1.   A minute later, add the garlic and chili flakes and cook the garlic until it just begins to brown.

2.   After the garlic is cooked, you crush it into cream with a fork.

3.   Cook the garlic, pressing it into the oil occasionally to release its flavor.

4.   In large bowl, mash cooked garlic to paste with the salt.

5.   The garlic is cooked until brown, then strained out, leaving its flavor behind in the oil.

6.   This cooks the garlic just enough to remove its rawness.

7.   When garlic is cooked gently in liquid or for a long period of time, it loses most of its pungency and becomes almost sweet.