As the COVID-19 spreads through the world, we’re increasingly social distancing ourselves and spending a lot more time in our homes than we used to.
It seemed like everyone I knew started cooking and baking. My Instagram feed is filled with their homemade food. I think cooking is not just for sustenance but for comfort and entertainment, too.
During this time, I made my homemade chili oil, and it’s so delicious. I’m so happy and it’s worth it to make your own chili oil 😊.
1.5 cup cooking oil (any kind, however canola oil is the best option).
4 star anise
1 cinnamon stick (I use powder)
3 bay leaves
3 tbsp Sichuan peppercorns
8 cardamom pods (optional), cut it with scissors
5 shallots, roughly choped
5 garlic, roughly choped
2 thumb size ginger pieces, sliced
2 spring onions, roughly choped
Chili mixture for the hot oil:
(Put it in a heat proof container)
1/2 cup Asian chili powder
3 tsp salt
1/4 cup Sesame seed
2 tbsp ground Sichuan peppercorns (optional)
- Place the oil in a saucepan over low heat
- Add the dry ingredients to the warm oil. Cook for 3-4 minutes or until it gently sizzle.
- Then add in the aromatic ingredients, except the spring onion.
- When the garlic is half brown, add the spring onion.
- When the spring onion is golden brown, switch off the heat, remove/discard the ingredients from the oil.
- Carefully strain the oil over the chili mixture
- Stir and mix well
- A spicy and tasty chili oil is done ✅
- Getting 3 plates of all ingredients ready before cooking: the dry ingredients, the aromatic ingredients, the chili mixture.
- You can substitute shallots with red onion.
- Store this chili oil in an airtight container, it will last in the refrigerator for 1 year.
- You can use this chili oil for cooking, or for noodle sauce, or as Chinese salad sauce, or as a dipping sauce, or to mix it with your fried rice, anything everything.
- You can buy the dry ingredients online from Amazon 😁
For more of my recipes, please check TITIEN’S KITCHEN.