Making Garlic Oil

Mandarin: Suan; Cantonese: Suen; Thai: Kratiam.

Garlic is a member of the lily family, which is the same genus as leeks and onions. It is believed to have originated in Asia, and is mentioned in Chinese texts that date back over 3,000 years. The ancient Egyptians valued it for food and also accorded it a ceremonial significance. Garlic's curative qualities are well documented, and in many cultures it is used to ward off evil.

Aroma and flavour

There are several varieties of garlic, from tiny heads to the aptly named elephant garlic. The colour of the skin varies from white through to pink and purple, and the flavour can be anywhere from mild to extremely pungent. The most common variety in the Far East has a purple skin, a distinctive aroma and a fairly strong flavour with a hint of sweetness. In South-east Asia, cooks use a miniature variety of garlic. 

There are only four to six cloves in each bulb, and both the aroma and the flavour are much more concentrated. Thai cooks favour small garlic bulbs whose cloves have such thin skins that it is seldom necessary to remove them for cooking. The cloves are simply smashed with a cleaver, then added to the pan, where the skins dissolve to become part of the dish.

Culinary uses

Garlic forms a trinity of flavours with spring onion and ginger in thousands of dishes in Chinese cooking, particuarly in Beijing and Sichuan. It is a basic ingredient in much of Asia, including Korea, but is less popular in Japan, where it is used mainly for medicinal purposes. Vietnamese cooks use a great deal of garlic, and in Thailand a mixture of crushed garlic, coriander root and pepper is the foundation of many dishes. 

Garlic is an essential ingredient in the famous Thai curry pastes, too. Throughout Asia, garlic is also used to flavour oil for frying, partly because of the aromatic flavour it imparts, and also because it cuts down on the "oiliness".

Raw garlic is often used in dips, marinades and dressings.

Making garlic oil

1. Heat 120ml / 4fl oz / ½ cup oil in a small saucepan. Add 30ml / 2 tbsp crushed garlic.
2. Cook gently for about 5 minutes until the garlic is pale gold, stirring occasionally. Do not let it burn or the oil will taste bitter. Cool, strain and use as required.

Storage

Look for firm, plump garlic bulbs with clear, papery skins. Avoid any that are beginning to sprout. Garlic bulbs (also called heads) keep well if stored in a cool, dry place. If it is too warm, the cloves will dry out and become powdery.