Chilli oil with sediment

Chilli oil with sediment

By
From
The Real Food of China
Makes
300 ml
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
3 tablespoons chilli flakes
250ml vegetable oil

Method

  1. Put the chilli flakes in a heatproof jar. Heat the oil in a saucepan over a medium–high heat until the oil is almost smoking, then remove from the heat. Set aside to cool for 5 minutes, then pour the oil over the chilli flakes — the mixture should fizz slightly. Cool to room temperature, then seal the jar with the lid. The chilli oil will keep, stored at cool room temperature, for up to 2 weeks.
  2. This oil, and the chilli–sesame variation below, can be served as a dip or condiment with noodles or dumplings, or any dish where you want an extra kick of chilli.

Variation

  • Chilli–sesame oil: Put 2 tablespoons sesame seeds and 3 tablespoons chilli flakes in a heatproof jar. Heat 250 ml vegetable oil in a saucepan (as above) and pour it over the seeds and flakes. Stir in 1 tablespoon sesame oil. Cool to room temperature, then seal the jar with the lid.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again