1. Crush all the dry aromatic spices like cinnamon, star anise and black peppers. 2. Take a heavy bottom fry pan and add the oil. Add the dry crushed spices into the oil. Add the onions and give a stir. 3. Keep the flame low throughout the cook. Let the oil simmer for 2 min. Once start simmering add the crushed red chillis. 4. Once the spices get darken, add the chilli powder. Off the flame, give a nice stir and add the salt. 5. Mix everything together and let it cool down completely before transferring it into a glass jar. 6. You can store it for months in your counter. Add this flavorful oil to any noodles, dumplings or wontons. Soups tastes great too. You can always add some oil into it for refilling no need to make again. It will stay for months.
Garlic Ginger Oil
1. Take a heavy bottom pan and add the oil. Into the oil add ginger and garlic. 2. Let them simmer for 2-3 mins or until the garlic ginger crisps starts to float. 3. Add the crushed black pepper and give a nice stir. 4. Once it aromatic, simmer for another 2-4 min on low flame. 5. Off the flame, add the salt. Let it cool down completely before you transfer it to a glass jar. 6. You can use this oil for garlic based dishes like pasta, chicken and all. You can also use on noodles and dumplings. This oil gives your garlic bread more matured garlic taste.
Bakkoda
Does the preparation of the garlic oil stop it from going rancid? I only ask because garlic stored in oil had the potential to produce botulism or just go rancid in general.
3 Comments
Link 👉https://youtu.be/9cNikDHR3cE
Ingredients
Chili Oil
• 2 cups neutral oil/vegetable oil
• 1 stick cinnamon
• 2 pcs star anise
• 20 pcs black pepper/sichuan pepper
• 1 pc small sized onion (finely chopped)
• 15 pcs dried red chillies (crushed)
• 1/4 cup red chilli powder
• 1/2 tablespoon salt
Garlic Oil
• 2 tablespoons garlic (finely chopped)
• 2 tablespoons galangal/mango ginder (finely chopped)
• 1 cup neutral/vegetable oil
• 1/2 tablespoon salt
• 1 tablespoon black pepper (crushed)
Instructions
Chilli oil
1. Crush all the dry aromatic spices like cinnamon, star anise and black peppers.
2. Take a heavy bottom fry pan and add the oil. Add the dry crushed spices into the oil. Add the onions and give a stir.
3. Keep the flame low throughout the cook. Let the oil simmer for 2 min. Once start simmering add the crushed red chillis.
4. Once the spices get darken, add the chilli powder. Off the flame, give a nice stir and add the salt.
5. Mix everything together and let it cool down completely before transferring it into a glass jar.
6. You can store it for months in your counter. Add this flavorful oil to any noodles, dumplings or wontons. Soups tastes great too. You can always add some oil into it for refilling no need to make again. It will stay for months.
Garlic Ginger Oil
1. Take a heavy bottom pan and add the oil. Into the oil add ginger and garlic.
2. Let them simmer for 2-3 mins or until the garlic ginger crisps starts to float.
3. Add the crushed black pepper and give a nice stir.
4. Once it aromatic, simmer for another 2-4 min on low flame.
5. Off the flame, add the salt. Let it cool down completely before you transfer it to a glass jar.
6. You can use this oil for garlic based dishes like pasta, chicken and all. You can also use on noodles and dumplings. This oil gives your garlic bread more matured garlic taste.
Does the preparation of the garlic oil stop it from going rancid? I only ask because garlic stored in oil had the potential to produce botulism or just go rancid in general.
Will try, thanks!