Crispy Chilli Oil
- Total Time: 1 hour
- Yield: 4 pax 1x
- Diet: Vegetarian
Description
Chili Oil is a must-have in most Asian pantries. It is so versatile, super fragrant and easy to make. I literally eat this with everything like Nasi Goreng, I put it in my curry, add it to my stir frys, and of course add this to my Chili Pan Mee. So here’s my quick and easy way to make crispy, delectable and delicious chili oil!
Ingredients
Scale
20g Dried Chilies
100g Garlic Clove *thinly sliced*
100g Shallots *thinly sliced*
60g Brown sugar
1 Tablespoon Salt
400g Vegetable Oil
Instructions
- In a pan, add vegetable oil and fry garlic until golden brown and crispy. Do the same with the shallots. Drain and set aside.
- In the same oil, fry the chili and remove it when they start to take on a little color. Do not disregard the oil, let it cool a little.
- Place all the garlic, shallot, and chili in a blender along with the oil and seasoning (salt and sugar) and blend until combined.
- Store it in a clean container and avoid water contact.
Notes
Always use a clean and dry spoon on the chili oil.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Asian cuisine, Asian condiment
- Cuisine: Asian
Keywords: homemade chili oil, chili oil, chili oil recipe
