Garlic Chips and Garlic Oil (Gratiem Jiew)


  • Makes1/4 cup
Garlic Chips and Garlic Oil (Gratiem Jiew)

Chef Nuit Regular's Khao Soi Gai with roasted chili oil and garlic oil. Photo, Michael Graydon and Nikole Herriot.

Toronto chef Nuit Regular changed the way the city’s diners viewed Thai cuisine—and she hopes her new cookbook, Kiin, will do the same for how people cook it at home.


  • 1/3 cup unpeeled Thai garlic cloves, or peeled regular garlic cloves, cut in half

  • 1/2 cup sunflower oil


  • Using a stone mortar and pestle, coarsely grind garlic. Transfer to a bowl.

  • In a small pan over high, heat the sunflower oil. When the oil is hot, reduce to medium, add garlic and cook, stirring constantly, until garlic turns deep yellow, 2 to 3 min. Remove from heat.

  • Strain oil through a stainless steel strainer placed over a small pot. Scoop garlic chips out of strainer and place on a plate lined with paper towel to absorb oil.

  • Transfer the cooled garlic oil to an airtight container and store at room temperature for up to 2 weeks.

The recipes in Chef Nuit Regular's cookbook, Kiin, encompass her cooking life in restaurant kitchens and beyond: some of her restaurants’ biggest hits. The pad Thai noodles she used to make and sell in little plastic baggies for extra income as a student. The birthday curry her mother made every year. Her Khao Soi Gai with this garlic oil (shown above) — the list goes on, and you're going to want to try them all.

Excerpted from Kiin by Nuit Regular. Copyright © 2020 by Nuit Regular. Photography copyright © 2020 by Michael Graydon and Nikole Herriott. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.