Crispy Garlic in Oil

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This is used in the 2 soup recipes I sent from this book.

 

 

* Exported from MasterCook *

 

Crispy Garlic in Oil

 

Recipe By :Real Vegetarian Thai - Nancie McDermott

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup vegetable oil

3 tablespoons coarsely chopped garlic

 

Thais use a dollup of this simple condiment to light up a steaming bowl of rice

noodles in broth. You can also try it in salad dressings and marinades for a

pleasing garlic note. It will keep refrigerated in an airtight jar for 3 to 5

days, or you can make a fresh batch while your soup simmers. Either way, your

kitchen will glow with its garlicky aroma, and your soups will be enhanced with

its toasty perfume and tasty, rustic crunch.

Heat a small skillet briefly over low heat. Add the oil and heat until a bit of

garlic added to the pan sizzles at once, 1 to 2 minutes. Add the garlic and

stir to separate any clumps. As the garlic begins to turn golden and rellease

its perfume, stir gently; as soon as half the garlic is a soft, wheaty color,

after 3 to 4 minutes. remove from the heat and set asiide to complete the

cooking as the mixture cools to room temperature.

Transfer the garlic and fragrant oil to a glass jar with a tight-fitting lid and

store in the refrigerator.

 

Yield:

" 1/4 cup "

 

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Per serving: 482 Calories (kcal); 55g Total Fat; (100% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0

Other Carbohydrates

 

NOTES : Avoid chopping the garlic to a fine mince for this recipe, as that would

increase its tendency to burn.

Nutr. Assoc. : 0 0