridge and saute or steam vegetables.
I always have some fried garlic oil in my kitchen in a tight glass jar. It saved a lot of time since I use it often.


2 bulbs garlic
1 cup of oil


Peel and finely chop garlic or pulse in food processor.
Heat up oil in nonstick pan, fry the chopped garlic on medium low heat. Continue stirring is require to prevent uneven or burn. Once it turn light golden yellow, remove from the stove. Do not wait until the garlic turns golden brown before you turn off the flame. This will burn the garlic....burn garlic taste bitter.
Keep stirring even when the stove is off, because the oil and the pan are still hot and the garlic  will continue to cook. If the  fried garlic turns to golden brown, transfer to a bowl to stop it from cooking. Let it completely cooled then store it in an air-tight container. 

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