Spice up your life with some chili oil! Great kick to pretty much anything. Super simple and quick to make! Stores for ages and super delicious!
Makes: approx. 600ml
Prep Time: 10mins
Cook Time: 10mins + Cooling time
Chili Oil Ingredients 2 tbsp soy sauce
5 grated garlic
2 cups (474g/500ml) canola oil
1/2 cup (50g) sichuan chili flakes
3 tbsp (23g) white sesame seeds
4 star anise
2-3 dried bay leaves
2 tsp ground coriander
1 1/2 tsp ground cumin
1/4 tsp curry powder
2 tbsp ground sichuan peppercorn
Method Combine soy sauce and grated garlic, leave aside.
Combine in a pot canola oil, chili flakes, sesame, star anise, bay leaves, ground corriander, ground cumin and curry powder. Set over medium heat and bring to gentle boil, frying the mixture for 3-4 minutes. Stir constantly until the chili flakes turn darker but not black (the residual heat will continue to darken it).
Turn off immediately and add ground sichuan peppercorn stirring in the residual heat for about 10 seconds. Add soy sauce and garlic mixture, stirring until the sizzling has died down.
Let the mixture cool over night before using (Min. 2hrs).
Set by step below
Get a pot ready (deeper than the total amount of ingredients)
Combine 2tbsp soy sauce and 5 grated garlic cloves - set aside
Combine in a pot: 500ml canola oil, 1/2 cup sichuan chili flakes, 3 tbsp white sesame seeds, 4 star anise, 2-3 dried bay leaves, 2tsp ground coriander, 1 1/2tsp ground cumin, 1/4tsp curry powder.
Bring to gentle boil for 3-4mins until the chili flakes darken but do not turn black - when darkened, turn off immediately
Immediately add the 2tbsp ground sichuan peppercorn, stir for 10 seconds
Add soy sauce and garlic mixture, stir until sizzling has stopped
Let the chili oil cool overnight before using (min. 2hrs)
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