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
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