Garlic Chili

Golden bits of garlic that crunch under the teeth, coated in a fiery red oil. The pungent scent of toasted chili mingles with the sweet aroma of fried garlic.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 385
• Protein: 2 g
• Carbs: 9 g
• Fat: 38 g

Ingredients

• 100 g Garlic ( finely minced )
• 30 g Thai chili ( sliced )
• 150 ml Peanut oil
• 2 tbsp soy sauce
• 1 tbsp palm sugar

Instructions

1. Aromatics preparation

   Finely mince the garlic with a knife, avoid the garlic press to maintain texture. Slice the Thai chilies into thin rounds with their seeds for heat.

2. Infusion and frying

   Place garlic and oil in a small saucepan. Start cooking from cold. Gradually increase heat until the oil simmers. When the garlic starts to turn blond, add the chilies.

3. Final seasoning

   Stir in the soy sauce and palm sugar. Stir until the garlic is golden and crispy. Remove from heat immediately; the hot oil will continue to cook the garlic.

Chef's tips

• Keep a close eye on the pan, garlic burns in seconds.
• Starting from cold allows for maximum flavor extraction without burning.
• Store in a clean glass jar once cooled.

Storage

Keeps for 2 weeks in the refrigerator in a sealed jar.