John Myers
Ingredients for 1 servings:
- ½ cup chili flakes
- 6 garlic cloves (single garlic)
- ½ cup oil
- 2 tbsp sesame oil, if desired
- 3 tsp, heaped sesame seeds, if desired
- 1 cinnamon stick(s), if desired
- ½ tsp, str. Clove powder, if necessary.
- 1 ½ tbsp Szechuan pepper
- 1 star anise, if desired
- 1 tbsp peanuts, coarsely crushed, if desired
Instructions
Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 12 hours 20 minutes
simple seasoning oil for spicing up dishes
Peel the garlic and cut into small cubes or strips, then mix with the chili flakes, sesame seeds, and peanuts in a heatproof bowl. Add everything else except the sesame oil to a small saucepan and heat the oil gently, stirring the pan a bit to prevent the spices from burning. After a few minutes, it should smell spicy. Then turn off the heat. Remove all the spices from the oil with a small ladle. Once all the spices have been removed, the oil should have cooled slightly. Slowly pour the oil over the chili flakes, stirring constantly, ideally with a long chopstick so your hand is well away. The oil should bubble gently as you pour it in, but this will quickly stop after a moment of stirring once it has cooled. After about half an hour, it should be cold enough to add the sesame oil. Caution! Sesame oil cannot withstand temperatures above 70°C and quickly becomes bitter, so let it stand for a while longer. It can be used immediately, but it develops its full flavor after a day of resting. When it comes to chili, you should pay attention to the heat level. The heat is distributed well in the oil, which reduces the heat somewhat. My first attempt was with Birds Eye chili flakes, which made it very spicy. The second time, I used less spicy chilies, which produced a better result for me.
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