Thai: กระเทียม (gra-tiem)
Garlic is used in virtually all Thai dishes. The garlic which is found in Thailand has a stronger flavor than the western version, but all garlic can be used in Thai cooking. The garlic found in Thailand has much smaller cloves, so instead of calling for cloves in recipes, I call by teaspoon or tablespoon.
Preparation: To prepare garlic, first smash the clove with the side of the knife to break the clove somewhat. This will both release the juice and loosen the paper/skin. Then peel the skin off, and chop on a cutting board. There are 3 different sizes you can chop, depending on the recipe used. The smallest size is ‘diced’, followed by ‘chopped’, then ‘full clove’.
Storage: Garlic can be stored unrefrigerated for weeks at a time. When the the clove is brown and soft, it’s time to throw it away.