The Garlic Table:
Recipes for Every Craving
Explore Garlic Shop Recipes
Wholesome Recipes with
a Garlic Punch
Ingredients:
Bacon, Chicken, Garlic, Onion, Pepper, Salt
Description:
A simple, yet deeply flavorful dish that brings the rustic charm of a Slovakian kitchen right into your home.
A Taste of Home: Vietnam’s Savory-Sweet Garlic Pork Chops (Sườn Cốt Lết Rim Tỏi)
Ingredients:
Instructions:
1. Prepare the Pork
Clean the pork chops by rubbing them with salt, then rinse under cold water and pat dry. To help the pork cook evenly and absorb more flavor, you can gently pound the chops or make a few shallow cuts across the surface.
2. Marinate
In a bowl, combine the pork chops with the minced garlic, shallots, salt, and pepper. Mix well to ensure the chops are evenly coated. Let them marinate for at least 30 minutes.
3. Sear the Chops
Place a large pan or skillet over medium-high heat and add the cooking oil. Once the oil is hot, carefully place the marinated pork chops in the pan. Sear for about 3-5 minutes per side, until they are golden brown and cooked through.
4. Create the Sauce
Add any remaining minced garlic and shallots from the marinade bowl to the pan and sauté for about 30 seconds until fragrant.
5. Simmer and Glaze
Pour the fish sauce, sugar, soy sauce, and water (or coconut water) into the pan. Bring the mixture to a boil, then reduce the heat to a medium-low simmer. Allow the pork chops to cook in the sauce, turning them occasionally, until the sauce has reduced and thickened into a beautiful, sticky glaze that coats the meat. This should take about 10-15 minutes.
6. Serve
Transfer the glazed pork chops to a serving platter. Drizzle any remaining sauce from the pan over the top. Garnish with sliced scallions and optional chili. This dish is best served immediately with a side of hot steamed rice.
A classic Vietnamese comfort food, these savory-sweet glazed pork chops are a guaranteed weeknight winner.
From the Heart of Vietnam: Aromatic Peppercorn & Garlic Braised Pork (Thịt Kho Tiêu)
Ingredients:
Instructions:
1. Marinate the Pork
In a large bowl, combine the pork pieces with the fish sauce, coarse black pepper, dark soy sauce, and sugar. Mix well to ensure the pork is evenly coated. Let it marinate for at least one hour to allow the flavors to penetrate the meat.
2. Sear the Pork
Place a heavy-bottomed pot or Dutch oven over high heat. Add the marinated pork and sear, stirring occasionally, until it begins to brown and the liquid starts to reduce slightly.
3. Braise
Add the minced garlic and shallot to the pot and sauté for about a minute until fragrant. Pour in the coconut soda or water, ensuring the pork is mostly covered. Bring the mixture to a boil.
4. Simmer to Perfection
Once boiling, reduce the heat to a low simmer. Let the pork braise, uncovered, for at least 45-60 minutes, or until the pork is tender and the sauce has reduced and thickened to a glossy glaze. Stir occasionally to prevent sticking.
5. Serve
Garnish the braised pork with chopped green onions and optional sliced Thai chilies for an extra kick. Serve hot with steamed jasmine rice.
A classic Vietnamese comfort food, this dish of tender, peppery pork braised with heaps of garlic is a guaranteed family favorite. Thịt Kho Tiêu, or peppered braised pork, offers a savory and spicy kick that's incredibly addictive. The garlic infuses the rich, coconut-tinged sauce, creating a melt-in-your-mouth experience that will have you reaching for more rice.
Italian Gold: Creamy Oven-Roasted Garlic Spread (Aglio al Forno)
Ingredients:
Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (180°C.)
2. Prepare the Garlic
Peel away the loose, papery outer layers of the garlic heads, leaving the head itself intact. With a sharp knife, slice off about a quarter-inch from the top of each garlic head, exposing the tops of the individual cloves.
3. Season the Garlic
Place the garlic heads in a small baking dish or on a piece of aluminum foil. Drizzle the exposed cloves generously with extra virgin olive oil. Sprinkle with coarse sea salt, freshly ground black pepper, and lay the sprigs of rosemary and thyme over the top.
4. Roast to Perfection
Cover the baking dish with a lid or wrap the garlic heads tightly in the foil. Place in the preheated oven and bake for 40-45 minutes. The garlic is ready when the cloves are soft, fragrant, and lightly golden. You can check for doneness by piercing a clove with a small knife; it should be very tender.
5. Serve and Enjoy
Allow the garlic to cool slightly before serving. To eat, simply squeeze the base of a clove to push the creamy, roasted garlic out of its skin. Spread it onto warm, crusty bread or crostini for a simple yet incredibly flavorful appetizer.
Discover the magic of slow-roasting with this simple Italian recipe for Aglio al Forno. Whole garlic heads are baked until the cloves become incredibly soft, sweet, and caramelized, perfect for spreading on crusty bread or enhancing your favorite dishes.
Saigon’s Signature Sweet & Savory Garlic Wings (Cánh Gà Chiên Nước Mắm)
Ingredients:
Instructions:
1. Prepare and Marinate the Wings
Rinse the chicken wings and pat them completely dry with paper towels. In a large bowl, combine the wings with half of the minced garlic, ginger, shallot, fish sauce, and the chicken bouillon powder (if using). Toss everything together until the wings are evenly coated. Let them marinate for at least 30 minutes, or overnight in the refrigerator for the best flavor.
