Tidbits of deep-roasted garlic flavor noodles, soups, and even fried rice throughout Southeast Asia. To the uninitiated they may seem burnt, but their brown color belies a pleasantly bittersweet nuance.
It’s important to chop or slice the garlic evenly to ensure even cooking. The finished garlic stays fresh for a few days at room temperature. For longer storage, keep it in the freezer or refrigerator (bring back to room temperature before using). Save the frying oil for cooking other dishes. It lends great garlic flavor.
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