If dumplings, baos, rice, and noodles are often on your home cooking menu, you should seriously consider making this Asian-style chili-infused oil right now.
This chili oil is full of flavor, with just a hint of heat, so it works like magic on all Asian dishes. And on a lazy day, you can just boil some pasta, throw in some frozen veggies, and toss in a couple of tablespoons of this chili oil. Boom! Dinner is ready. Let’s get going!
Makes about 2 cups
1/4 cup coriander seeds
2/3 cup Sichuan peppercorns (red)
2 dried bay leaves
3 black cardamom pods
2 star anise
1 large shallots, peeled and quartered
2 cup natural vegetable oil such as sunflower, canola, or peanut
1/3 cup Gochugaru (Korean chili powder)
1 1/2 tbsp fine sea salt
1/4 cup fermented black beans (dou si), finely chopped
3 garlic cloves, grated
1 1/2 tbsp black vinegar (Chinkiang)
Medium ovenproof bowl
Fine sieve for filtering
Put ingredients A into a medium pot on medium low heat and let the ingredients infuse for 10 minutes. Keep an eye on it and make sure the oil is at a gentle simmer and not boiling; otherwise, the spices will get burned.
Meanwhile, put ingredients B into a sterilized glass jar. Once the infused oil is ready, filter it with a fine sieve secured on the jar.
Oil splashing warning!
Make sure that your jar is high enough to avoid spilling, because as soon as the oil hits the ingredients in the jar, they will bubble up.
Let the infused chili oil sit and cool to room temperature before storing it in the fridge. Chili oil can technically keep in the fridge for a month, though I doubt it will taste as fresh. It’s better to eat it as fast as you can!😄
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