In Asian cuisine, fried garlic is one of the most ubiquitous condiments you can find. It’s delicious and adds an unmistakable depth of flavor to numerous dishes including Congee (also known as Porridge, Bubur and Juk), stir-fried noodles like Kuay Tiaw (Char Guay Tiaw) and vegetable stir-fries. You can find Fried Garlic pre-packaged in Asian stores though they tend to have a rather strange scent and flavor due to sitting on the shelves for long periods of time. This is so easy to make and you can make a huge batch to store for later use.
Makes 1 small bowl
40 cloves garlic, minced
Vegetable oil to coat the bottom of a wok or skillet
Salt for sprinkling
In a wok or skillet, heat enough oil to lightly coat the bottom of the wok or skillet on medium high heat. Add the minced garlic and sauté for a few minutes until golden brown.
Remove from the oil onto a paper towel lined plate. Sprinkle lightly with salt and allow to cool before using or storing in an air-tight container. Stored properly, fried garlic can last for several months before losing its pungent flavor and crispness.