Thai Fried Garlic Oil Kratheiym Ceiyw (กระเทียมเจียว)

Thai Garlic Oil Kratheiym  Ceiyw (กระเทียมเจียว)

I love this on so many thai dishes and have attempted adding this to many other dishes. It is a staple
in my home. It is great a topping for soups and noodle dishes.   It is also a great starter for stir fry when you are in a hurry and save the step of chopping up garlic.

1 Bulb Garlic (smashed and hand minced)
2/3 cups Canola Oil
1-2 pinch of salt

In a saucepan, place all the ingredients, at medium heat. Make sure you are slowly stirring so that all the garlic cooks evenly.  Once you see the color starting to turn golden around 3-4 minutes, reduce the heat to low and cook for another 1-2 minutes. Remove from the heat when the color turns golden brown, and then continue to stir just a little more to help cool it down as the oil is still cooking the garlic.

Once the garlic oil is cooled down, you can store it in a glass container. The garlic will stay crispy for at least a month.  You can separate the garlic from the oil but once it is exposed to air it will start to get stale faster.

Tips: The fresher the garlic the longer it will take to turn brown as it container more moisture.

Enjoy! Tia K.