Crispy Chilli Oil
- serving for 3-4
- 0.5 hours
- pan
For Chilli Oil
Infused Oil
peanut oil 200 ml
shallots 3 pc
garlic 6 cloves
cinnamon stick 1 pc
bay leaf 1 pc
Spice & Seasoning
chilli flakes 3 tbsp
chilli powder 2 tbsp
sugar 2 tbsp
salt 1 tsp
Sauce & Others
soy sauce 1 tbsp
sesame seeds 1.5 tbsp
Directions
Thinly sliced garlic and shallot
Heat shallots, garlic, bay leaf and cinnamon stick in the oil on medium heat until golden and crispy then remove from the oil
Add the spice & seasoning to a mixing bowl
Pour over the hot infused oil around 115c-120c and mix
Add the shallots and garlic back then allow to cool
Stir in the soy and sesame
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Oil can be stored in a sealed container in a fridge and use within 3 months
credit to chefthombateman