In case you haven't ascertained on Twitter (or berated me for not calling on Facebook), I'm in L.A. for a visit with the parents.
My Pau's Asian sauce arsenal is unparalleled. Over the years, the collection of bottles has creeped ever closer to the edge of the counter and stove, multiplying and spreading across the tile like an urban colony of salty sauces in tall glass buildings. For a few years, the condiments were banished out of sight to a cabinet underneath the sink. Today, they have reclaimed their proper place in arm's reach, right next to the stove, so you never forget what you've got in stock. The counter display would probably fill other people with anxiety, but its sprawl comforts me.
Thai people are real condiment lovers. Condiments often sit at restaurant tables, as if to say, "No, really, have it your way." Take noodle soup -- nobody ever really eats it straight. Everyone has their special way of "prung"-ing, or dressing, their soup up. Some like a spoonful of sour chili sauce, a dash of dried red pepper flakes and a smidge of sugar; some people go for the pickled green chili in vinegar with extra fish sauce for a blast of salt; and when it comes to noodle soup, no cook would ever begrudge a diner for adding a bit of this or that to suit their personal taste.
One of my favorite condiments, and one there's always a fresh supply of on my Pau's counter, is fried garlic. Crunchy and golden, it's mellower than raw but flashier than roasted with a bite that lingers. It's super easy to make and it keeps for quite a long time (unlike raw garlic in oil). For a little garlic ghost, you can just use the oil; for more punch, you can use the crunchy mince.
Suggested uses:
1. Use as essential topping for kao thom, or rice soup, one of our favorite weekend breakfasts.
2. Drizzle onto a baguette sandwich with roasted pork, vinegar-tossed radish and carrots, cilantro and mint with spicy mayonnaise.
3. Toss with rice vermicelli, lime juice, cooked shrimp, fish sauce, red onion, scallions, chili for a light dinner.
4. Finish any soup with a spoonful of garlic for extra kick.
5. Drop some into any dumpling dipping sauce.
Fried Garlic
beaucoup chopped garlic
salt
canola oil or other flavorless oil
1. Mince garlic until fine.
2. Toss with a bit of salt.
3. Put in a small pot and add oil to cover.
4. Heat on low, stirring constantly, until garlic is golden brown. Do not burn!
5. Cool completely. Keeps at room temp on the countertop for at least a week, but may as well make a fresh batch after that.
My Pau's Asian sauce arsenal is unparalleled. Over the years, the collection of bottles has creeped ever closer to the edge of the counter and stove, multiplying and spreading across the tile like an urban colony of salty sauces in tall glass buildings. For a few years, the condiments were banished out of sight to a cabinet underneath the sink. Today, they have reclaimed their proper place in arm's reach, right next to the stove, so you never forget what you've got in stock. The counter display would probably fill other people with anxiety, but its sprawl comforts me.
Thai people are real condiment lovers. Condiments often sit at restaurant tables, as if to say, "No, really, have it your way." Take noodle soup -- nobody ever really eats it straight. Everyone has their special way of "prung"-ing, or dressing, their soup up. Some like a spoonful of sour chili sauce, a dash of dried red pepper flakes and a smidge of sugar; some people go for the pickled green chili in vinegar with extra fish sauce for a blast of salt; and when it comes to noodle soup, no cook would ever begrudge a diner for adding a bit of this or that to suit their personal taste.
One of my favorite condiments, and one there's always a fresh supply of on my Pau's counter, is fried garlic. Crunchy and golden, it's mellower than raw but flashier than roasted with a bite that lingers. It's super easy to make and it keeps for quite a long time (unlike raw garlic in oil). For a little garlic ghost, you can just use the oil; for more punch, you can use the crunchy mince.
Suggested uses:
1. Use as essential topping for kao thom, or rice soup, one of our favorite weekend breakfasts.
2. Drizzle onto a baguette sandwich with roasted pork, vinegar-tossed radish and carrots, cilantro and mint with spicy mayonnaise.
3. Toss with rice vermicelli, lime juice, cooked shrimp, fish sauce, red onion, scallions, chili for a light dinner.
4. Finish any soup with a spoonful of garlic for extra kick.
5. Drop some into any dumpling dipping sauce.
Fried Garlic
beaucoup chopped garlic
salt
canola oil or other flavorless oil
1. Mince garlic until fine.
2. Toss with a bit of salt.
3. Put in a small pot and add oil to cover.
4. Heat on low, stirring constantly, until garlic is golden brown. Do not burn!
5. Cool completely. Keeps at room temp on the countertop for at least a week, but may as well make a fresh batch after that.
Sounds yummy! thanks for your recipe. I will surely try this one on my Catering services.
Little Rock Catering
Little Rock Caterers
Little Rock Food Delivery
Catering in Little Rock
One of my best condiments "garlic"
Little Rock Wedding
Little Rock Weddings
Arkansas Wedding