What a difference condiments make to your favourite home cooked dish. Garlic and shallot crisps are easy to make but one has to be patient. Mix the cut vegetables in vegetable oil that is twice or three times the level in your frying pan before turning on the heat. Always maintain LOW fire. Do not increase the heat as the crisps will get burnt and taste bitter. They are meant to be golden and crispy. They can keep up to a week without refrigeration.
For gourmets who like more sophisticated tastes, add chopped spring onion, coriander leaves and parsley.
These work wonders as toppings to soup, pasta, salad and stew. There's no restriction to the type of cuisine.
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