Baceman Bawang Putih / How To Store Garlic in Oil for Months

On By cruiseoflifeIn Indonesian Cuisine

It’s April 2020 we’re in the middle of a health crisis with and almost all of us are required to stay at home and only go out if it’s really necessary such as to seek medical assistance or to do grocery shopping. I also try not to do my grocery shopping as often as I used to and limit my shopping tips to the wet market or supermarket.

Garlic is the one thing that I use almost every day and it’s very important in the Indonesian’s kitchen, but unfortunately, we can’t store fresh garlic for a long time because it will be spoiled.

One way to store garlic is to slice or mince it and soak it in cooking oil. The result was amazing as it last longer (even for months if you refrigerate it). Plus, the oil that has absorbed all the garlic flavor and aroma is very suitable for making fried rice, fried noodle, or even stir fry vegetables. It is very common in Indonesia to make this garlic and oil mixture and we know it as “baceman bawang putih”.

I even taught my mom how to make this (so she could save some trips to the market and stay at home most of the time) and she was impressed too. We (my mom and I) even agreed that we didn’t even need to add any store-bought sauce such as oyster sauce, soy sauce, or fish sauce when we make stir fry veggies with this garlic and oil mixture. The dishes are so fragrant and delicious even without all the sauce and you just have to use very little garlic and oil as it already has a very strong aroma and taste.

It is also very easy to make and with the help of a food processor, it just takes less than 15 minutes to make. You can save time peeling and mincing garlic to cook (especially when cooking in the morning).

Ingredients:

  1. 400 gr garlic
  2. 4 tbsp sesame oil
  3. cooking oil (I used canola oil)

Method:

  1. Mince garlic (using a knife or food processor) and place in a large jar
  2. Add 4 tbsp of sesame oil
  3. Add oil until it covers all the garlic
  4. Cover the jar with a lid or cling wrap
  5. Open the lid after 2 days and garlic is ready to use (use a dry and clean spoon every time you scoop garlic and oil)

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