Oriental Chili Oil

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!
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Method:
Heat 1 1/2 cup cooking oil till hot, but not boiling.
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Meanwhile dry roast 3/4 cup, or more if you like đŸ˜‰ whole red chillies till aromatic. Take care not to burn or they will turn bitter.
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Coarsely pound or process the chillies.
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Do not process them too fine!
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Transfer chillies to a glass bottle. Pour hot oil on the pounded chillies.
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Allow to cool.
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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!
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You can use this oil to make…
Chili Garlic Noodles
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Kung Pao Chicken
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Kung Pao Paneer/Tofu
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