Garlic

If you like to stir-fry vegs with garlic, here's something to make it better.

Remove skin of the garlic, lot's of it and put in a glass container with lid.

Generously pour soya sauce over garlic, I recommend Kikkoman from Japan if possible otherwise Singapore-produced Kikkoman.


Store in the cornermost of the fridge, the garlic will turn green after a few days, then black.

After a month or so, it is ready to use, the longer it is kept, the better it goes.

Perfect for anything, as dipping sauce, as

additive, etc.


Mine has been in the fridge for half a year, I make a big batch each time something like twenty++ heads.

Do you chop/mince the garlic first?


Do you then just add a spoonfull of the minced garlic in soy to what you are cooking?

Just skin the garlic, cut the hard end, no need to minced or chop.

Leave it like that to aged.


The essence of the garlic and the soy sauce fermenting is the secret.

Also make sure the lid is tight, the smell can permeate, use good quality glass jar, similar to home made jam and pickles jar, just bigger.


I throw several(actually lot's) pieces when making soup(chicken pork or beef).

And add whatever vegs is available.

Very good to ward off cold.


Gyoza:

Minced the garlic and the rest of the ingredients, mushroom, half pork/half beef, shrimp(optional) and THAT soy sauce to make dumpling or gyoza(perfect).

Fry with enough oil, or steam or boil.



Gyoza skin can be found in Asian or Japanese supermarket/local supermarket in the tofu section mostly.


Otherwise stir fry, good on its own over white.


Spring roll:

Minced everything except the bean sprout(tiny variety), and lightly stir fry onion, some pork, minced carrots, easy on soy sauce, same with good quality oyster sauce.

Deep fry the spring roll in vegetable oil.

For dipping sauce, mix soy sauce, vinegar, la(spicy oil).


Spring roll wrapper, also available in Asian or Japanese store, I found mine in the local supermarket and wet market in the dried goods section.


Minced as well, soy sauce goes well with stir-fry noodles and vegs.


Experiment with two-three heads first.

The plain soya sauce will be history.

Hey Taps -


are you Korean? (I remember you posting a recipe for kimchee.) I know this as a Korean "side dish" - sort of like kimchee - but we EAT the garlic. WE just eat it with our regular meal - the whole thing after it's been fermented. According to my grandmother you should eat 3 pieces a day for optimum health. We eat it here - but we're in Seoul and everyone reeks of garlic - I'm not sure how well it will go over upon our return to the US.


The other note - Koreans always make it with SPRING garlic - the fresh new harvest.

hkchoichoi, no, but I have many Korean friends who taught me the fine art of making kimchi.


Not so long ago Japan frowned on garlic, but now everyone loves it.

My mother-in-law who is a health disciple taught me to make the garlic soya sauce.

Her larder is overflowing with preserved things including shochu with plum, lemon and others belonging to the citrus family.


Will try the spring garlic, thank you.

Taps, thanks for the recipe. I had bottled 1 jam jar using smoked garlic, since this is what I have in the kitchen.

The Japanese come to Korea and go CRAZY at the grocery store. They snatch up all the seaweed, kimchee, garlic, spicy fermented stuff - all yummy. I see them lugging back the suitcases - so it MUST be okay.


My grandfather was one of the most well known natural health gurus here in Seoul before he passed. My grandmother now goes around spreading his knowledge (sometimes too much for me, but I should be thankful.)