Chili Garlic Oil

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Chili garlic oil 🌶️🧄, rooted in Asian kitchens, packs a spicy punch and aromatic flair. Originating from China, Thailand, and the Philippines, this versatile condiment blends hot oil with minced chilies and garlic, often spiked with star anise and Sichuan peppercorns. Used in Sichuan dishes for fiery noodles and stir-fries, Thai cuisine's "nam prik pao" offers a roasted chili paste twist, while Filipino "sili at bawang" keeps it simple with chilies and garlic in oil. Loved worldwide, it adds heat 🌶️ and depth to dishes from dumplings to grilled meats, enriching global flavors with every drop.

NUTRITION FACTS (approximately per serving):

Calories: 50 kcal

Fat: 5 g

Carbohydrates: 1 g

Protein: 0 g

Sodium: 150 mg


Prep Time: 15 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 5 minutes 


Please note that these values are approximate and can vary depending on the specific brands and quantities of ingredients you use. Additionally, the nutrition facts can change if you adjust the recipe or serving size. Be sure to check product labels and use a nutrition calculator for precise values, especially if you have specific dietary requirements or restrictions.


INGREDIENTS:

  • 200 grams Red chili/Siling labuyo (minced)

  • 100 grams Garlic (minced)

  • 2-3 cups Vegetable Oil

  • 2 pieces Bay leaves

  • 1 piece Star anise

  • 1 tablespoon Vinegar

  • 2 tablespoons Sugar

  • 1 tablespoon Salt

  • 1 tablespoon Oyster sauce


DIRECTIONS:

Step 1: Preparation

  • Wash the chili thoroughly, remove the stems, and set aside to air dry.

  • Peel the garlic and set aside.


Step 2: Chopping the Ingredients

  • Manual Method: Chop the chili manually, wearing gloves to protect your hands from the heat.

  • Food Chopper: Add the chili and garlic to a food chopper and chop until finely minced.

  • Blender Method: Combine the chili, garlic, and half of the oil in a blender, and blend until smooth.


Step 3: Cooking

  • In a pan, add the chopped chili and garlic mixture and the oil. Adjust the amount of oil to your preference (2 cups for less oil, 3 cups for more).

  • Add the bay leaves and star anise to the pan.

  • Turn the heat to the lowest setting to prevent burning, and let it simmer. 

  • Stir the mixture every 3-5 minutes for 30 minutes.


Step 4: Adding Flavors

  • After 30 minutes, remove the bay leaves and star anise.

  • Add the vinegar and continue cooking for another 15-20 minutes, still stirring every 3-5 minutes, until the mixture turns a dark red color.

  • Turn off the heat and make sure not to overcook as it will continue cooking while cooling.

  • Add in the sugar, salt, and oyster sauce, then stir thoroughly until well combined.


Step 5: Cooling and Storing

  • Let the mixture cool down completely.

  • Once cooled, transfer the chili garlic oil to a sealed container.


TIPS:

  • For a milder flavor, you can deseed the chilies before chopping.

  • Adjust the sugar and salt according to your taste preference.

  • Store the chili garlic oil in a cool, dark place to extend its shelf life.

  • Use a clean, dry spoon when scooping out the oil to prevent contamination.


Serve & Enjoy! 💖

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