Home made chilli oil

Home made chilli oil

By
From
Hong Kong Diner
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
4 garlic cloves
1 thumb-size piece of ginger
1 large red onion
400ml vegetable oil
10 tablespoons chilli flakes

The sauce

Quantity Ingredient
1 tablespoon tomato puree, (tomato paste)
3 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
3 tablespoons water

Equipment

Quantity Ingredient
1 x 250ml seal-tight jar

Method

  1. Finely chop the garlic, ginger and red onion and set aside. Mix the sauce ingredients together in a small bowl.
  2. Heat 3 tablespoons of the vegetable oil to a medium heat in a saucepan. Once the oil is hot, add the garlic, ginger and red onion and stir, then turn the heat down to low-medium. Continue frying, stirring occasionally, for 10 minutes, until the onions have softened and completely browned. At this point, add the chilli flakes and continue frying on a low heat, stirring intermittently, for 5–6 minutes (turn your extractor fan on high to help with your breathing).
  3. Now turn the heat up to medium-high and add the sauce to the pan. It should start to bubble up quite quickly, with the chilli fumes really hitting your nose at this point. Turn down to a medium heat and continue to stir the mix until it starts to become thicker and ‘jammy’ in texture. Once thickened, turn the heat down to low and cook until the colour starts to really darken, but not burn. This caramelization should take roughly 20–25 minutes and is what creates the real flavour of the chilli oil. Once you have a thick, dark, reddish brown ‘chilli jam’, the base of the oil is ready and the pan can be removed from the heat.
  4. Sterilize a 250ml seal-tight jar by submerging the jar and lid in a large saucepan filled with water and boiling on a low heat for 10 minutes. Once the jar has been sterilized, dry well, then put the chilli jam into the jar and top up with the rest of the vegetable oil. Close the jar and allow to cool completely, then place in the fridge. The chilli oil will taste best after 1 week in the fridge and will keep for 1–2 months.
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