The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Anchovy, Chili Pepper, Garlic, Olive Oil, Parsley, Vinegar
Description:
A classic, no-cook starter from Italy's Piedmont region that's a dream for garlic lovers. This simple yet bold dish features salt-cured anchovies bathed in a vibrant, sharp sauce of fresh parsley and potent garlic.
A Peruvian Classic: Rich & Garlicky Beef Tongue Stew (Estofado de Lengua)
Ingredients:
Adventurous, Beef, Comfort Food, Garlic, Hearty, Main Course, One-Pot, Peru, Rustic, Stew
Instructions:
1. Cook the Tongue
Place the beef tongue in a large pot with the quartered onion, 4 whole garlic cloves, and a generous pinch of salt. Cover completely with water and bring to a boil. Reduce the heat, cover, and simmer for 2 to 2.5 hours, or until the tongue is very tender.
2. Peel and Slice
Once tender, remove the tongue from the pot and let it cool slightly. While still warm, peel off the thick outer skin and discard it. Cut the tender meat into 1/2-inch thick slices. Strain and reserve about 2 cups of the cooking broth.
3. Make the Sofrito
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the minced garlic, ají panca paste (if using), cumin, and oregano, and cook for another 2 minutes until fragrant.
4. Build the Stew
Stir in the diced tomatoes and cook for 5-7 minutes, until they break down. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
5. Simmer
Add the sliced tongue, carrots, potatoes, bay leaf, and the reserved cooking broth to the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the potatoes and carrots are tender.
6. Finish and Serve
Stir in the peas and cook for another 5 minutes. Season with salt and pepper to taste. Discard the bay leaf. Serve the stew hot, garnished with fresh cilantro and accompanied by white rice.
Discover a beloved, hearty stew from the heart of Peru, perfect for garlic lovers seeking an authentic taste of home-style Andean cooking. This recipe transforms beef tongue into a fork-tender delight, braised in a rich, savory sauce of garlic, tomato, and red wine.
Georgia’s Crown Jewel: The Ultimate Walnut & Garlic Sauce (Bazhe)
Ingredients:
Instructions:
1. Grind the Walnuts
Using a meat grinder or a powerful food processor, grind the walnuts together with the crushed garlic until you have a fine, oily paste.
2. Combine Ingredients
Transfer the walnut-garlic paste to a medium bowl. Add the ground blue fenugreek, dried coriander, marigold petals, cayenne pepper, and salt. Mix thoroughly with a fork or spoon to combine all the spices.
3. Add Liquids
Pour in the white wine vinegar and mix again. Begin to add the cold boiled water, a little at a time, while continuously stirring and mashing the paste with a fork.
4. Adjust Consistency
Continue adding water until the sauce reaches your desired consistency; it can range from a thick, sour-cream-like dip to a thinner sauce for pouring.
5. Rest and Serve
For the best flavor, let the sauce sit for at least an hour before serving to allow the flavors to meld. It is traditionally served with grilled chicken, fish, or Ghomi (a Georgian cornmeal porridge).
Discover Bazhe, Georgia's most iconic garlic and walnut sauce. This versatile, no-cook condiment delivers a creamy, nutty, and aromatic punch that is central to Georgian cuisine. Perfect for elevating everything from grilled chicken to simple vegetables, it's a true taste of the Caucasus.
From the Silk Road to Your Kitchen: Kyrgyzstan’s Fiery Laza Chang Garlic-Chili Paste
Ingredients:
Central Asian, Condiment, Garlic, Gluten-Free, Kyrgyz, No-Cook, Paste, Sauce, Spicy, Vegan
Instructions:
1. Combine the Chili and Garlic
In a heatproof ceramic or glass bowl, thoroughly mix the dried chili flakes, minced garlic, salt, and optional sugar. It is important to use a heatproof bowl as you will be adding very hot oil.
2. Sizzle with Hot Oil
Heat the vegetable oil in a small saucepan over medium-high heat until it is very hot and just begins to smoke.
3. Pour The Hot Oil Over The Chili And Garlic
Carefully and slowly pour the hot oil over the chili and garlic mixture. The mixture will sizzle and foam intensely as the hot oil cooks the garlic and toasts the chili, releasing a wonderfully aromatic fragrance. Stir gently with a long-handled spoon to ensure everything is well combined.
4. Add the Finishing Touch
Once the sizzling has subsided, stir in the vinegar. Allow the Laza Chang to cool completely to room temperature.
5. Store
Transfer the finished condiment to a clean glass jar with a tight-fitting lid. It can be stored in the refrigerator for several months, with the flavors deepening over time.
A fiery, garlicky explosion that will awaken your taste buds.
Buttery Garlic Razor Clams (Ốc Móng Tay Xào Bơ Tỏi)
Ingredients:
Instructions:
1. Prepare the Clams
To ensure the razor clams are free of sand, dissolve a tablespoon of salt in a large bowl of cold water, add a few slices of chili, and soak the clams for at least 30 minutes to an hour. After soaking, rinse them thoroughly under running water.
