The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Fish Sauce, Garlic, Oil, Oyster Sauce, Sugar, Water Spinach
Description:
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.
From the Danube’s Shores: A Potent Romanian Garlic & Walnut Dip (Scordolea)
Ingredients:
Instructions:
1. Prepare the Potatoes
Wash the potatoes and boil them in their skins until tender. Once cooked, peel them while still warm and mash thoroughly with a fork or potato ricer until you have a smooth purée. Set aside to cool slightly.
2. Make the Garlic Base
If using, soak the slice of bread in a little water for a minute, then squeeze it out completely. In a mortar and pestle or a food processor, crush the garlic cloves with a generous pinch of salt to form a paste. Add the ground walnuts and the squeezed bread (if using) and pound or pulse until well combined.
3. Emulsify the Dip
Slowly begin to drizzle the olive oil into the walnut and garlic mixture while stirring vigorously with a wooden spoon or with the food processor running on low. Continue until the oil is incorporated and the mixture resembles a thick mayonnaise.
4. Combine and Finish
Add the lemon juice or vinegar and mix well. Fold the mashed potatoes into the garlic-walnut emulsion, mixing until everything is smooth and uniform. If the dip is too thick, stir in a tablespoon or two of cold water until it reaches a creamy, spreadable consistency.
5. Serve
Transfer the Scordolea to a serving bowl. Garnish with a few whole walnuts and a sprinkle of fresh parsley. It is traditionally served at room temperature as a dip with bread or as a flavourful side for grilled fish.
Discover Scordolea, a beloved Romanian dip that's a true celebration of garlic! This creamy, potent spread, enriched with walnuts and potatoes, is a garlic shop favorite. Perfect for slathering on fresh bread or serving alongside grilled fish or meats, it's a rustic taste of the Danube region.
From the High Andes: A Hearty Peruvian Potato & Garlic Pie (Pastel de Papa)
Ingredients:
Instructions:
1. Cook the Potatoes
Boil the peeled and chunked potatoes in salted water until tender. Drain them well and mash by hand. Set aside.
2. Prepare the Filling
While the potatoes are boiling, heat the olive oil in a medium skillet. Sauté the chopped onion until tender. Add the minced garlic and chopped tomatoes. Cook this mixture until the tomatoes break down and most of the liquid has evaporated.
3. Assemble the Layers
Preheat your oven to 350°F (175°C). Generously butter a casserole dish. Spread half of the mashed potatoes evenly on the bottom. Top this with half of the tomato and garlic mixture, followed by half of the grated Cheddar cheese. Repeat these layers one more time.
4. Create the Topping
In a small bowl, mix the egg yolks with the heavy cream. In a separate, clean bowl, use an electric mixer to beat the egg whites until soft peaks form. Gently fold the egg yolk mixture into the beaten egg whites.
5. Bake to Perfection
Spoon the fluffy egg topping evenly over the casserole. Bake for 45 to 55 minutes, or until the topping is beautifully browned and set.
6. Serve
Let the pie rest for a few minutes before serving. Enjoy this hearty and flavorful taste of the Andes!
Discover a unique and hearty main course from the Peruvian Andes. This isn't just mashed potatoes; it's a layered bake featuring a rich, garlicky tomato filling and a delightful soufflé topping, making for an unforgettable garlic-infused comfort food experience.
A Taste of Bangkok’s Night Markets: Crispy Fried Garlic Chicken (Gai Tod Kratiem)
Ingredients:
Instructions:
1. **Create the Marinade
** In a mortar and pestle, pound the garlic cloves, coriander roots, and white peppercorns into a rough, fragrant paste.
2. **Marinate the Chicken
** Transfer the paste to a large bowl. Add the chicken pieces, oyster sauce, light soy sauce, fish sauce, and sugar. Mix thoroughly to ensure every piece of chicken is coated. Let it marinate in the refrigerator for at least 30 minutes.
