Ever wondered how to make deliciously crunchy, aromatic, and golden Toasted Garlic Bits? Wonder no more! This simple tutorial will show you how to toast garlic and use it in your favorite recipes.

Toasted Garlic is one of the condiments I use heavily in my home cooking. It’s a great way to add deep flavor, aroma, and texture to your Filipino dishes. So keep a jar-full handy to sprinkle an extra boost of yum on almost anything, from soups to dumplings!

Ways you can use toasted garlic

  • Arroz Caldo– top a piping hot bowl of rice soup with toasted garlic for an extra layer of yum
  • Pancit palabok-add toasted garlic to the wide array of toppings and expect a fiesta in your mouth
  • Pork Adobo-this is one dish that can’t have too much of garlic!

What you need

  • Garlic– an essential ingredient in any cuisine. It can be used raw in salads and sauces, it can be sautéed, roasted, fried, or toasted. Aside from being a tasty, versatile ingredient, this aromatic is highly nutritious and said to have medicinal properties.
  • Canola oil– has a neutral taste and can be heated to a variety of temperatures, which makes it a favorite cooking oil to many. Corn, vegetable, or safflower oil are also good to use in the recipe.

So how do we turn fresh cloves into these crisp, golden nuggets of aroma and flavor? Here are my tips on how to toast garlic below.

Cooking Tips

  • Use a food processor to mince the garlic, especially if cooking in bulk.
  • Add the garlic in warm oil (NOT hot!) and cook in low heat until golden brown. Garlic burns fast, and if you add it to already hot oil, the outside will brown before the inside sufficiently crisps.
  • The key in cooking toasted garlic is low and slow. If you rush and cook it in high heat, the garlic will easily burn and end up with a bitter taste.
  • Use enough oil to allow the garlic pieces to swim freely in the pan and ensure even browning.
  • Cooking the garlic gently allows it to infuse the oil with flavor. Use the flavored oil in recipes such as beef salpicao or tilapia with black bean sauce.
  • When you add the garlic to the pan, do not stir immediately as the garlic tends to stick together. Instead, move the pan around, tilting and swirling, until garlic bits are scattered evenly.
  • Once the oil starts bubbling and the garlic is lightly golden, turn off the heat. The residual heat will continue cooking the garlic to that golden-brown perfection!
  • To drain the oil completely, spread out the toasted garlic bits on the paper towel. Let it air dry until completely cool and crisp.

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