2. Parboil the Clams
Bring a pot of water to a boil with a few slices of ginger to remove any fishy odor. Add the razor clams and boil for just 2-3 minutes, until they begin to open. Immediately remove and drain the clams, discarding any that did not open.
3. Sauté the Aromatics
Heat a large skillet or wok over medium heat and add the vegetable oil and butter. Once the butter has melted, add the minced garlic and chili, and sauté until fragrant and lightly golden.
4. Cook the Clams
Add the parboiled razor clams to the skillet. Turn the heat up to high and toss them quickly in the garlic butter. Add the oyster sauce, fish sauce, sugar, and optional bouillon powder. Stir-fry for another 2-3 minutes, ensuring the clams are well-coated with the sauce and heated through. Be careful not to overcook, as the clams will become tough.
5. Serve
Turn off the heat, stir in the chopped Vietnamese coriander, and give it one last toss. Transfer everything to a platter, making sure to pour all the delicious garlic butter sauce over the top. Serve immediately with crusty bread to soak up the sauce.
A taste of Vietnam's vibrant seafood scene, this quick and easy recipe brings sweet razor clams and a potent, buttery garlic sauce together. It's a flavor-packed dish perfect for garlic lovers seeking an authentic street food experience that's ready in minutes.
Vietnam’s Essential Green: The Perfect Stir-Fried Garlic Water Spinach (Rau Muống Xào Tỏi)
Ingredients:
Instructions:
1. Prepare the Spinach
Trim about 1-2 inches off the tough, fibrous ends of the water spinach and discard. Wash the spinach thoroughly in cold water. Cut or snap the stems and leaves into 3-4 inch long sections. Keep the thicker stems separate from the leafy parts if you wish, as they take slightly longer to cook.
2. Blanch for Crunch
Bring a large pot of water to a rolling boil and add a pinch of salt. Add the water spinach and blanch for just 30-60 seconds, until the color turns vibrant green but the stems are still crisp. Immediately drain the spinach and plunge it into a bowl of ice water to stop the cooking process; this is the key to keeping it crunchy and green. Drain well and set aside.
3. Sizzle the Garlic
Heat the oil in a large wok or skillet over medium-high heat. Add the chopped garlic and stir-fry for about 30 seconds until it becomes fragrant and lightly golden. Be careful not to burn it.
4. Stir-fry and Serve
Turn the heat up to high, add the blanched water spinach to the wok. Toss quickly for about a minute. Add the oyster sauce, fish sauce (if using), and sugar. Continue to stir-fry on high heat for another 1-2 minutes until the greens are evenly coated in the sauce. Transfer immediately to a serving platter and enjoy hot with steamed rice.
The crispiest, greenest, most garlicky greens you'll ever meet.
Hanoi’s Crispy Delight: Vietnamese Burnt Garlic Pork Belly (Thịt Ba Rọi Cháy Tỏi)
Ingredients:
Instructions:
1. Prepare the Pork
Start by cleaning the pork belly. You can scrub it with salt and rinse it, then parboil it in water for about 3-5 minutes to clean it and make it easier to slice. After parboiling, rinse it again and pat it completely dry. Slice the pork belly into thin, bite-sized pieces.
2. Fry the Garlic
Heat about 4 tablespoons of oil in a large pan or wok over medium heat. Add the minced garlic and fry, stirring constantly, until it turns a beautiful golden brown and becomes fragrant. Be careful not to burn it. Once golden, quickly remove the garlic from the pan using a slotted spoon, letting the excess oil drain back into the pan. Set the crispy garlic aside.
3. Cook the Pork
In the same garlic-infused oil, add the sliced pork belly to the pan. Fry the pork, stirring occasionally, until it's cooked through and the edges are golden brown and crispy. Once cooked, remove the pork from the pan and set it on a plate.
4. Make the Sauce
Carefully pour out most of the oil from the pan, leaving about 1-2 tablespoons. Add the fish sauce, sugar, and minced chili (if using) to the pan. Stir continuously over medium heat until the sugar dissolves and the sauce begins to bubble and thicken slightly.
5. Combine and Serve
Return the crispy pork belly to the pan with the sauce. Add the fried garlic you set aside earlier. Toss everything together quickly for 2-3 minutes, ensuring every piece of pork is coated in the glossy sauce and mixed with the crispy garlic. Turn off the heat, transfer to a serving dish, and enjoy immediately with a bowl of hot steamed rice.
For a true taste of Vietnamese comfort food, look no further than this sizzling garlic pork belly. This popular dish combines gloriously crispy fried pork with heaps of fragrant, golden garlic, all tossed in a simple yet addictive sauce. It's a flavor-packed, "must-eat" main course that comes together in minutes, bringing the irresistible allure of Hanoi street food right to your kitchen.
