This condiment is delicious with Marian’s mum’s stuffed squid soup or any seafood dish. Store it in an airtight jar in the pantry for up to a week.
1/4 cup vegetable oil
6 garlic cloves, roughly chopped
Place oil and garlic in a saucepan over medium heat. Cook until garlic is golden, then remove from heat and pour into a heat-proof bowl.
Notes:
– Garlic oil will keep for 1 week at room temperature.
