Toasted garlic bits for garnish

Sprinkling toasted garlic bits over cooked dishes is something very common in Asian cooking. Toasted garlic is sprinkled over rice, soup, fish dishes and meat dishes.

casaveneracion.com Toasted garlic bits for garnish

So, I figured that instead of repeating the procedure in every recipe that calls for tasted garlic bits, why don’t I just post a stand-alone entry devoted exclusively to how to prepare toasted garlic bits for garnish.

casaveneracion.com Toasted garlic bits for garnish

Separate the garlic cloves or segments.

casaveneracion.com Toasted garlic bits for garnish

Crush the garlic with the side of a knife, hold by the skin and shake to separate the skin from the flesh. Discard the skins.

casaveneracion.com Toasted garlic bits for garnish

Chop the garlic. How large or small the chopped pieces should be depends on your preference.

casaveneracion.com Toasted garlic bits for garnish

Heat enough cooking oil to coat the bottom of a frying pan.

Add the chopped garlic and cook over medium-low heat, stirring often. If the heat is too high, the garlic will burn fast. So, remember, medium-low heat. And don”?t forget to stir often.

casaveneracion.com Toasted garlic bits for garnish

Cook the garlic bits until golden.

casaveneracion.com Toasted garlic bits for garnish

Line a plate with paper towels. Scoop the garlic and allow to drain on the paper towels to remove as much of the oil as possible.


Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

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39 Responses

  1. peterb says:

    ahh…simple pleasures…i used to have this ready all the time….to add to rice, adobo, fried fish…or on its own…sarap!

  2. Alisa says:

    My husband is crazy about this. I had a friend once who was so obsessed with garlic chips, he used a Gillette blade (still unused of course)to slice em up nice and thin.I just chop em like this. Yummy!

  3. ruth says:

    Learned this from my Mom who believes toasted garlic is a must for most Filipino dishes she makes. However, i am doing it the lazy way- i buy peeled garlic , use the food processor on pulse setting for the crumbly effect but not mushy then deep fry this in enough oil just until golden brown. Later on, i use the garlic infused oil to cook my peanut adobo. One holiday party at our house the take home treats were a small jar of toasted garlic and a jar of peanut adobo for each family-very unique. Just placed them in Christmas bags.

  4. Mella says:

    sarap sa arroz caldo nito…

  5. lhiz reyes says:

    ms.connie…is it okay to store toasted garlic in a jar..for future use…thanks…

  6. karen carder says:

    thanks Connie!…hope mine turns out like yours looks….smile

  7. evelyn says:

    How do you keep toasted garlic bits crispy? I cooked some yesterday and today, they were makunat. What should I do to retain the crispiness?

  8. Nancy Bartel says:

    Connie: Are the toasted garlic chips available for purchase, ready for use, if so please advise contact information for this source? THANKS!

    Nancy

  9. gen veneracion says:

    Hello po tita connie, thanks po sa pag share ng complete procedure how to make a perfect garlic chips… I will use it po to sell siomai… I always check po sa recipes nyo…I think were related in a way, we both love food and cooking of course… Hehehe thankiee po..

  10. Cory blanco says:

    I have been looking for so long how to cook this fried garlic the right way. Your way sounds easy and simple. I like mine to be a little bit salty, when do i add the salt?

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