100g (3.5 oz) dried red chilies
¼ cup fried shallots
3 tbsp fried garlic
3 whole star anise
4 green cardamom pods, crushed
2 tbsp finely chopped ginger
1 tbsp sugar
2 tbsp sea salt
2 chicken stock cubes, crumbled
8 garlic cloves, finely sliced
3 cups vegetable oil
Place the dried chilies in a food processor and blend until roughly chopped. Pour the chilies out into a sieve with medium-sized holes (large enough for the chili seeds to fall through). Shake the sieve and allow most of the chili seeds to fall out onto a tray, leaving the chopped dried chili pieces in the sieve. You may still have some seeds left in the sieve, which is fine. Discard the chili seeds.
Pour the chopped chilies into a large heat-proof bowl. Add the fried shallots, fried garlic, star anise, cardamom pods, ginger, sugar, salt and stock cubes. Set aside for later.
In a small saucepan, place the garlic and the oil. Place over a medium heat and allow the oil to heat up and start sizzling. Gently continue cooking the garlic for another 2-3 minutes or until the garlic is just golden. Turn the heat off and allow the oil to cool for 2-3 minutes. Then carefully pour the warm oil over the chili mixture. Mix until well combined.
Transfer the chili oil mixture into jars. It’s best served a day after making. The flavor and color will develop as it sits for longer. Keep in the fridge for up to 2 months.
- I used Chinese dried red chilies you can find in any Asian grocery store or try ordering them online. These were labelled as medium in heat. You could use whatever dried chilies you have in your area and choose how hot you’d like them.
- You can find fried shallots and fried garlic from an Asian grocery store or order them online.