Garlic Crisps and Garlic Oil
Makes ½ cup (approx)
Garlic Crisps and oil is one of the most important ingredients in a Penang Nyonya Kitchen ( Mine, at least). Garlic Oil is used to flavour soups, steamed fish, porridge, meat and savoury cakes. Shallot crisps and Shallot oil is made the same way, and it is used in the same manner. Some people prefer shallot Crisps and oil. Some prefer Garlic Crisps and oil.
I usually have Garlic Crisps in Oil ready, kept in a jar. I sprinkle it on my Koay Teow soup and porridge.
Half Head of garlic – finely chopped
Before the invention of the microwave, we fry the chopped garlic in oil until it is light golden. Dish it up and store it in a jar. Then we have to wash the pan, ladle, etc.
Put the chopped garlic into a microwave safe glass container or jug. Pour enough oil to cover the garlic.
Microwave for 2 minutes, initially. When the 2 minutes is up, give it a stir and microwave another 2 minutes. Depending on the amount of garlic and oil you have, you need to be very careful so that the garlic do not burn.
Repeat 1 minute. If the garlic starts to colour a bit, reduce the time to 30 seconds and give a stir after every 30 seconds.
When the garlic turn light brown, stir the content and let it stand while the garlic continues to brown. Do not let the it burn. It will be bitter if it is burnt.
It is better to err on the lighter colour than it to be burnt.
Let it cool. And store in a jar. It will keep for many weeks.