garlic oil - how to use it

My Kitchen Staple : Garlic oil & how to use it?

Here is Chinese cooking lesson 101 from my family – you must always have garlic oil at hand. I remember my grandma, popo would have both garlic oil AND onion oil! Imagine how much time and effort she put in to make them and feed her 7 kids and many grandchildren haha 🙂

The container of garlic oil you see below, it’s hardly ever empty. If it does go empty, it’s only for a couple of days.. Garlic oil amazing for an extra punch of flavour and shortcut to delicious stir fry. Really, this is life changing. Especially, for the time-starved and flavour-hungry!

Recipe for garlic oil:

Ingredients

  • 2 bulbs garlic, chopped
  • Olive oil

Method

  1. On a low heat, cook the garlic in the olive oil until golden brown

Tip 1: Do not wait to remove only when it has turned golden brown because it will continue cooking in the residual heat later. Allow extra 1 minute of cooking in the residual heat.

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Here are some of the dishes that you can put up using our kitchen staple, garlic oil:

Tofu and garlic oil

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  1. Steam the tofu for 7 to 10 minutes, depending on the size and type of tofu.
  2. Season with soy sauce, chopped spring onions and 1-2 tbsps of garlic oil.

Omit Step 1 if you want to serve your tofu cold, it’s still delicious but my dad would beg to differ. Hmm..

Bean sprouts stir fry

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  1. Slightly “steam” the beansprouts in a wok with a bit of water or stir fry in a wok with a bit of olive oil (Mainly to soften the beansprouts).
  2. Then add the chives for 1 minute.
  3. Season with soy sauce, white or black pepper and garlic oil.

Toppings for bone broths

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Simply top a clear bone broth with garlic oil. Believe it or not, we made this soup using leftover turkey one christmas and with the addition of 1 tbsp of garlic oil, the whole dish became so asian. It was scrumptious, flavourful and soo satisfying!!

Dry noodles (konjac)

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  1. Wash the konjac noodles in warm water or cook wheat or egg noodles until aldente
  2. Simply seasoned with Himalayan salt, cracked pepper, black caramel sauce, non GMO soy sauce, oyster sauce and garlic oil.

Tip 1: The black caramel sauce gives sweetness and oyster sauce gives salty-ness to dish. Add gradually until you find the right balance of salty and sweet flavours.

Tip 2: 1-2 tbsps of garlic oil for 1 person should suffice. If you’re adding blanched vegetables to the dish, 2 tbsps of garlic oil will be necessary!

Benefits of konjac:
– water soluble fiber
– no fat, sugar, starch
– zero net carbs
– zero calories
– wheat & gluten free
– excellent diabetic supporting effects such as increasing insulin and lower blood sugar levels
– alkaline food
– regulate gastrointestinal tract
– reduce IBS

Enjoy! Thank me later after you’ve tried 😉

Xx

Generation Kitchen

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