I use this simple dressing everytime I steam vege in the varoma. Easy peasy and very aromatic. The flavour profile is the same as stir fried vege, minus the smoky bits from the wok of course
This is something I always have in my pantry. Something I learnt from mum and take for granted.
You can make half a jar, and use some when you want to dress up your vege. Garlic oil can also be used as the final flourish in clear soups, steamed fish or fried fish.
Name of Recipe: Garlic Oil for Chinese Steamed Vege
Ingredients2-3 heads of Garlic
150 ml Oil
Method1. Peel garlic cloves in Thermomix. Speed 5, reverse, 5 secs or until skins come off. Remove peel from bowl.
2. Chop garlic roughly in thermomix. Turbo until you get a rough texture. Not too fine, as you would want to taste some crunchy bits.
3. Heat up oil in wok. Moderate to low fire. Add garlic. Sauté till golden in colour. Remove from wok immediately.
4. Cool. Then store in pantry.
To UseDrizzle half a tablespoon (or more, or less) over steamed vege with some soya sauce and pepper. You could start with a teaspoon of soya sauce, and increase to your liking.
Or drizzle over clear vegetable soup.
Or drizzle over steamed fish, with soya sauce and a touch of sugar.
Picture: Steamed cauliflower and carrots. Varoma temp, 18 mins was a bit too long but these vege could take it. Garlic oil drizzled over it gave it an oomph!
NotesThe amount given is for half a jar of garlic oil. You can keep it up to 4 months easily.
Quantity of garlic vs oil is very flexible. As long as you have bits of garlic swimming in oil, you're good to go
