Thursday, 9 December 2010

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Garlic Oil/Hvidløg Olie/大蒜油[dà suàn yóu]

Ingredients:
- 5 cloves garlic chopped
- 150ml cooking oil

Directions:
1. In a small sauce pan, heat cooking oil, add garlic and fry until golden and fragrant.
2. Garnish it with food immediately or pour into an air-tight container for storage.

Serving Ideas:1. Add a teaspoon to garnish your Chinese noodle soup.
2. Toss it with some steam vegetables.
3. Add a teaspoon to any sauce you are making.

Storage:
Can store for a long time in an air-tight container in the fridge.

Nutritional Value:
The sulfur compounds in garlic are perhaps its most unique nutrients. There are literally dozens of well-studied sulfur molecules in garlic, and virtually all of them have been shown to function as antioxidants. In addition, many provide us with anti-inflammatory benefits. The very presence of sulfur in some many different garlic compounds may also play an important role in our nourishment.

Additionally, garlic is an excellent source of manganese. It is also a very good source of vitamin B6 and vitamin C. In addition, garlic is a good source of protein and thiamin (vitamin B1) as well as the minerals phosphorus, selenium, calcium, potassium, and copper.

Garlic is also claimed to help prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure) and cancer. In fact, countries where garlic is consumed in higher amounts, due to traditional cuisine, have been found to have a lower prevalence of cancer. Animal studies, and some early investigational studies in humans, have suggested possible cardiovascular benefits of garlic. A Czech study found that garlic supplementation reduced accumulation of cholesterol on the vascular walls of animals. Another study had similar results, with garlic supplementation significantly reducing aortic plaque deposits of cholesterol-fed rabbits. Another study showed that supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol.

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Additional Information:
Native to central Asia, garlic is one of the oldest cultivated plants in the world and has been grown for over 5000 years. Ancient Egyptians seem to have been the first to cultivate this plant that played an important role in their culture.

This is almost a must have, as it is a quick and easy way to spice up or even rescue any plain dish. This is also something I can make in bulk and keep it in the fridge. The Chinese use this a lot in the cooking and as a tasty garnish to soup and vegetables.

I usually don't measure, but as a general guide, 2 tablespoons of cooking oil for every clove of garlic.

References:
http://en.wikipedia.org/wiki/Garlic

http://whfoods.org/genpage.php?tname=foodspice&dbid=60

http://www.bestveganguide.com/garlic-nutrition.html

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