Crisp fried garlic made from 88% garlic and 12% palm oil, in a 100 g jar with a red lid, for noodles, rice and greens.
XO Fried Garlic comes in a clear 100 g jar with a red screw lid and a green and cream label. The ingredient list is short: garlic 88.0% and palm oil 12.0%, printed in English, Dutch, French, German and Spanish, with the best-before date shown on the pack. The photos show it spooned over a bowl of noodles with spring onion, scattered on fried rice and rice congee, and sprinkled on stir-fried morning glory with red chilli. As general background, garlic is a bulbous plant of the genus Allium, closely related to onion, shallot, leek and chives. Fried until golden, it turns crisp and nutty and is a common topping across Southeast Asian kitchens. Add it at the end of cooking so it stays crunchy: over noodle soups and fried rice, on steamed fish, in garlic chicken, over salads and on morning glory or pak choi. A spoonful also lifts plain rice and grilled meats.
