Garlic and onion oil is one of the main ingredients in making Burmese Salad dishes. Not only that, infusing garlic and onion into oil can be aromatic.
The process of making it is very straight forward. Simply heat the oil then fry chopped garlic and onion in the heated oil until golden. It sound simply but remember not to burn the garlic or onion. Burned garlic and onion will not give off a nice aroma.
When choosing your oil, chose from either vegetable, sunflower or canola oil. Olive oil and coconut oil can be heavy and have overpowering scent.
Ingredients
1 cup oil (vegetable/canola or sunflower oil of your choice.
1 brown onion (medium size)
6-8 cloves of garlic
1/4 teaspoon of roasted paprika powder
Methods
slice onion thinly.
slice garlic thinly.
Heat up oil of your choice in a frying pan on medium heat for 3-5 minute.
Once the oil is ready, add 1/4 teaspoon of roasted paprika powder and turn the heat to low.
Then add sliced garlic to the pan.
Once the garlic is golden, quickly move the pan away from the heat source and take all the garlic out of the oil and place it in a bowl to cool it down. Make sure you move quickly when doing this step as garlic can burn quickly and we don't want that.
Now replace the heated oil onto stove and fry sliced onion in the same oil.
Fry the onion until golden brown.
Once the onion are golden brown, turn the heat off, take the fried onion out of the oil and place it in a plate or a bowl to cool it down.
Also leave the oil to cool down first.
Once the oil has cooled down, put fried garlic, onion and oil into a bowl together.
You can also store this oil in jar for later use.
Thank you for reading.
Recipe by Home
Written by Spices
Comments