My way of preparing garlic. I learned this from my MIL.and would like to share...the difference from our normal way of preparing is I don't soak fried garlic with oil. No need keep in the fridge and will last for at least one month yet still crispy as ever. I used 2 bulb of garlic..next time I must use at least 3-4 bulk to full the bottle .
Use a strainer to filter the oil away. This is super crispy method.. And when it cools down, bottle in a jar.
Dish up into a small bowl leave to cool
Heat up oil in a wok and add in chopped garlic. Stir gently till the garlic slowly turn golden brown and release it's fragrant.
Tips to take note. Ensure garlic are chopped evenly so as when you fried your garlic the are evenly brown too.
