Its a New Year and one of my personal resolutions is to cook more. Its healthier to eat at home and I want to expand my repertoire.
So in an effort to start, I took my first step in making garlic oil.
Garlic oil is useful to have around. You can use it to cook with or just drizzle it over soups and stews or porridge. Very versatile! My mom is never short of a small bottle of fried garlic oil in her kitchen and I’m trying to emulate her 
Its very easy to prepare too.
Homemade Fried Garlic Oil
You need:-
- 1 whole garlic peeled and chopped
- Oil
How to:
- Heat up a pan with a generous amount of oil.
- When oil is hot, turn down the fire and add in the chopped garlic, stirring constantly so it does not burn.
- When garlic turns brown, remove from fire.
- Pour into a glass bottle and let it cool then close tightly and keep in a cool place (does not need to be in the fridge)
- Keeps for about 2 weeks.
Done correctly, here’s what you get
I should have added more oil. The garlic oil came in handy when I was rushing some stirfried vegetables the following day. The oil is nicely fragranced with garlic so you can immediately stirfry your vegetables without having to go through the step of stirfrying garlic first!
This is truly a boon for working people and best of all you only get stinky hands once! 
Truly a must have for Asian cooking.
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{ 6 comments… read them below or add one }
From experience, the garlic should be chopped finely and removed from the pan before it turns brown. Otherwise, it will be bitter. This garlic oil is fantastic when mixed with some dark soy to go with steamed chicken among others. Keep up the good work!
Can accomplish this in a jiffy but not the crunchy fried shallots. Any tips on that?
Oya. Forgot to say, Wishing u a Happier New Year!
I usually heat oil till smoky, then throw in the chopped garlic and immediately turn off the fire. The garlic is then fried till golden (as the heat reduces) and removed immediately. That way, I don’t have to fear “over frying”.
tummythoz : Slice the shallots thinly and evenly. That’s very important. And try out my frying style.
TQ pablopabla.
i sometimes pop into the microwave!
no need to wash wok. lol. but what my mom does is: she separates the garlic and the oil and store them separately 
to keep the garlic crunchy.