Cantonese garlic butter

A classic Cantonese garlic butter for all occasions – try it simply spread on toasted bread or tossed though prawns or pasta. The amount of garlic you use is totally up to you. If you love garlic, then feel free to add more.

Credit: Adam Liaw

• makes

  400

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 95 g minced garlic
• 300 g unsalted butter
• 45 ml kombu dashi
• 2 tsp caster sugar
• 1 tbsp cornflour
• 1 bunch garlic stems, thinly sliced

Instructions

1. Melt the butter in a small saucepan over low - medium heat. Add the garlic and cook for 1 -2 minutes or until fragrant. Add 125 ml (½ cup) water, the kombu dashi and sugar and bring to a simmer.
2. Mix the cornflour with 1 tablespoon water. Increase the heat to high and stir the cornflour mixture into the butter to slightly thicken. Add the thinly sliced garlic stem and stir to combine well. Remove from the heat and use immediately or refrigerate for up to 2 weeks.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.