Mar 10, 2014

Chili, Garlic & Sesame Oil

Chili, Garlic & Sesame Oil

I love to wok. It’s fast, healthy and incredibly flavourful. But the only flavoured stir-fry oil I can buy in Gouda is olive oil based, which isn’t really suitable for stir-frying. The Chinese store downtown is incredibly expensive, so I just make my own stir-fry oil these days using a basic peanut oil as a basis.

This is my favourite; chili & garlic oil with a hint of sesame. Lots of warmth and a deep, slightly smokey flavour to it. Delicious.

It’s super easy to make, takes you mere minutes, and it will add so much pizzazz to all your wok dishes!

 

Ingredients:

1 cup peanut oil
2 tbsp sesame oil
1/4 cup dried red chili flakes
2 garlic cloves
candy/oil thermometer

Directions:

The happy lot.
Chili, Garlic & Sesame Oil

Pour the oil in a saucepan and add the sesame oil. Lightly crush the garlic cloves and add them.
Chili, Garlic & Sesame Oil

 
Keep your thermometer ready for action!
 

We’ll be heating the oil to 110Cº (230Fº) on the stove.
Chili, Garlic & Sesame Oil

 
The garlic will start to sizzle a bit. That’s exactly how it should be… stick with me and you’ll be fine. If not, grab a handbasket and we’ll both go!
 

About 10 to 15 seconds before reading that temperature you add the chili flakes.
Chili, Garlic & Sesame Oil

It will start to bubble fiercely. Let it simmer for 10 seconds and turn off the heat.
Chili, Garlic & Sesame Oil

 
This method infuses the oil quickly, but the trick to getting a really fantastic flavour is to let it be for several hours so the flavours can intensify even more.
 

Run the oil through a fine mesh strainer. keep in mind that you cannot leave the garlic in there! It will go bad.
Chili, Garlic & Sesame Oil

Pour the oil into a sterilised bottle and you’re done.
Chili, Garlic & Sesame Oil

 
Store the oil in the fridge for up to 2 weeks. If you want a longer shelf-time, you’ll have to leave out the fresh garlic. Food safety for all.
 

Wok happy!
Chili, Garlic & Sesame Oil

Chili, Garlic & Sesame Oil
Ingredients
    1 cup peanut oil
    2 tbsp sesame oil
    1/4 cup dried red chili flakes
    2 garlic cloves
    candy/oil thermometer

Directions
    Pour the oil in a saucepan and add the sesame oil. Lightly crush the garlic cloves and add them. Heat the oil to 110Cº (230Fº) on the stove, the garlic will sizzle a bit. About 10 to 15 seconds before reading that temperature you add the chili flakes. It will bubble fiercely. Let it bubble for about 10 seconds, then turn off the heat. Let the oil cool off for a few hours, run it though a fine mesh strainer and pour it into a sterilised bottle. Store in the fridge for up to 2 weeks. Want a longer shelf-time, you’ll have to leave out the garlic.

Meal type: Oil
Servings: 1 cup
Copyright: © kayotickitchen.com

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    20 Comments »

    1. 1

      Wat een leuk idee! Blijft de olie lang goed? (ik wok wel regelmatig maar denk dat ik er eeuwen mee doe ;-)

      Caroline on Mar 10, 2014 @ 3:23 pm Reply
      1. Omdat er verse knoflook in gaat zou ik het zelf niet langer dan 2 weken in de koelkast bewaren. Ben erg voorzichtig met dat soort dingen!

        Kay on Mar 10, 2014 @ 3:37 pm Reply
    2. 2

      Precies. Dus als je dat op wil krijgen moet je OF elke dag wokken, OF heeel veel olie in de pan doen! ;-)

      Caroline on Mar 10, 2014 @ 3:44 pm Reply
      1. Ik gebruik het voor heel veel dingen… om een gewone kipfilet in te bakken, tikkie op de grillplaat, of in marinades. Anders kun je het recept ook gewoon halveren!

        Kay on Mar 10, 2014 @ 4:30 pm Reply
    3. 3

      Beautiful photos, Kay!

      Lori on Mar 10, 2014 @ 4:43 pm Reply
      1. Thanks!

        Kay on Mar 11, 2014 @ 8:03 am Reply
    4. 4

      What a fabulous idea Kay. Love it and love your back-lit photos as well!

      Magda on Mar 10, 2014 @ 5:02 pm Reply
      1. It’s not often I get the chance to shoot with full-on backlight :)

        Kay on Mar 10, 2014 @ 5:23 pm Reply
    5. 5

      Beautiful photography, Kay.  I’m trying this soon for a stir fry.  Thanks!

      Sharon on Mar 10, 2014 @ 8:47 pm Reply
      1. Thank you!

        Kay on Mar 11, 2014 @ 8:04 am Reply
    6. 6

      Good idea to make your own. I made chili oil once but it was soooo hot! Went a little overboard there.. Lol… This sounds good!

      Simone on Mar 10, 2014 @ 10:58 pm Reply
      1. LOL. How much chili flakes did you add? :)

        This one has a nice kick to it as well, but you can always tone it down a notch!

        Kay on Mar 11, 2014 @ 8:03 am Reply
    7. 7

      Looks wonderful Kay, we make something similar but with whole schezuan peppers instead of chilli. What do you think would be the shelf life on this? Thanks :)

      Anna on Mar 11, 2014 @ 12:25 pm Reply
      1. Brilliant idea! I’m so used to grabbing my roasted sichuan pepper salt (http://www.kayotic.nl/blog/roasted-sichuan-pepper-salt) that I never thought about using it for a flavoured oil.

        If you add the fresh garlic you can keep this in the fridge for about 2 weeks. Without the garlic much longer.

        Kay on Mar 11, 2014 @ 12:44 pm Reply
    8. 8

      going to have to try this, I wok at least twice a week & this looks too good to pass up. quick & possibly stupid question: what kind of bottles are you using? btw-great photos! thx

      anileya on Mar 12, 2014 @ 7:37 am Reply
      1. Not a stupid question at all! :)
        These are simple and cheap clip top preserving bottles.

        Kay on Mar 12, 2014 @ 8:22 am Reply
    9. 9

      Love. Love. Love your photos.

      Es on Mar 15, 2014 @ 7:31 pm Reply
    10. 10

      Question could you use power garlic so the oil will last longer? How long would it last?

      Mike on Jun 23, 2014 @ 7:02 am Reply
      1. powder*

        sorry

        Mike on Jun 23, 2014 @ 7:07 am Reply
      2. Not entirely sure the garlic powder would be dissolved. My guess is is would end up floating on top or something.

        Kay on Jun 23, 2014 @ 9:03 am Reply

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