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Oils: Hot Thai Basil-ginger Oil

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Oils: Hot Thai Basil-ginger Oil

The perfect oils: hot thai basil-ginger oil recipe with a picture and simple step-by-step instructions.

Aside from that:

  • 1 piece Fresh ginger, walnut size
  • 1 tbsp Chilli threads
  • 1 tsp Colorful peppercorns
  • 400 ml Vegetable oil
  • 1 Clean twist-off glass or a glass bottle
  1. Pluck the basil leaves off and rinse, drain well. Pluck a little smaller. Peel and roughly cut the ginger. Put half of the Thai basil, ginger, chilli threads and peppercorns in a clean twist-off glass or glass bottle.
  2. Fill up with half the oil, then add the second half of the ingredients. Finally pour the remaining oil over it. Seal airtight and let steep in a dark, cool place for 10 days.
  3. Strain the basil, ginger and spices, then pour the oil back into the bottle and keep it airtight. Lasts at least three months.
Dinner
European
oils: hot thai basil-ginger oil

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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