Garlic & Pickled Garlic

The Thai garlic cloves are much smaller than ours and the skin is thinner. The Thai therefore crush them together with the skin and universally use them whole. We do need to peel our tough-skinned garlic and, for the purposes of the recipes in this book, when garlic is specified, it is presumed to be peeled.

When garlic is pounded in a mortar with a pestle, and salt is required, it is recommended they be pounded together to aid in the pulverizing and help extract the garlic juices.