Burmese Crispy Garlic Oil
Burmese Crispy Garlic Oil - kvalifood.com
A simple Burmese pantry condiment that yields two products: golden garlic-infused oil and crunchy garlic bits. Both are used across Burmese cooking – drizzled over noodles, rice, soups, and salads, or scattered on top of mohinga and shan noodle dishes. The optional turmeric is a distinctly Burmese addition that turns the oil a warm gold.
Makes ca. 240 ml oil and 3-4 tbsp crispy garlic
Ingredients
- 240 ml peanut oil (or other neutral oil)
- 1 large head garlic (ca. 10-12 cloves), peeled, finely chopped or thinly sliced
- 1/2 tsp turmeric powder (optional)
Directions
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Peel the garlic and chop finely or slice into thin, even pieces. Pat dry with a paper towel if damp – moisture causes splattering.
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Place the garlic in a small, heavy-bottomed saucepan and pour in the oil. The garlic should be well submerged. Start with the oil cold.
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Set the pan over medium heat. The oil will slowly warm and the garlic will begin to bubble gently. Stir occasionally to ensure even cooking.
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After 3-5 minutes, the garlic will start turning pale gold. If using turmeric, add it now and stir to distribute.
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Watch closely from this point. When the garlic is light golden, remove the pan from the heat. The garlic continues darkening in the hot oil – pulling it early is the key to avoiding bitterness.
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Let cool for a few minutes, then strain through a fine mesh sieve into a clean, dry glass jar. Transfer the crispy garlic to a separate small jar or bowl lined with paper towel.
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Once fully cooled, store in airtight jars. Refrigerate the garlic bits (keeps 2-3 months). The oil keeps at room temperature for about a month, or longer refrigerated.
Notes
- Adding garlic to cold oil and heating together (cold-start method) gives the most even, forgiving result.
- Finely chopped garlic gives small crunchy bits that scatter well. Thin slices give larger, crispier chips. Both are authentic.
- For the crispiest garlic, store the oil and garlic separately. For convenience, store them together – the garlic softens slightly but the flavour is fine.
- Do not walk away from the stove. Garlic goes from golden to burned in seconds.
See Also
Aam ka Achaar (Mango Pickle)
