The way Thais Prepares Garlic

Back home we peel our garlic clean before we eat them, that’s what our mothers taught us in the kitchen. The only time we leave the skin on is in certain dishes like Bak Kut Teh (pork bone soup) where we throw the whole glove intact to be boiled forever in the soup.

In Thailand, the large garlic we have, they called them China Garlic. Thais don’t really like em as they are too spicy and not that fragrant. Thais uses Thai Garlic. Very small cloves of garlic which will kill you just trying to peel them all. So how? Don’t peel (Anyway many Thais are lazy people so why should they?). Just crushed em all up, not even washed them beforehand. Their excuse, the garlic skin gives additional flavors. True to an extend depending on what had clung onto the skin.


This is the way we do it, we grab a handful blind, we throw em in and just pound them with all our might. Little critters, small stones, soil and some, do we bother, not we do. Which was why I lost half a tooth four years ago eating garlic fried fish happily as I chomped onto a small rock and my tooth then after rots.