To enhance the taste and flavor of Indochinese dishes, we use Soya Sauce, Vinegar etc. One such ingredient is Chilli Oil which is used in many dishes.
Chilli Oil can be used in fried rice, noodles, salads etcYou have to use this Oil with the chilli flakes in it. The flakes are less spicy, but give crispiness and the smoky flavor to the dishes.
Sesame Oil – 1 cup
Red Chilli Flakes – 1/3 cup
Whole Pepper Corn – ½ tsp
Crushed Garlic – 1 tbsp
Sesame Seed – 1 tsp
Palm Sugar – 1 tsp
Rock Salt- 1 tsp
Cinnamon Stick – 2 pieces (of 1 inch long).
Bay Leaf – 1
Star Anise – 1
Take a cup of Sesame Oil in a pan. Add the Cinnamon Stick, Bay Leaf , Pepper Corn and Star Anise to it.
Heat the Oil in low to medium flame till it starts smoking.
In the meanwhile, take Red Chilli Flakes, Sesame Seeds, Palm Sugar, Crushed Garlic and Rock Salt in a small bowl and keep ready.
When the Oil starts smoking, remove the pepper corn, bay Leaves, Star anise and Cinnamon Stick from the Oil. Switch off the flame. Add the ingredients which we have kept in the bowl. Stir for 1 or 2 minutes. Close the pan with a lid for the infusion of all the flavors to the Oil. Remove the lid in intervals of 2 to 3 minutes, stir the contents and close with the lid again. Do it for 3 to 4 times.
Switch off the flame and allow the Oil to cool. Once I is cool, transfer to a sterilized glass jar or bottle. Preservative free Chilli Oil is ready.
Store it in refrigerator and use whenever required.
Use a deep pan so that the Oil does not spill out when you add the Chilli Flakes with other ingredients.
Stir continuously at this stage for cooking of all the ingredients evenly.
Select Chilli Flakes with less seeds.
I prefer Sesame Oil for this chilli Oil. You can use other edible Oils also. But, Sesame Oil gives a nice aroma to this chilli Oil.