Chilli Oil

I recently read this book called "To Asia, with Love" written by Hetty Lui McKinnon. It was an eye-opener in providing valuable insights and suggestions for getting started with asian cooking and helps to load up an "everyday Asian pantry". Various recipes from this book were tried and my personal favourite is the "Everything Oil" which was been tweaked, adjusted for a little spicier side of things.

Image courtesy - "To Asia, with Love"

Ingredients:

• 1 cup vegetable/sunflower oil

• 2 TBSP red chilli flakes

• 2 TBSP Sichuan peppers

• 2 TBSP Kashmiri red chilli powder

• 1 TBSP salt

• 2 inch ginger, finely chopped

• 4-5 garlic cloves, finely chopped

• 2 star anise

• 1 inch cinnamon stick

Recipe:

1. Heat the oil on a medium heat for 3-4 minutes while adding ginger, garlic, star anise, cinnamon.

2. Remove the oil from heat.

3. Add rest of spices to a glass/ceramic bowl and add this oil mixture.

4. Allow it to cool and store in a jar.