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Asian chilli oil
An oil to bring heat to your dishes. A must-have to always keep within arm's reach in your pantry.
Prep
10 min
Cook
10 min
Serves
1
Ingredients
For:
1
serving
- 230 ml peanut oil (or vegetable)≈ 230 g
- 4 star anise
- 1 cinnamon stick
- 2 bay leaves
- 3 tbsp Sichuan peppercorns
- 8 cardamom pods
- 50 g chilli powder
- salt
Method
- 1Heat the oil over low temperature in a saucepan.
- 2In a pan, toast the spices (star anise, cinnamon, bay leaves, Sichuan peppercorns, cardamom) over medium heat, stirring well until a hint of smoke and a pleasant aroma develop. Do not burn.
- 3Add the spices to the hot oil and cook for 5 minutes over low heat (a gentle simmer). Let cool for 5 minutes.
- 4Place the chilli powder in a jar with an airtight lid. Pour in the oil, spices and salt. Mix.
Notes
Keeps for up to 1 year in an airtight jar. Personally, I make my own chilli powder from dried chillies: I deseed them, grind them to a powder and add some seeds back in. That way I get a powder that isn't stale and I can adjust the heat level by adding more or fewer seeds.
