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26 June, 2014

Gratiam jiaw: crispy fried garlic

Crispy Fried Garlic (Kratiem Jiaw)

Recipes often scold home cooks over the very idea of browned garlic, which is a misinformed piece of advice. It’s true that if you throw a handful of chopped garlic into a pan of smoking oil it will likely char before you can bat an eyelid, and it on top of that it will taste bitter and like bad things.

There is, however, another way, and once you try it you’ll want to add it to everything you eat.

Gratiem jiaw is a must have condiment to brighten Thai noodle dishes and soups, especially khao tom (a salty soup made with leftover rice), and is little more than deep fried slivers of garlic.

There are a few things to keep in mine when preparing crispy fried garlic, and one is to remember the importance of a low and steady heat. The goal is to fry the garlic slowly, which will avoid burning and instead bring out a nutty garlicky flavour with a crispy texture.

Slice several cloves of peeled garlic as thinly and evenly as you can manage. The more garlic you use and the more uniform the size of each piece, the easier it is to avoid burning. Aim for at least half a cup.

Eye up how much garlic you’ve got cut and guestimate enough vegetable oil to cover the slices with space for them to swim a little – maybe 250-300 millilitres of oil (a cup to a cup and a half) for half a cup of cut garlic cloves. Heat the oil to medium low to medium. Drop a piece of garlic into the oil to test its readiness; the sliver will begin to bubble when the heat is appropriate.

Chuck all of the garlic into the oil and fry, stirring constantly, until its colour begins to resemble that of light straw and then a golden amber colour. Immediately tip the entire contents of the wok into a heat proof oven dish and leave to cool. The garlic will continue cooking for a short time in the still hot oil, so it’s imperative that you remove the pan from the heat at the right time.

It ought to take at least five minutes to fry the garlic.

Many instructions for making gratiam jiaw call to strain the garlic out of the oil, which is also an option. Use a fine mesh spoon to skim it off the surface of the oil or place or metal mesh colander over a heat proof bowl and pour the oil through to catch the garlic.

I prefer to leave the garlic in the oil to achieve a double whammy on on the flavour front. The oil carries the garlic aroma while the garlic itself imparts the sweet and nutty flavour that can take a dish from good to outstanding. Whatever you do, even if you decide to strain the garlic, don’t toss the oil! Cook with it to make all the things that come out of your kitchen into stuff of magic.

 

Filed Under: Kitchen Staples Tagged With: garlic, oil

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  1. Burmese Inspired Potato Salad - Messy Vegan Cook says:
    16 October, 2017 at 8:38 am

    […] teaspoons shallot oil or garlic oil (or a […]

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  2. 15 Vegan Street Foods in Bangkok during the Thailand Vegetarian Festival - Messy Vegan Cook says:
    18 October, 2017 at 4:04 am

    […] Typically made with a pork filling, vegan versions utilise preserved turnip and/or shiitake mushrooms as a replacement. A sticky filling is made by stir-frying the turnip or mushroom with sugar and once cooled it is then wrapped in soaked tapioca pearls and steamed. Accompaniments include fiery bird’s eye chilies, lettuce, and coriander. Non vegan versions would be served with crispy garlic. […]

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  3. ผัดมาม่าวีแกน Vegan Pad Mama Recipe (Stir Fried Instant Noodles) says:
    1 May, 2018 at 2:42 pm

    […] 1 teaspoon garlic oil […]

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  • Discover a sliver of the world of Thai noodles beyond pat thai and pat see ew at my Thai vegan noodle supper club on February 23. The meal begins with kuay teow reua, or boat noodles, a bold noodle soup fragrant with cinnamon, pandan, and star anise. The main course will be coils of kanom jeen noodles served with two different types of curry. Nam Ya is a rich, bright, spicy red curry aromatic with the rhizome krachai, which has a pleasant eucalyptus-like flavour. Nam prik, on the other hand, is a sweet, sour, smoky, and salty curry with nutty richness from toasted mung beans. These curries will be served with heaps of fresh herbs, vegetables, and condiments. Finally, for dessert, is salim. These are homemade jasmine and pandan scented mung bean noodles served in sweet iced coconut milk.

To book tickets see the link in my bio.

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  • I forgot to share this vegan fried egg recipe I posted last week. As I mention in my post, which you can find on messyvegancook.com, Rocky Shepheard of @thevegg deserves credit for so much of the groundwork laid for making vegan eggs, full stop. And the fried egg recipe in his 2012 book is still the best Western style version I've seen and tried to date (hint: the yolk is properly runny and tastes of yolk). These eggs, however, are based on Thai style fried eggs, or kai dao. Kai dao are cooked in more oil on high heat until crispy and lightly browned around the edges, the antithesis to their Western counterpart. The internet features a shedload of recipes in Thai for vegan kai dao using a number of ingredient combinations. I have seen recipes where the whites are more starch based than tofu, but I prefer the texture of a bean curd based vegan egg. The outer layer is made of yuba, which helps the eggs crisp up upon frying.

#veganegg #kaidao #feedfeedvegan #bestofvegan #veganfriedegg #letscookvegan #veganfoodspot #veganfoodlovers #veganshare #ไข่ดาวเจ #ไข่ดาว #yuba #pumpkin #veganeggs #ฟองเต้าหู้ #veganthaifood #veganrecipeshare #veganrecipe #thaifoodstagram #วีแกน #อาหารเจ #มังสวิรัติ #vegan #vegansofinsta #veganbreakfast #veganfood #veganeats
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