Ever wondered how to toast garlic? Toasted garlic is easy to make and will stay good for months in a sealed container.

In Asian cuisine, toasted garlic is used more often than roasted garlic. I usually crush and toast 6 to 8 garlic heads so it is ready whenever I need it.

Toasted garlic in a glass cup with a small spoon and cover on a wooden tray.

Garlic is an essential ingredient in Philippine cuisine. If you are familiar with Filipino food, you will notice that we always saute with crushed garlic paired with ginger, onion or tomatoes. You'll either love it's pungent smell or not. I love garlic so I wonder if I smell garlicky at times especially after having raw garlic with lumpiang sariwa. I only know one non-Filipino who can tell if I had garlic.

One of the things my mom taught me in the kitchen was how to toast garlic. I remember when I first made toasted garlic – it burned in seconds. Obviously, I was not paying attention to my mother. The heat was on high. Have you ever tasted burnt toasted garlic? It’s bad! But if cooked right – Uh, the aroma of toasted garlic is so good. The irresistible garlicky smell lingered in the air even when done cooking.

When I was going to school, street hawkers were selling spicy roasted peanuts with stir fried garlic and it was so yummy. It’s hard to miss them since the smell of garlic was like calling me. I’m sure there are people who doesn’t care for that smell, but I love it. Toasted garlic has many uses in Filipino food. To name a few, we use it for pancit luglug, palabok, pancit malabon, peanuts, mami soup and many more. Our family uses it in ginisang monggo too.

Peeled garlic on a cutting board with a knife and a pestle and mortar on the side.

Pound garlic using a mortar or a blender. If not doing a lot, it is convenient to use a mortar but when doing many garlic heads it is best to use a blender.

Blended or minced garlic on a plate and more garlic cloves on the table.

Raw garlic will keep longer if stored in a dry area. I don’t store garlic in the fridge. Raw garlic is also added to a popular Philippine condiment called Atchara and vinegar dip.

Video

Watch my video “How to Toast Garlic” so you can make it today.

Recipe

How to Toast Garlic

Raw minced garlic is cooked in oil in low heat until toasted.

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Course: How to

Cuisine: Asian, Filipino

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 20kcal

Ingredients

8 garlic heads peeled and crushed
3 tablespoons olive oil

Instructions

Peel, cut and crush each cloves of garlic evenly. Cut into pieces so when you use the mortar it is easier to pound and crush garlic.
In a pan heat, oil over medium-low heat.
Add garlic and cook until golden brown and crisp. Lower heat as garlic cooks. Stir constantly to cook evenly.
Drain oil and transfer to a container. Let it cool down before closing the lid.

Notes

Stir fry garlic in medium low heat until golden brown. Lower heat if needed.
Don't over toast the garlic.
Store toasted garlic in a sealed container so it stays good and crisp.

Nutrition