Description
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Indonesian Spices & halal Series
🌱 About the Producer / Supplier：
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
There are many regional cuisines, often based upon indigenous culture with some foreign influences.
In 2023/2024, TasteAtlas rated Indonesian cuisine as the sixth best cuisine in the world. Indonesian cuisine is placed behind Italian, Japanese, Greek, Portuguese, and Chinese cuisines, making Indonesian the best-rated cuisine in Southeast Asia.
🛍 Product Information：
Fried garlic is a classic Southeast Asian and Chinese pantry staple (known as 炸蒜、蒜酥、或炸蒜蓉). High-quality versions like Thousand Flower use carefully selected garlic, sliced or minced uniformly, then fried at controlled low-to-medium temperatures in neutral oil. This process caramelises the natural sugars, producing a deep golden colour, crisp texture, and complex roasted-nutty aroma while eliminating the sharp bite of raw garlic. The result is versatile, shelf-stable, and far more convenient than preparing fresh fried garlic at home.
風味與口感 | Flavour & Texture
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Aroma: Intense, warm garlic fragrance with toasted, slightly sweet notes.
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Texture: Light, crispy, and delicate—shatters pleasantly when bitten.
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Taste: Savory and umami-rich, with a clean garlic character and no bitterness when properly fried.
Best used as a finishing garnish so the crunch and aroma remain intact.
營養與特點 | Nutrition & Highlights
Primarily composed of garlic and frying oil. Garlic contributes allicin-derived compounds (some reduced by frying), antioxidants, and minerals, while the frying concentrates flavour. It is a flavour enhancer rather than a primary nutrition source. Low in moisture, it has a long shelf life when stored correctly. Many commercial products aim for minimal additives, relying on pure garlic and oil.
食用方法 | Culinary Uses
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Topping: Sprinkle over congee, noodle soups (e.g., wonton or ramen), fried rice, pasta, or salads.
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Stir-fries & stir-fries: Add at the end or toss with vegetables, seafood, or meats.
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Cantonese / Hong Kong classics: Ideal for Typhoon Shelter (避風塘) style dishes, salt-and-pepper items, or garlic oil-based sauces.
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Sauces & dips: Mix into soy sauce, chili oil, or mayonnaise for instant flavour boost.
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Everyday cooking: Elevate simple steamed fish, grilled meats, eggs, or vegetables.
儲存 | Storage
Keep unopened in a cool, dry place away from direct sunlight. After opening, seal tightly and refrigerate to maintain crispness; consume within a few weeks for best quality. Avoid moisture to prevent softening.
Food safety
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
🥘 Commonly used dishes:
