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. 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.
Separate the garlic cloves or segments. 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.
Chop the garlic. How large or small the chopped pieces should be depends on your preference.
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.
Cook the garlic bits until golden.
Line a plate with paper towels. Scoop out the toasted garlic and allow to drain on the paper towels to remove as much of the oil as possible. Use immediately or store in an air-tight container for a day or two.