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!
Method:
Heat 1 1/2 cup cooking oil till hot, but not boiling.
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.
Coarsely pound or process the chillies.
Do not process them too fine!
Transfer chillies to a glass bottle. Pour hot oil on the pounded chillies.
Allow to cool.
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!
You can use this oil to make…
Chili Garlic Noodles
Kung Pao Chicken
Kung Pao Paneer/Tofu