2. Prepare the Sauce and Fry the Garlic
While the wings marinate, prepare the glaze. In a small saucepan, combine the remaining fish sauce, sugar, and honey. In a separate small pan, heat a few tablespoons of vegetable oil over low heat and gently fry the remaining garlic, ginger, and shallot until fragrant and lightly golden, about 15-30 seconds. Set the fried aromatics aside.
3. Fry the Chicken
Pour enough vegetable oil into a large pan or wok to have a depth of about 1/2 cm and heat it to medium. Place the tapioca starch in a large bowl or zip-top bag. Add the marinated wings (after draining any excess liquid) and toss until they are fully coated, shaking off any excess starch. Carefully place the wings in the hot oil in a single layer, being sure not to overcrowd the pan. Fry in batches if necessary. Cook for about 10 minutes, turning every few minutes, until all sides are golden brown and the chicken is cooked through. Remove the wings and let them drain on a wire rack.
4. Glaze and Serve
Wipe out the saucepan used for the aromatics and return it to medium heat. Pour in the fish sauce and sugar mixture. Bring it to a simmer and cook until the sauce thickens into a glaze, stirring occasionally to prevent burning. Add the fried wings back into the pan along with the fried garlic, ginger, and shallot. Toss everything together until the wings are completely coated in the sticky glaze. Garnish with fresh chili and cilantro, and serve immediately with hot rice.
A true taste of Vietnamese street food, these garlic-heavy chicken wings are fried to crispy perfection and then tossed in a sticky, sweet and savory fish sauce glaze. An irresistible classic that's perfect for any garlic lover's feast.
Island of Aromas: Sri Lanka’s Creamy Coconut Garlic Curry (Sudulunu Maluwa)
Ingredients:
Instructions:
1. Heat The Oil In A Medium Saucepan Or Pot
First, peel all the garlic cloves and set them aside. Heat the oil in a medium saucepan or pot over a medium heat. Add the sliced onion, curry leaves, and pandan leaf (if using) and sauté for 2-3 minutes until the onion begins to soften and turn golden.
2. Add The Chopped Tomato And Slit Green Chilies
Add the chopped tomato and slit green chilies, and continue to cook for about 5 minutes until the tomato breaks down into a sauce.
3. Stir In The Turmeric Powder
Stir in the turmeric powder, chili powder, and curry powder, cooking for another minute until fragrant.
4. Add The Mustard Seeds And Fenugreek Seeds
Add the mustard seeds and fenugreek seeds, followed by the coconut milk and salt.
5. Bring The Mixture To A Gentle Simmer
Bring the mixture to a gentle simmer, being careful not to let it boil rapidly.
6. Add The Peeled Garlic Cloves To The Simmering Coconut
Add the peeled garlic cloves to the simmering coconut gravy.
7. Cover The Pot
Reduce the heat to low, cover the pot, and let the curry cook for 15-25 minutes. The cooking time will vary depending on the size and age of your garlic. The curry is ready when the garlic cloves are very soft, sweet, and have lost their harsh, raw pungency.
8. Serve Warm With Fluffy White Rice Or Roti
Taste the gravy and adjust the salt if necessary. Serve warm with fluffy white rice or roti.
Discover the heart of Sri Lankan comfort food with this incredible garlic curry. Whole cloves are simmered until soft and sweet in a fragrant, creamy coconut milk gravy, creating a uniquely delicious and aromatic main course that will transport you to the teardrop isle.
Malaysia’s Viral Sensation: Crispy Garlic Fried Chicken (Ayam Goreng Bawang Putih)
Ingredients:
Instructions:
1. Combine All Ingredients For The Marinade Paste
Combine all ingredients for the marinade paste in a blender and process until smooth, adding a splash of water if necessary to get the blades moving.
2. Pour Over The Marinade Paste
In a large bowl, place the chicken pieces and pour over the marinade paste.
3. Ground Coriander
Add the oyster sauce, ground coriander, salt, and pepper.
4. Mix Thoroughly To Ensure Every Piece Of Chicken Is
Mix thoroughly to ensure every piece of chicken is well-coated.
5. Stir In The Tapioca Starch
Stir in the tapioca starch until evenly distributed.
6. Marinate For At Least 30 Minutes
Let the chicken marinate for at least 30 minutes, or for best results, refrigerate for an hour.
7. Heat A Generous Amount Of Oil In A Wok
Heat a generous amount of oil in a wok or deep pan over medium-high heat.
8. Carefully Place The Chicken Pieces Into The Hot Oil
Carefully place the chicken pieces into the hot oil, making sure not to overcrowd the pan; fry in batches if necessary.
9. Add The Smashed Garlic Cloves
When the chicken is about halfway cooked, add the smashed garlic cloves (with skins on) to the oil. This will infuse the chicken and the oil with a beautiful garlic aroma.
10. Brown
Continue frying until the chicken is golden brown, crispy, and cooked through.
11. Remove The Chicken And Fried Garlic From The Oil
Remove the chicken and fried garlic from the oil and let them drain on a wire rack.
12. Serve Hot With Steamed Rice And Your Favorite Chili
Serve hot with steamed rice and your favorite chili sauce.
Discover the Malaysian recipe that took the internet by storm! This isn't just any fried chicken; it's an aromatic, garlic-infused masterpiece. Featuring a crispy skin and incredibly juicy meat, it's a guaranteed crowd-pleaser for any garlic lover looking for their next comfort food fix.
