Garlic can be eaten raw or cooked. Raw garlic produces a strong, pungent flavour while cooking gives a more mellow flavour. The longer garlic is cooked, the milder and sweeter the flavour. It's usually used in small amounts, 2-3 cloves to a dish. Garlic burns easily, so take care when frying or sautéing. It can be used in vegetable dishes, meats, soups, dips, stir fries, braises and stews. Add whole unpeeled cloves into a roasting pan with meat or vegetables. Cut a whole head in half horizontally and roast in a little olive oil. When cooked, serve as it is, or squeeze the roasted flesh out and serve on crostini or fresh bread
Garlic- Bawang Putih
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