Chili Oil (Base)

The umami taste in chili oil complements every single dish that has a light and mild taste (or that you just need the spiciness in your food) like fish porridge. As someone who loves her food to be on the spicy side, I learn how to make my own chili oil (after my LKK chili oil is all consumed).

It is super easy that you could almost close your eyes while making it (okay, please don't do that).

This is the simplest version of chili oil that I make.

Let's get started!

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Serving: More than one serving for sure

Time: 10 minutes

Ingredients:

• 1.5 cups rice bran oil (or soybean oil)

• 3 cloves of garlic, minced

• 40g chili flakes (or more)

• 1 tspn sesame seed, toasted

• 1.5 tspn salt (or to taste)

• 0.5 tspn sugar (or to taste)

Prep:

• Add oil, garlic, and salt into the saucepan and adjust heat to low-medium. Stir it occasionally for about 5 minutes to make sure the garlic is not burnt (the ideal color is light brown).

• Once light brown, add chili flake and stir the oil constantly to ensure that the chili flakes would not burn. Stir for another 3-4 minutes until you see the color of the oil is red. Add sugar and stir.

• Turn off heat and let it cool to room temperature. Bottle it.

Voila!

Want to add more flavor for as steamboat condiment? In the first step, add about 2-inch of spring onion and after step 3, add 1/4 tspn of peanut butter into the oil and mix well.

Enjoy :)