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
Peel the garlic and chop finely or slice into thin, even pieces. Pat dry with a paper towel if damp – moisture causes splattering.
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.
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.
After 3-5 minutes, the garlic will start turning pale gold. If using turmeric, add it now and stir to distribute.
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.
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.
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)
