11 OCT - 2021
The humble chilli oil is making waves across the west like sriracha once did.
Every so often, an Asian condiment or side dish gains the status of a pantry staple and is served with, well, everything. Chinese chilli oil has seamlessly immersed itself into unfamiliar territory with great success and now, graces the ever-popular avocado toast on a common basis.
All you need is oil, chilli flakes, a few aromats and you’ve got yourself a full jar of hot chilli oil. It’s aromatic, spicy and textural.
This recipe is just a base and allows you to play with any ratios to create your own perfect chilli oil. Feel free to mix up the aromats and spices eg. using cardamom pods or fennel seeds, your chilli oil is your blank canvas.
150-200g chilli flakes (this depends on the heat of the chilli)
300-400g oil (amount depends on your oil to chilli crunch preference)
20-30g ginger (sliced)
5 cloves garlic
1/2 brown onion (sliced)
3 bay leaves
1 tsp black peppercorns
1 tsp Szechuan peppercorns
3 star anise
1 tsp cloves
1 cinnamon stick
80g roasted peanuts
2 tbsp sesame seeds
In a small pot, add the oil, garlic, ginger and onion and heat on medium until the ingredients go brown. Add in your aromats for 1 minute and turn off the heat.
In a heatproof bowl, add your chilli flakes, salt and sugar. Strain hot oil over the chilli. Stir in your peanuts and sesame seeds if using. Allow to cool and jar it up! Good for up to a month in the pantry.
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