Homemade Chilli Oil
My kids absolutely love this chilli oil, when it runs out, they will ask for me to make more. It is a staple in my house.
They love this drizzled on eggs, but it is also amazing drizzled on dumplings, noodles and stir fries, I even add it to sandwiches.
Asian chilli powder has a mixture of chilli powder and some chilli seeds. Find it an an Asian grocer. If you can't find it, just buy chilli flakes and chilli powder and mix it together.
The oil should last up to a year in your pantry, mine never gets to a year, it goes quickly in my house.
I always have a jar of this in my kitchen, this is definitely something you need to try.
They love this drizzled on eggs, but it is also amazing drizzled on dumplings, noodles and stir fries, I even add it to sandwiches.
Asian chilli powder has a mixture of chilli powder and some chilli seeds. Find it an an Asian grocer. If you can't find it, just buy chilli flakes and chilli powder and mix it together.
The oil should last up to a year in your pantry, mine never gets to a year, it goes quickly in my house.
I always have a jar of this in my kitchen, this is definitely something you need to try.
Recipe
Adapted from www.marionskitchen.com/
1 cup neutral-tasting oil (e.g. peanut, rice bran, vegetable or canola)
4 whole star anise
1 cinnamon stick
2 bay leaves
3 tablespoons Sichuan peppercorns
8 cardamom pods
½ cup Asian chilli powder
2 tsp sea salt
1 cup neutral-tasting oil (e.g. peanut, rice bran, vegetable or canola)
4 whole star anise
1 cinnamon stick
2 bay leaves
3 tablespoons Sichuan peppercorns
8 cardamom pods
½ cup Asian chilli powder
2 tsp sea salt
Place the oil in a saucepan over low heat.
In a separate small frying pan, toast the star anise, cinnamon stick, bay leaves, Sichuan peppercorns and cardamom pods over medium-high heat until just starting to smoke. Then add the spices to the warm oil. Turn the heat under the oil up to medium and wait for the spices to gently sizzle. Cook at a gentle sizzle for 4-5 minutes. Remove from the heat and allow to cool for 5 minutes.
Place the chilli powder and salt in a heat-proof jar or bowl. Strain the oil over the chilli salt mixture. Add the bay leaves, cinnamon stick and star anise back into the oil mixture and gently stir. Allow to cool before storing in an airtight jar.
In a separate small frying pan, toast the star anise, cinnamon stick, bay leaves, Sichuan peppercorns and cardamom pods over medium-high heat until just starting to smoke. Then add the spices to the warm oil. Turn the heat under the oil up to medium and wait for the spices to gently sizzle. Cook at a gentle sizzle for 4-5 minutes. Remove from the heat and allow to cool for 5 minutes.
Place the chilli powder and salt in a heat-proof jar or bowl. Strain the oil over the chilli salt mixture. Add the bay leaves, cinnamon stick and star anise back into the oil mixture and gently stir. Allow to cool before storing in an airtight jar.
Enjoy!