sizzle sizzle!
A few things my home can’t be without, one of them is my homemade chilli oil. It’s spicy, fragrant & full of umami - perfect drizzled over rice, noodles or as a dip for dumplings and many more… Trust me, once you start making your own, there’s no going back (sorry lao gan ma)! 🤪🌶️
🕒 15mins
🫙 Fills a 500ml jar
Ingredients
350ml neutral cooking oil (vegetable / sunflower)
2 thinly sliced shallots
8 finely minced garlic cloves
6 finely chopped birds eye chillies
80g crushed Thai birds eye chillies
1 bay leaf
1tsp sesame seeds
1tsp sugar
1tsp five spice seasoning
1tsp MSG
1 tbsp sesame oil
2 tbsp soy sauce
Method
In a small saucepan, heat oil to med-high heat.
Add shallots and minced garlic, fry until crispy and golden.
In a separate bowl, add crushed and fresh birds eye chillies, bay leaf, sesame seeds, sugar, five spice seasoning and msg.
Add hot oil and crispy shallots and garlic to bowl of chillies and spices.
Stir in soy sauce and sesame oil.
Allow to cool and store in an air-tight lunchbox.
It can last up to 3 months - drizzle over rice, noodles or use it as a dip, enjoy!
