Chili Oil

I appreciate the versatility of chili oil. I’ve found it to be incredibly useful, not just as a fantastic marinade for various dishes, but also as a simple yet powerful way to elevate the flavour of meals that are already cooked. It’s truly impressive how a drizzle of chili oil can transform everyday items like noodles, eggs, pizza, rice, and many other dishes into something much more exciting and flavourful. It’s become a staple in my kitchen for adding that extra kick

INGREDIENTS

• 1 1/2 cups – Vegetable oil
• 1 large – Bay leaf, I used 3 small ones
• 1 stick – Cinnamon
• 2 – Star anise, I used 4 small ones
• 1 tablespoon – Black peppercorn
• 1 cup – Chili flakes
• 1 teaspoon – Salt
• 2 bulbs – Garlic
• 1 tablespoon – Sesame seeds
• 1 tablespoon – Soy sauce

PROCEDURE

Measure out the vegetable oil into a pot. You can use any neutral oil that you like such as canola or sunflower oil

Next, add the bay leaves, cinnamon, star anise and black peppercorns

Gently heat the oil to infuse aromatics. The key is to heat the oil slowly on low heat for approximately 30 minutes to an hour. This extended, gentle heating period allows the aromatics to properly infuse into the oil, creating a richer flavour and aroma.

It’s important to monitor the oil carefully during this process. If you notice the oil becoming too hot or starting to smoke, simply turn off the heat for a few minutes to let it cool down before resuming. We want to avoid burning the aromatics, as this can result in a bitter taste and diminish the intended fragrance.

In a heat proof bowl, add in the chili flakes and one teaspoon of salt. Ensure the chili flakes are completely dry. Also, the fresher the flakes, the brighter the chili oil will look

Add the sesame seeds and minced garlic

Carefully pour the oil through a strainer directly over the bowl as we only want the infused oil

Mix it quickly and thoroughly to prevent it from burning

Add a tablespoon of soy sauce to the mixture and mix it thoroughly to ensure it’s well combined. Once you’ve done that, taste it to assess the flavour. You can then decide if you need to add any more soy sauce or salt to achieve the desired taste

Let the oil sit for some minutes. This allows it to settle properly, then give it another thorough mix to ensure everything is combined. then set it aside to cool

Once it has cooled completely, transfer it into a clean jar. You can then store it in the fridge for up to three months.

Please ensure you always use a clean, dry spoon when taking from the jar, as this will help maintain its freshness and prevent any contamination

Enjoy