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crispy garlic in a jar with a green backdrop
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5 from 1 vote

Crispy Garlic (Bawang) – Bahay Kubo Cooking Series

Crispy Garlic (or Bawang) is a staple in Filipino kitchens.  It adds a lot of flavor and crunch to dishes such as Arroz Caldo and Palabok.
Prep Time10 minutes
Cook Time30 minutes
Course: Condiment
Cuisine: Filipino
Servings: 2 Cups

Ingredients

  • 6 Heads Garlic, Peeled
  • 1 ½ Cups Olive Oil

Instructions

  • The first step is to peel all the cloves in the garlic. 
  • Pulse the peeled garlic in a food processor about 5 times. Or rough chop with a knife.
  • Next put the garlic in a sauce pan and cover with cold olive oil.  I used a cup and a half of oil and it went up half an inch over the garlic. Add more if needed.
  • Put on the stove on very low heat and keep it moving so it doesn’t stick to the bottom of the pan.  Leave it on low heat up until the 25 minute mark.  Once you see the garlic is starting to brown slightly up the heat a little, until they are nice and golden.
  • Remove the crispy garlic from the oil right away so that it doesn’t burn.  Drain them on some paper towels. Don’t throw away the oil.  It’s now infused with garlic and so awesome to use in dishes that call for garlic.
  • Keep the garlic crisps on it’s own in a jar.  It can keep up to 6 months in the pantry.
  • Or jar both the garlic and the cooled garlic infused oil together.