A Singaporean Mum

Golden, fragrant, and dangerously addictive — garlic crisps are a must-have in my Asian kitchen.

Sprinkle it over steamed fish, toss it into vegetables, or finish off a comforting claypot rice… it instantly takes every dish to the next level.

Simple ingredient. Big flavour. Always on standby in my pantry.

Here’s how I do it!

Ingredients

1 cup garlic, minced

1 cup neutral oil

Method

1. Prepare the garlic

• Mince the garlic so it cooks evenly.

2. Start with cold oil

• Place the garlic and oil together in a small saucepan.

• Starting with cold oil helps the garlic cook slowly and evenly without burning.

3. Cook gently

• Turn the heat to low–medium and cook the garlic slowly, stirring occasionally.

• The garlic will start to bubble and gradually turn light golden.

4. Watch closely

• Once the garlic turns golden brown, remove the pan from the heat immediately.

•The garlic will continue to darken slightly from the residual heat.

5. Cool and store

• Let it cool completely, then transfer the garlic and oil into a clean airtight stainless steel container.

• Store in the refrigerator for 2-3 weeks.