As much as I rely upon store-bought condiments, I enjoy homemade ones when I have the chance to make them.
Also, some of you may have trouble buying the condiments I frequently use in many of my recipes such as the Indonesian soy sauce (aka kecap manis). Having that in mind, I have featured a homemade version which surprisingly, turned out to be one of my most popular posts!
My next post on Wednesday calls for chilli oil in the recipe. I bought a small bottle from an online Asian grocery store some time ago. You can also buy the Bitton chilli oil online or from Harris Farm Markets. Alternatively, if you want to have a smaller amount on hand, you’ll be surprised how easy it is to make it yourself. The major plus side of making it yourself is you can control the level of spiciness in this flavoured oil by adjusting the amount of chilli flakes.
As you would need a lot chilli flakes to make the flavoured oil red, the other non-spicy and natural colour agent for the chilli oil is paprika. I have added a bit of chilli flakes for the heat and a lot more sweet paprika for the colour as well as its “chilli aroma” minus the spiciness.
Let me know how you go with making your own chilli oil. It is one versatile ingredient for stir fry, salad dressing and would also be perfect for homemade “instant mi goreng”.
I will be sharing a recipe on Wednesday incorporating chilli oil into a dish. Hope you’ll all have a good week!
- 1 cup peanut oil
- 1 clove of garlic, slivered
- 1 tsp dried chilli flakes (adjust to taste)
- 1 ½ tbsp sweet paprika (any ground paprika would work)
- A couple of drops of sesame oil
- In a pan, heat up a cup of peanut oil.
- When the oil is hot, add slivered garlic and saute until aromatic over low heat.
- Add chilli flakes and paprika to the oil and let it sizzle for a couple of seconds until you can smell the chilli flakes and paprika. Turn off the heat.
- Add a couple of drops of sesame oil. Transfer the chilli oil to heatproof jug and let it cool.
- When the oil is cooled completely, poured into a jar with a lid and store it in a nice cool area, away from the sun. It should be good to use for a couple of weeks.
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