Monday, January 6, 2014


An aromatic is transforming meals into bold culinary experiences while wafting warm fragrance throughout kitchens all over the world. The culprit? Garlic!

Garlic, Bawang Putih in Indonesian and Malay, Kha in Thai, and Reing in Vietnamese is native to Central Asia, but is used in everyday cooking, globally. Containing Allicin - an antibacterial, and anti-fungal, compound said to inhibit the growth and reproduction of germs, garlic not only tastes good, but is good for you.  It is filled with antioxidant properties that promote the well-being of the heart while aiding in maintaining blood circulation and decreasing blood pressure.

A few methods can be used to capture Garlic's distinctive, deep, flavorful essence in cooking:

1) Store your fresh garlic in an uncovered, or loosely covered, container in a cool, dark place away from exposure to heat or sunlight.

2) To chop garlic, smash a clove with the side of a knife to loosen the skin so that you can peel it off easily, then chop it with a sharp edge before using a garlic press.

3) Garlic is a aromatic which means the easiest way to bring out its full flavor when stir-fry cooking, is to add your desired amount to your oil, cook to a golden brown before adding your veggies, meats, and spices.

How to make Garlic Oil :::
Heat a small skillet over medium heat for 40 seconds and then add 3 tablespoons peanut oil. Add 1 tablespoon minced garlic and cook for about 30 seconds, until golden. Remove from the heat. Store in an airtight container in the refrigerator for up to 1 week. Serve at room temperature. Store in an airtight container in the refrigerator for up to 1 week. 

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