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Sauces, Seasonings, and Spices
2 cups corn oil
1 and 1/2 heads garlic, cloves separated, peeled, and chopped
1 thin slice ginger, about two inches long
1/4 white onion, peeled and chopped
1. Heat oil in deep saucepan until it reaches 200 degrees F, then add garlic, ginger and onion, reduce the heat and cook for twenty minutes until onion and other pieces are light brown.
2. Turn heat off and let the oil cool. The strain through a fine strainer making sure no solids remain.
3. Transfer to a dry clean glass container and store in the refrigerator. Can stay refrigerated for up to six weeks.