Oriental Chili Oil

Posted

July 26, 2015


FavoriteLoadingAdd to favorites

Fiery Hot Oil that packs a hefty punch and lifts any Stirfry, Soup, Noodle or Rice dish to a whole new level! Simple to make, yet so profound in its impact, this will quickly become a favorite pantry staple!
image
Method:
Heat 1 1/2 cup cooking oil till hot, but not boiling.
image
Meanwhile dry roast 3/4 cup, or more if you like 😉 whole red chillies till aromatic. Take care not to burn or they will turn bitter.
image
Coarsely pound or process the chillies.
image
image
Do not process them too fine!
image
Transfer chillies to a glass bottle. Pour hot oil on the pounded chillies.
image
Allow to cool.
image
Close lid and allow the chillies to infuse into the oil for atleast a couple of weeks.
Use as a flavorful enhancer for Oriental soups, stirfrys, rice or noodles!
image
You can use this oil to make…
Chili Garlic Noodles
image
Kung Pao Chicken
image
Kung Pao Paneer/Tofu
image

7 comments on “Oriental Chili Oil

  1. August 1, 2015 Rosy

    Ruchi your recipes are very practical l love them. Thanks.

    Reply
  2. August 1, 2015 vandana

    Can we add crushed chili papers nd roast them instead of whole dry red chilies?

    Reply
    • August 6, 2015 ruchiairen

      Sure!

      Reply
  3. March 3, 2016 Nandita chandanani

    What is the shelf life of this Chilli oil?

    Reply
    • March 11, 2016 ruchiairen

      Lasts easily for 5-6 months. Mine gets used up earlier!! 😉

      Reply
  4. December 10, 2016 Kiara sawkani

    Can we use any cooking oil or only
    Olive oil ?

    Reply
    • December 15, 2016 ruchiairen

      You can use any

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *