This is a common condiment used to add a garlic flavour and crunchy texture to dishes. You can see it used in noodle dishes, poured over the top of dim-sum to enhance the taste and also added to soups. It is very easy to make and can be kept for up to a year without special storage. If you are serious about Thai cooking, make a batch and store it in an air tight jar, as it is needed for many other dishes.
3-4 Heads of Garlic
200 ml Vegetable Oil (Sunflower is Best)
3-4 Slices of Bacon (optional)
1. Separate out the individual garlic cloves, it it not necessary to peel the garlic.
2. Chop the bacon into fine pieces.
3. Chop the garlic into small pieces, (a food processor helps).
4. The skin of the garlic can be kept to add texture to the mixture.
5. Fry the bacon for a few minutes in the oil.
6. Add the garlic.
7. Fry until the bacon and garlic are completely brown and crunchy.
8. Leave to cool.
9. Pour into a jar with lid, including the oil.
10. When you want to use it, spoon some of the garlic and bacon together with the oil onto the dish you want to flavour.