Chilli oil can be used as seasoning for a plethora of dishes. From simple dumpling sauce to more “complex” 3 in 1 noodle.
It is super simple to prepare and lasts a long time in a dry and room temperature storage, since it’s basically vegetable oil.
The basic proportion is as follows:
- 150 ml of vegetable oil
- 3 tea spoons of chilli flakes (not powder, the seed should still be there)
- 0.5 tea spoon of salt
- 0.5 tea spoon of sesame
- 0.5 tea spoon szechuan pepper powder — the Má(麻) taste
- Heat the oil in any pan in medium high temperature (until the oil has waves on its surface).
- Meanwhile, mix all the dry ingredients in a bowl that can sustain high temperatures.
- Hold a dry spoon in the oil so that it is the same temperature. Then, slowly pour a bit of the oil with the spoon over the mixture to test the oil temperature. You need to hear/see the mixture fry instantly and a red-brownish foam should appear. If you don’t see that, put the oil back to the fire and increase the temperature.
- Once you see the frying happen, and a bit of the foam appear, continue pouring the oil while steering from a safe distance with a spoon.
And that’s it.
Wait until it’s cold and safe to change into a dry glass jar, and you’ll be able to store this amazing seasoning for a good amount of time. I mean, if you resist to not eat it all in a couple of days. =)
Tip: the chilli flakes tend to go to the bottom of the jar, so before using the spice, shake a little to make sure you don’t get only the oil.