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Crispy Garlic in Oil

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“This nutty, garlicky treasure appears frequently in Thai soups and stews. I really brings a simple bowl of noodles to or brothy soup to sparkling life. A small spoonful does wonders for sauces, dressings, and marinades. Use it anywhere you'd like a warm, toasty note without the edginess of the raw stinking rose. Once you get used to having this stuff around you'll how you ever got by without it. It will keep about a week in the fridge, but it's simple enough to make a fresh batch while your soup simmers.”
1/4 Cup

Ingredients Nutrition

  • 14 cup vegetable oil
  • 3 tablespoons garlic, coarsely chopped


  1. Heat a small skillet over low heat.
  2. Add the oil and heat until a bit of garlic added to the pan sizzles at once - a minute or two. Add the garlic and stir gently to separate.
  3. As the garlic begins to turn golden and release its fragrance, stir gently. Watch carefully because the garlic can burn quickly. When half the garlic has turned golden, remove from the heat and set aside. The garlic will continue to cook in the hot oil once it is removed from the heat.
  4. Set the pan aside to cool to room temperature.
  5. Transfer the garlic and oil to a glass jar and store in the refrigerator.
  6. Note: Do not chop the garlic too finely as this will increase its tendency to burn.

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