Cooking Instructions
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Step 1
Heat
Fresh Ginger (1 piece)
,
Bay Leaves (2)
,
Star Anise (3)
,
Chinese Cinnamon Bark (1)
, white part of
Scallions (1 bunch)
,
Sichuan Peppercorns (1/4 tsp)
,
Garlic (4 cloves)
,
Cumin Seeds (1/4 tsp)
in
Vegetable Oil (1 cup)
over the slowest fire for around 5 minutes.
Step 2
Cook until the scallion white becomes slightly brown and you can smell the strong aroma. Filter all the spices out and leave the oil in the pot.
Step 3
Place around 5 tablespoons of
Red Chili Powder (1/3 cup)
in a bowl.
Step 4
Re-heat the oil in the pot until slightly smoky and then pour half of the hot oil over the red pepper powder. Rest the left oil for 5 minutes.
Step 5
Add another 2 tablespoons of
Red Chili Powder (2 Tbsp)
,
Toasted White Sesame Seeds (1 Tbsp)
, and
Sichuan Peppercorns (1/4 tsp)
in the bowl.
Step 6
Pour in the remaining half of the oil again.
Step 7
The red oil will turn bright red after 24 hours. Keep the chili oil in air-tight container and this can be kept up to one month in room temperature. Enjoy!
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