Life without this holy grail of oils is meaningless.
Ingredients 11
60 g chilli flakes
2 tbsp Korean chilli flakes
1 tsp Sichuan peppercorns, ground
4 star anise
1 cinnamon stick, broken in half
50 g sesame seeds, toasted
1 tsp fennel seeds
2 bay leaves, crushed
625 ml vegetable oil
2 cm ginger, peeled, thinly sliced
2 garlic cloves, large, crushed
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Method 4
Place the , , , , , and in a large heatproof bowl and mix together.
Pour the into a saucepan, add the and and warm over a medium heat to 180°C (350°F). If you don’t have a thermometer, you’ll know the oil is ready when the garlic and ginger begin to turn a light golden colour around the edges.
Carefully pour the hot over the chilli mixture – it will bubble up slightly. Using a metal spoon, stir the oil through the chilli mixture to make sure everything is evenly cooked. Leave to infuse for 1 hour before removing the , , , and .
Store the in a clean jar. It’ll be fine on the bench for a few weeks, or in the fridge for a few months. Not that it will last that long.
Shannon Martinez's tips
MAKES APPROX. 750 ML (25 FL OZ/3 CUPS)
It’ll be fine on the bench for a few weeks, or in the fridge for a few months.
