From Hong Kong Chef Chan Kwanghi, we bring you Black Garlic Bulbs, Black Garlic Paste and Black Garlic Sauce.
Black Garlic is made from bulbs of garlic, fermented in a temperature controlled room for 60-90 days. The result is a sweet and caramelized garlic clove that has a soft texture and black colouring.
We recommend ChanChan Black garlic products for marinades, salad dressings, sauces, crumbles, and Asian style recipes.
A recent recipe we’ve been playing around with is Black Garlic Crumble on top of salads, soups, and duck.
Black Garlic Crumble
3 – 4 cloves black garlic (more depending on depth of flavour and colour desired)
150g stale sourdough (crust removed and cut into 1 cm cubes)
A small pinch of salt, optional
Mix chilled butter, black garlic and breadcrumbs in a food processor until a rough crumb is formed . Season with salt, to taste.
Bake in 160C oven for about 25 – 30 minutes, or until the crumbs have fully dried out, they should be crunchy when cool.