Chili Oil

The quintessential topping to all your Chinese food craving, this needs neither introduction nor any great skill to prepare. But just a spoonful of this can elevate your food to another level.

The oil and chili flakes come together with some aromatics to add flavour. 

You can use any neutral oil for this, preferably vegetable or sunflower oil. Don't use pungent oils like mustard or coconut.

Take the oil and chilli flakes in the ratio of 2:1. You can coarse grind your favourite dry chilli too. You can again use any variety of chilli depending on your "hotness" sensitivity. 

Here is the deets for 1 cup of oil.

Ingredients:

1 cup oil

1/2 cup chili flakes

3 star anise

2 Bayleaf

1 inch piece cinnamon

A little salt

Method:

Bring the oil to smoking point and then lower the flame. Put in the star anise, cinnamon and Bayleaf and let it simmer in low heat for sometime.

If you think the oil isn't warm enough bring the flame to medium. And let this summer for about 8-10 minutes so that the aroma of the spices are filtered to the oil. Turn off the heat and let the oil cool slightly for about 5-6 minutes. Remove the spices using a spoon or sieve.

Mix just a bit of salt with the chilli flakes, and pour the oil into the flakes. Careful not to put in very hot oil, so that the chilli flakes don't burn. Also, don't let the oil cool either. The temperature will be good to pour in 5-6 minutes. Let it cool completely, before transferring preferably to a glass bottle. 

Be careful to use clean and dry spoon.

Yay!!

This will last for 6 months.