Imported from the web

Chilli Oil

Name: Chilli Oil
Prep time: 5 min
Cook time: 80 min
Total time: 85 min
Yield: 13 servings
Cuisine: East Asian
Ingredients: 45 g dried chilli flakes (40 - 50 g); 25 g sesame seeds; 1 tsp fine sea salt; 200 g sunflower oil; 5 g Sichuan peppercorns; 1 bay leaf; 1 cinnamon stick

Recipe by Vorwerk Home & Co. KmG

Imported by John Tan on SeeMeCook

A fragrant and spicy condiment made by infusing sunflower oil with Sichuan peppercorns, cinnamon, and bay leaf before pouring over toasted chili flakes and sesame seeds.

13 servings85 minEast Asian

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Ingredients

45 g dried chilli flakes (40 - 50 g)
25 g sesame seeds
1 tsp fine sea salt
200 g sunflower oil
5 g Sichuan peppercorns
1 bay leaf
1 cinnamon stick

Steps

1
Place a heat-proof bowl on the mixing bowl lid and weigh in the dried chilli flakes, sesame seeds, and sea salt. Set the bowl aside.
2
Place the sunflower oil, Sichuan peppercorns, bay leaf, and cinnamon stick into the mixing bowl.
3
Infuse the oil by heating for 15 minutes at 120°C (or Varoma) on Speed 1.
4
Carefully pour the hot infused oil through a fine-mesh sieve over the chilli flake and sesame seed mixture in the heat-proof bowl.
5
Stir well to combine and allow the oil to cool completely before transferring to a sterilized jar for storage.

Notes

The recipe yield is approximately 260g. Nutrition is calculated per 20g serving. Ensure the bowl used for the chilli flakes is heat-proof as the oil will be very hot.