Asian•quick
Hot Chili Oil
soupeduprecipes.com recipe - Asian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 3 oz chili flake
- 3/4 cup Peanut/Vegetable/Soybean oil
- 1 tsp salt
- 1/4 cup crush peanut optional
- 1 tbsp sesame seed optional
- 1 pc dry cinnamon optional
- 2 pc star anise optional
- 2 clove garlic optional
Instructions
- 1
Combine 3 ounces of chili flake,1 tsp of salt, 1 tbsp of sesame seed, and 1/4 cup of crush peanut together..
- 2
Heat up 3/4 cup of oil with 1 piece of dry cinnamon(optional), 2 pieces of star anise (optional), 2 cloves of garlic (optional). Until all the spices change color.
- 3
Then pour it into the saucepan, make sure when you pour in batches to check see if it is burning too much, if not you pour the rest in!
- 4
Let it cool down. Transfer it to a jar. It can last 2 months at room temp. 6 months in the fridge.