Garlic Chili
25 min
total
4
people
385
calories per serving
Ingredients
4 people
- 100 gGarlic (finely minced)
- 30 gThai chili (sliced)
- 150 mlPeanut oil
- 2 tbspsoy sauce
- 1 tbsppalm sugar
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 weeks in the refrigerator in a sealed jar.
4.4
9 reviews
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