Scallion oil, made with thinly sliced scallions and vegetable oil, is commonly brushed over grilled meats, seafood, and steamed meat pâtés, or drizzled over rice or noodles. There are several ways of making it. For example, you can heat the oil first, turn it off, and then add the scallions. Or you can add the scallions to the hot oil and keep the combined ingredients over the flame for just a minute or so. Feel free to experiment. Scallion oil can be kept refrigerated for up to a week. 
Makes about 1 cup 

Ingredients

• 1 cup vegetable oil 
• 6 scallions, root ends and tough green tops removed, thinly sliced 

Heat the oil in a small saucepan over medium heat. Add the scallions and fry until fragrant, about 2 minutes. Remove from the heat and allow cooling, and then transferring to a heatproof jar.

Fried garlic oil is especially complementary to seafood soups such as pineapple and fish soup, and noodle with seafood soup. Reminiscent of roasted garlic in flavor and aroma, it should be used sparingly, as a little will go a long way. Heat 3-4 cup vegetable oil in a small saucepan over medium heat. Add 8 peeled and minced large cloves of garlic and fry until light golden brown, 3 to 4 minutes. Allow cooling briefly and transferring the fried garlic and oil to a heat-resistant jar. Allow cooling completely before sealing with a lid. Fried garlic oil will keep about a week refrigerated.