Garlic Soy Sauce

Ingredients

• 2 garlic cloves
• 5 g white sesame seeds
• 15 ml peanut oil
• 30 ml soy sauce

Method

Crush the garlic cloves flat with the heel of your knife or a heavy object — you want irregular, chunky pieces that will fry quickly and unevenly. The uneven surface creates both crisp edges and softer interiors, which matters for the final texture.

Heat the peanut oil in a wok or small saucepan until it shimmers and moves freely, around 180–190°C. The moment wisps of smoke appear, add the crushed garlic. You'll hear aggressive sizzling immediately. Fry for 20–30 seconds only — the garlic should smell pungent and caramelised, with the smallest pieces turning golden and brittle at the edges. Pull off the heat before it darkens fully; residual heat will continue the cook. The garlic will go from golden to burnt quickly, so watch it constantly.

Pour the hot oil and garlic directly into a small dish containing 30 ml soy-sauce. The hot-oil-finishing technique — pouring volatile, superhot fat onto a base liquid — does two things: the heat activates the garlic's sulphur compounds, intensifying the savour, and it temporarily suspends the oil and solids in the soy sauce through rapid convection. Toast the white sesame seeds in a separate dry pan for 1–2 minutes, stirring often, until fragrant and pale brown, then scatter them into the soy mixture.

Stir immediately and aggressively with a spoon or chopsticks for 30 seconds. The emulsion won't hold permanently — oil naturally separates from soy-based-sauce — but vigorous stirring creates a temporary suspension that tastes cohesive. Within 5–10 minutes, the oil will pool on top and the garlic will settle. This is normal and correct. The flavour actually improves as it sits for 10–15 minutes; the garlic's sharp heat mellows slightly whilst remaining assertive.

Stir again before serving. Use this as a dipping sauce for dumplings, steamed fish, or cold noodles. The sauce is best consumed within a few hours, though it keeps refrigerated for up to two days — flavour fades as the volatile compounds disperse.