By: Dhanee Bawa
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Want to make restaurant style chilli oil at home? Here's a simple recipe to make it from scratch!
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1 cup vegetable oil
1/4 cup dried chilli flakes
2 cloves of garlic
1 small piece of ginger
1 tbsp Sichuan peppercorns
1 tbsp sesame seeds
salt to taste
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Pour the oil into a small pan and heat it on medium-low, until it's shimmering and not smoking.
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Thinly slice your cloves of ginger and garlic. Lightly crush the Sichuan peppercorns.
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Once the oil is adequately hot, add your ginger and garlic and let them cook for about 5-7 minutes, until they are golden brown.
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Remove the pan from the heat. Let it cool down for a while. Take a glass jar or container and add your chilli flakes, Sichuan peppercorns and sesame seeds.
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Carefully pour the hot oil over the ingredients in the jar. The oil will sizzle as it hits the chili flakes.
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Once your chilli oil is ready, let it cool down to room temperature. Optionally, you could strain it to remove any unwanted solids.
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Transfer the chilli oil to an airtight jar and store it in a cool, dark place. Best enjoyed with noodles and dimsums, it will last you for weeks!
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To know how to make chilli oil ramen, click here:
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