Chili oil – Panlasang Pinoy

Chili oil is an aromatic and aromatic booster. Next time you want to improve steamed, fried or soup foods, try a drop of chili oil. Its spicy, bold aroma works well with almost any kind of food and is at hand when you do not want to deal with the difficulties. You can store it right in your cabinets, so you can quickly and easily spice the next dish.

Chili oil, often observed in restaurants or food stations stored in masonry jars, is a versatile spice that can add a fist of aroma almost any dish. Her preparation at home is simple and takes less than an hour. Once done, you can use it for several weeks, which makes a practical plus for your kitchen.

This chili oil recipe uses Thai Chili peppers combined with carefully chosen spices to achieve a balance between heat and aroma. The purpose is to create a chili oil that will complete your dishes without surviving them. It should increase the taste, rather than turning the table into an unbearable experience. Whether you slip it on steamed vegetables, fried rice or soup, this chili oil is designed to lift your cooking, remaining pleasant.

How to make chili oil

1. Preparation of the mixture of pepper and garlic – Start by combining 2 kilograms of Thai chili peppers with a peeled garlic head in a food processor. Mix about a minute or until the ingredients are finely chopped. This step is crucial, because it evenly distributes the flavors and ensures that the chili oil will have a smooth texture.
2. Infusion of canola oil with chili -ustrous mixture – Heat 2 canola oil cups in a wok, then add the chili and garlic mixture. Start the stove and set the heat to a gentle boil. Cook the mixture for 10 minutes, stirring occasionally to avoid burning.
3. Aromatic improvement with stellar anise and bay leaves – Add a stellar anise and two dried bay leaves to the boiling mixture. Continue to cook for 30 minutes, making sure you mix every two minutes for a uniform infusion. The star anise and bay leaves introduce subtle but rich flavors, which balances the heat of the chili oil. After that, remove it to prevent survival of the mixture.
4. Balancing vinegar aroma – Pour into 2 tablespoons of rice vinegar and mix well. Boil for another 10 minutes. Vinegar adds a slight mess to balance the spice.
5. Spice the spice – Turn off the stove and mix in 2 tablespoons brown sugar, 2½ tablespoons of oyster sauce and 8 grams of magic magic Sarap. Mix everything until well incorporated, letting the oil cool afterwards.
6. Storing and serving it – Once cooled, transfer the chili oil to masonry jars for convenient storage. You can maintain it at room temperature for several weeks or to refrigeration for extended freshness. Use this versatile oil as a spice or ingredient to spice up your vessels.

Where to use chili oil

The use of this as a spice is an excellent way to improve the aroma of many dishes. You can slip it on snacks to give them a spicy blow. One of my favorites, and a true classic, is Japanese shumai. In addition, you can use it to add depth to the grilled favorites, such as chicken or even a complete meal, such as the Java barbecue grill. The rich and aromatic heat of this spicy oil completes smoking of the meat, which makes each bite more satisfactory.

It also works wonders in soups such as Goto, Mami or Pares, where its vibrant spice can raise the tasty flavors of the broth. Whether a topping or mix-in, chili oil is versatile and transforms the usual meals into something more interesting, keeping the balance of the right flavor.

Chili oil must be refrigerated

This chili oil does not always require refrigeration. If stored in properly sealed masonry jars, it can take up to two weeks at room temperature. For extensive use, refrigeration is recommended, because it allows it to remain fresh for a few months. When you are ready to use it, let it sit at room temperature for about 30 minutes.

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Watch how to make chili oil