Fried Garlic Oil
If you’re like me, you’re always striving to grow your pantry with both essential and eclectic sauces and oils to spruce up your kitchen creations. This fried garlic oil is definitely a staple in every Thai kitchen, and it’s so ridiculously easy to make you’ll be wondering why you haven’t had a jar of it in the cupboard sooner. I think it’s a great example of using a single ingredient to its fullest potential. I like to use this fried garlic oil to cook with, as it adds an extra savory layer to any stir-fry or when added to a soup as a garnish.
PSA: Please don’t forget to remove the garlic bits from the hot oil when they’ve reached the optimum crispiness. The oil takes a while to cool down and if you leave the garlic in there even with the burner off, the garlic will overcook and you’ll be left with a bitter taste both literally and figuratively!
Add chopped garlic to a pot with vegetable oil.
Bring to a rolling boil, then reduce heat to a light simmer for 3 minutes.
Increase heat until garlic has become golden and crispy.
Strain garlic oil mixture, allow oil to cool, and reintroduce crispy garlic bits to oil.