How to make garlic, ginger and shallot oil
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Condiment/Oil
Cuisine: Asian
Ingredients
  • 3 heads of garlic
  • 1 medium-sized knob of ginger
  • 4 Asian shallots
  • 750 ml of cooking oil
Instructions
  1. Break the garlic heads into cloves, then peal and slice the cloves into thin discs (optional - you can dice the garlic instead).
  2. Wash and peal the ginger, then slice it into thin julienne strips (optional - you can dice the ginger instead).
  3. Peal the Asian shallots, then slice them into thin discs. With your fingers, separate the discs into rings.
  4. In a frypan or wok, add the cooking oil and bring to low-medium heat. Add the sliced garlic, ginger and Asian shallots.
  5. Stir gently and regularly (be careful that the hot oil does not splatter on to you). Ensure that the oil is not too hot, otherwise the ingredients will burn quickly. Maintain the heat at about low-medium, or reduce it if the oil is too hot and it bubbles too heavily. What you want is a gentle bubbly simmer.
  6. Continue to stir regularly - don't let it out of your sight. When about half of the garlic and shallot pieces start to turn light brown, turn off the heat and continue to stir gently (the ingredients will continue to cook and darken after the heat is turned off).
  7. When the infused golden oil has cooled down, carefully transfer the mixture/liquid into a large air-tight glass jar. Store in a cool safe place.
  8. Enjoy with your favourite dishes and recipes, sparingly! :)
Recipe by Padaek at http://padaek.com/make-garlic-ginger-shallot-oil/