Chili Oil
INGREDIENTS
* 1 cup dried chili flakes
* 3 cloves garlic minced
* 1/8 tsp black pepper
* 2 tsp salt
* 2 cups avocado oil or olive oil
INSTRUCTIONS
1. Add the red chili flakes, minced garlic, salt, and black pepper to a heat-proof bowl.
2. In a small pot set over low-medium heat, add the oil.
3. Heat the oil for just 2-3 minutes, making sure it doesn’t boil.
4. Carefully pour this hot oil into the bowl with your red chili flakes. Stir well while the chili flakes sizzle so as to prevent them from overcooking.
5. Allow this to cool to room temperature, then transfer into a mason jar or similar airtight container.
6. Keep in the fridge for up to 6 months and enjoy with any dish!
Chili Garlic Crisp
Ingredients
* 400ml neutral cooking oil, such a rapeseed oil (high smoke point is crucial)
Spices and aromatics
* 2 shallots, thinly sliced
* 10 cloves of garlic, thinly sliced
* 40g Chinese dried chillies flakes- These add fragrance and colour, not overwhelming heat.
* 15g medium chilli dlakes – adjust according to your spice preference.
* 15g Korean Gochugaru (or substitute with additional medium chilli flakes)
* 3cm piece of ginger, thinly sliced
* 2 whole pieces of star anise
* 1 tbsp Sichuan peppercorns
* 1 Cassia cinnamon Stick
Seasoning
* 3 tsp granulated sugar
* 2 tsp salt
* 1 tsp MSG (optional) – contributes to a deeper savoury taste.
* 1 tbsp Chinese black vinegar (optional) – adds a complex tang.
Optional for texture
* 50g roasted peanuts (roughly chopped)
* 2 tbsp white sesame seeds
Instructions
1. Prepare the Aromatics and Spices
Using a mandolin or a sharp knife, thinly slice the shallots and garlic to ensure even cooking.
Set aside the dried chillies in a bowl, and have your whole spices (ginger, star anise, Sichuan peppercorns, and cinnamon stick) ready on a separate plate.
2. Fry the Shallots and Garlic
Heat your choice of cooking oil in a pot over medium heat. Add the sliced shallots and garlic, stirring occasionally.
Fry patiently until they turn golden brown – this takes time, so avoid rushing it!
Once browned, use a slotted spoon to transfer the aromatics to kitchen towel, letting them crisp up and drain. Reserve the infused oil for later.
3. Infuse the Oil with Whole Spices
Pour the reserved oil back into the pot, then add the whole spices (ginger, star anise, Sichuan peppercorns, and cinnamon stick).
Let them sizzle for 3-4 minutes to release their fragrance.
4. Prepare the Chilli Mixture
In a separate bowl, combine the dried chillies, sugar, salt, MSG (optional), Chinese black vinegar (optional), and toasted peanuts and sesame seeds (if using). Mix everything well.
5. Combine the Infused Oil and Chilli Mixture
Turn off the heat under the infused oil and let it cool slightly for about 2 minutes. The ideal temperature is around 180ºC/360ºF (use a meat thermometer if you have one).
Carefully pour the hot oil over the chilli mixture – you’ll hear it sizzle! Stir thoroughly to combine.
6. Let the Flavours Develop
For the best flavour, let your chilli crisp rest for at least 24 hours before using. Store it in airtight jars and be sure to stir before each use to keep the flavours evenly distributed.
Chili Garlic Paste
INGREDIENTS
* 10–12 dried red chilies (or fresh, depending on your heat preference)
* 6 garlic cloves (roughly chopped)
* 1 tablespoon ginger (grated)
* 2 tablespoons vegetable oil (or any neutral oil)
* 1 tablespoon soy sauce
* 1 tablespoon rice vinegar
* 1 tablespoon sugar
* 1/2 teaspoon salt (adjust to taste)
* 1/2 cup water (or as needed for desired consistency)
INSTRUCTIONS
1. Prepare the ingredients: If using dried chilies, soak them in warm water for 15-20 minutes to soften. If using fresh chilies, simply remove the stems and seeds if you prefer less heat.
2. Blend the sauce: In a blender or food processor, combine the soaked chilies, garlic, ginger, soy sauce, rice vinegar, sugar, salt, and a bit of water. Blend until smooth.
3. Cook the sauce: Heat the oil in a pan over medium heat. Once hot, pour in the blended mixture and stir fry for 3-5 minutes until it becomes fragrant and the sauce thickens. If the sauce is too thick, add more water to reach your desired consistency.
4. Cool and store: Let the sauce cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 2 weeks
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