Chilli Oil

Chilli Oil is essential if one likes Chinese style noodles, stir fries and dumplings. I like my momos and dumplings dipped with chilli oil more than any sauce or soups. And this simple oil, although packed with flavour and taste is so easy to make that anyone can do it. And even if you are not into Chinese takeaways it’s okay. The chilli oil is just amazing with some poached eggs, savory pancakes and stuffed Indian parathas. Do you still need more to go and make this oil yourself??

Chilli Oil

Makes about 250ml of oil

Ingredients:

250ml of any unflavored oil ( I have used sunflower oil)

20-25 dry red chillies

2 fat cloves of garlic – finely minced

A few black peppercorns

A few whole coriander seeds

2 tsp white sesame seeds

2 bay leaves

1 star anise

Salt to taste

Method:

In a grinder grind the dry red chillies until you have a coarse texture.

In a saucepan put together the oil, minced garlic, black peppercorns, coriander seeds and bay leaf.

Slowly heat the oil on low flame and simmer until you can smell the garlic and the spices. Do not let the garlic go dark brown. As soon as you see that the garlic is starting to change its colour, switch off the flame. This can take about 5 minutes.

In a heatproof bowl take the crushed dry red chillies, salt and the sesame seeds.

Now pour the hot oil on top the crushed chillies and sesame seeds.

With a heatproof spoon stir the oil with the chillies very carefully.

Cover the bowl with a piece of cloth and let it come to room temperature.

Pour the chilli oil in a sterilized airtight container.

The chilli oil will stay good for 2 months in the fridge.