I really love Asian food, the balance between flavours is always so spot on, I wouldn’t mind eating it every day, be it Indonesian, Thai, Vietnamese, Chinese, Japanese, I love it all!
I absolutely love the recipes from @marionskitchen , and one of the first recipes I’ve made is her chili oil, a great condiment for Asian dishes. Super easy and quick to make and packed full of flavour. Enjoy!
Asian Spiced Chili Oil
A flavourful homemade chili oil to spice up all your soups, stir-fries and curries.
- 2-3 bayleaves
- 1 cinnamon stick
- 4 star anise
- 2 tbsp Szechuan peppercorns
- 8 cardamom pods
- 1 cup vegetable or peanut oil
- 1/2 cup mix of chili flakes & chili powder
- 3 tsp sea salt
In a small pan slowly heat 1 cup of peanut or vegetable oil.
In the meantime, in a skillet roast the bayleaves, cinnamon stick, star anise, Szechuan pepper corns and the cardamom pods until starting to smoke slightly.
When smoking add to the warm oil and turn heat up slightly until lightly bubbling, bubble away for 4-5 minutes.
Don’t let it get too hot or it will burn.
After 5 minutes turn heat off and let steep and cool slightly, ± 5 minutes.
In a mason jar add the mixed red chili flakes and powder and the sea salt.
Drain the oil into the jar onto the chili and salt, watch out, it will bubble a bit, the oil is still hot!
Add a cinnamon stick, a bayleaf and a star anise into the jar for flavour (not to serve) and stir gently.
Let cool before closing.
Before scooping out a spoonful make make sure to mix the chili at the bottom with the oil
Use within a year.
I would really recommend using a mix of chili flakes and chili powder, you can buy bags of these at your Asian Supermarket, but if you can't find it, you can always mix and make it yourself. The powder and the flakes mix perfectly with the oil.
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