For the past few years, I have been making Chili Oil at home, refining the recipe and process. Now this recipe is just perfect! Plus, it's SO easy to make and goes so well with so many foods!
This Chili Oil has an extra dimension to it with the Ginger and Garlic in it, and this is what makes it taste so good - similar to the Chili Oil we had at Yank Sing ( a fantastic Chinese Restaurant in San Fransisco)! Give it a go - you'll be so glad you did! ENJOY!!
Chinese Chili Oil Recipe Cooking Time: 10 Minutes (Approx)
Makes 1 Jam Jar Size Bottle
Lasts 6 Months- 1 Yr in Fridge
INGREDIENTS
2 Garlic Cloves, Crushed (1 heaped tsp)
1" Piece Ginger, Grated (1 heaped tsp)
1/2 Cup (40g) Dried Crushed Red Chilis
1/2 tsp Salt
1 Cup Cooking Oil (Unflavoured like Sunflower Oil)
METHOD
Freshly prepare the Ginger and Garlic by crushing the Garlic (it gives better flavour than grating) and grating the Ginger.
Note: Do NOT use pre-made Ginger-Garlic-Chili Paste as it will not taste the same.
Heat up a small pan on a medium heat and add 1/3 of the Oil. Let the Oil heat up for a minute or so.
Add the Garlic and Ginger to the Oil and let it fry for a few minutes, until the raw smell goes away. Don't let the Garlic and Ginger go brown. You just want it to cook. Lower the heat if necessary.
As soon as the Garlic and Ginger is cooked, add the remaining Oil. This will cool the cooking oil down and prevent the Ginger and Garlic from going brown.
Add the Chili Flakes and Salt to the Oil mixture and mix with a spoon.
Lower the heat and let the mixture cook for a 2-3 Minutes. Make sure it doesn't burn.
Then turn the heat off and let the Chili Oil cool down.
Once it is completely cooled, pour the mixture into a glass jar.
You can keep the Chili Oil in the refrigerator for 6 months to a year...but I'm sure it will get eaten up before then!!
ENJOY!!
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