When you love cooking, you need to try someone’s recipe too. Belonging to a culture that enjoys spicy food, I love adding chili flavour to any dish I cook or even while eating. I decided to make homemade chili oil, which adds fire and spices up the dish. I came across Yeung Man Cooking channel in YouTube. It’s a very simple recipe and easy to execute.
This is from his episode:
Really, you can flavour this chili oil to whatever your heart desires. This method takes a bit more time than the original, and requires a few more spices, but you will love it and will need to always have this on hand! Join me in this episode and learn how to make a next level Chinese chili oil recipe right at home!
Let’s begin
Ingredients:
- 2 star anise
- 1/4 tsp cloves
- 1 tsp Sichuan peppercorns
- 1 stick cinnamon
- 4 cardamom pods
- 2 bay leaves
- 1 tsp black peppercorns
- 1/2 cup Korean pepper powder (gochugaru)
- 1 tbsp. white sesame seeds
- 2 tsp Himalayan pink salt
- 4 pieces garlic small piece ginger
- 3 sticks green onion
- 2 cups avocado oil
- splash of black rice vinegar (or regular rice vinegar)
Directions:
- Toast the star anise, cloves, peppercorns, cinnamon stick, cardamom, and bay leaves in a frying pan on medium heat for 2-3min. Then, set aside
- Add the pepper powder to a heat proof jar followed by the sesame seeds, salt, and the toasted spices
- Roughly chop the garlic, ginger, and green onions
- Pour the avocado oil into a small saucepan and add in the garlic, ginger, and green onions
- Heat the oil on medium. When it starts to bubble, turn the heat down to medium low and simmer for 15min
- Carefully strain out the oil with a sieve
- Add a splash of the vinegar into the jar followed by the hot oil
- Give it a stir and let it infuse for half a day. Keep in the fridge for a few months or in the pantry if you use it often like me!
I have let the ingredients infuse the oil. This has turned out simply amazing.
Thinking Out Loud 