It has been months since I received my regular dose of chili spiciness! My mom is against buying the sauce from supermarkets because of health and skin reasons. Meanwhile, there have been numerous scandals about manufacturers making oil with raw materials derived from the ground, or fake chili sauce made of plastic and food colouring, and putting poisonous MSG to enhance the taste of different condiments. To ensure natural product, I made chili oil that you find at Asian restaurants to enhance my soup noodles and everyday foods.
It is really simple and once you made it once, you will never want to buy from the supermarkets again. The natural and diverse flavours just cannot compare!
1 ounce dried whole red chili peppers
1 garlic clove
1 tablespoon Sze Chuan peppercorns (find it at T&T, or any Chinese Supermarkets)
1 anise seed
3/4 cup oil (I used sunflower oil. You can use other types)
1 teaspoon salt
*note* You can use however much peppercorns you like. I like to use more because I like the tongue numbing effect. Anise seed is optional. I used it to add more depth to the taste of the condiment and to diversify the flavours.
How I Made It
2) Heat the oil in a small sauce pan under medium low heat, until it gets hot, before you see fumes and boiling point. It will take around 1 minute. I recommend heating the oil in a separate bowl over boiling water because that will prevent over heating and burning the pot.
3) Add chopped spices into the cooked oil. Cook and stir. It will take 3 to 4 minutes or until oil is turning red.
4) Remove from heat. Add salt and stir. Let it rest. When cool, bottle the chili oil in a glass container. Store it in a cool, dark environment.
It is so good. I already used it with noodles, for hot pot, and tofu!
Make you own~ It is easy, healthy and tastier!