Fried Garlic (Tỏi Phi)

Golden, ultra-crispy garlic bits releasing a powerful roasted aroma. The texture is dry and non-greasy, perfect for topping broths or fried rice.

• Prep: 15 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 63
• Protein: 1 g
• Carbs: 5 g
• Fat: 4 g

Ingredients

• 100 g Garlic ( finely minced )
• 16 ml Peanut oil ( absorbed during frying (estimated) )

Instructions

1. Garlic preparation

   Finely mince the garlic with a knife. Pieces must be uniform to prevent smaller bits from burning before larger ones are cooked.

2. Starting the fry

   Place garlic and peanut oil in a small saucepan while cold. Set heat to medium. Starting cold allows for even moisture extraction.

3. Cooking and browning

   Stir constantly. As soon as the garlic turns a light blonde, remove from heat immediately. The oil's residual heat will finish the browning to a perfect gold.

4. Filtering and drying

   Strain through a fine-mesh sieve over a heat-proof container. Spread the garlic on paper towels. It should become brittle and dry as it cools.

Chef's tips

• Never take your eyes off the pan: garlic burns in three seconds once it hits the golden stage.
• Save the fragrant frying oil to season steamed vegetables or noodles.

Storage

Store in an airtight jar at room temperature, away from moisture, for up to 2 weeks.