Chili Oil – Recipe. Chili oil is a big staple of Chinese cuisine. The combination of oil and red pepper flakes give chili oil that hallmark bright red hue, and it is often used as a condiment for dumpling and noodle dishes.
Oil (any vegetable/canola oil) – 1 cup
Star Anise – 1 or 2
Peppercorn – 4 teaspoon
Coriander seeds – 2 teaspoon
Cumin – 1 teaspoon
Cinnamon stick – 1 inch
Crushed Garlic – 1 cloves
Crushed Peanuts – 2 teaspoon
Chilli flakes – 2 teaspoon
Chilli powder – 3 teaspoon
Salt to taste
1. Heat oil in a pan.
2. Add star anise, peppercorns, coriander seeds, cumin, cinnamon stick, crushed garlic and heat it for 5 mins till all the flavour of spices in absorbed in the oil.
3. Meanwhile, in a bowl or jar, add chilli powder, chilli flakes, crushed peanuts and salt.
4. Place the bowl/jar over a cloth as this will stop the bowl/jar from breaking as we will be adding hot oil to the same.
5. Once the oil has absorbed all the flavour, turn off the gas and let it cool for 5 mins. (We don’t want the oil to be warm or cold as it will not absorb any chilli flavour once we pour it over the chillis. So, it should be relatively hot).
6. After 4-5 mins, pour oil in the jar/bowl of chilli, peanuts and salt mixture.
Let it cool down and enjoy with dumplings, noodles or anything of your choice ?? P.S. Make sure that the chillis that you use are hot. .
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