3. **Prepare for Frying
** Heat about 2 inches of vegetable oil in a wok or deep pot over medium-high heat to approximately 165-175°C (325-350°F). While the oil is heating, add the rice flour and cornstarch to the bowl of marinated chicken. Toss well until the chicken is lightly and evenly coated in the flour mixture.
4. **Fry the Chicken
** Carefully add the chicken to the hot oil in batches, being sure not to overcrowd the pan. Fry for 4-5 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
5. **Drain and Serve
** Remove the fried chicken with a slotted spoon and let it drain on a wire rack or paper towels.
6. **Garnish and Enjoy
** Serve the crispy garlic chicken immediately over a bed of hot jasmine rice, garnished generously with fresh coriander leaves. For an extra garlic kick, you can top it with additional store-bought crispy fried garlic.
For the ultimate garlic lover's trip to Thailand, look no further than Gai Tod Kratiem. This classic dish features unbelievably crispy, deep-fried chicken marinated in a potent garlic and white pepper paste. It's a texture and flavor explosion that's both a beloved street food snack and a comforting meal, showcasing garlic in its most addictive, crunchy form.
A Hearty Bite: Slovakia’s Savory Garlic, Bacon & Blue Cheese Cake
Ingredients:
Instructions:
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Grease a small baking dish (approximately 8×8 inches or a small round pan.)
2. Mix the Batter
In a medium bowl, combine all the wet ingredients: the softened lard, milk, kefir, and the egg. Whisk until well combined.
3. Combine Dry Ingredients
In a separate bowl, sift the all-purpose flour with the baking powder.
4. Form the Batter
Gradually add the dry ingredients to the wet ingredients, mixing until you have a smooth, thick batter or a very soft dough. Season with a pinch of salt and black pepper.
5. Assemble the Cake
Pour and spread the batter evenly into your prepared baking dish. Arrange the bacon pieces and crumbled blue cheese over the top of the batter. Sprinkle the pressed garlic evenly over everything.
6. Bake to Perfection
Place the dish in the preheated oven and bake for 15-20 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
7. Serve
Let it cool slightly before slicing. It is delicious served warm on its own or as an accompaniment to a hearty soup.
This isn't your average cake. Hailing from a Slovak kitchen, this savory bake is a dense, moist, and intensely flavorful creation perfect for those who love bold tastes. It’s a simple, rustic dish, relying on a quick batter-like dough made with kefir and lard, which gives it a unique texture. Topped with the powerful trio of crispy bacon, pungent blue cheese, and a generous amount of garlic, this "koláč" (cake) is an unforgettable snack, best served warm with a cold beer.
From Lima’s Kitchens: Sizzling Peruvian Garlic & Chile Potatoes (Papas al Ajillo)
Ingredients:
Instructions:
1. Cover With Cold Water
First, prepare the potatoes. Place the whole potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for about 12-15 minutes, or until they are just tender enough to be pierced easily with a knife but still firm. Drain the potatoes well and let them cool slightly. Once cool enough to handle, cut them into thick slices or quarters.
2. Heat The Olive Oil
Next, heat the olive oil (and butter, if using) in a large skillet or frying pan over medium heat. Add the minced garlic and ají amarillo paste, and sauté for about a minute until the garlic is fragrant and lightly golden, being careful not to let it burn.
3. Add The Cooked Potatoes To The Skillet
Add the cooked potatoes to the skillet in a single layer. Season with salt and pepper and cook, turning occasionally, until they are golden brown and crispy on all sides. If the pan gets too dry, add the splash of white wine to deglaze it, scraping up any flavorful bits from the bottom.
4. Remove The Skillet From The Heat
Finally, remove the skillet from the heat and stir in the fresh, chopped parsley. Serve immediately while hot.
A simple yet sensational starter from Peru, perfect for any garlic lover. Imagine crispy, golden potatoes sautéed with heaps of fragrant garlic and a kick of aji amarillo chile, finished with fresh parsley. This dish is a versatile and flavorful accompaniment.
