This is a recipe a friend sent to me after I tried his home made chilli oil. It is a truly epic oil that can be added to to almost anything with spectacular results. I love it on eggs, pasta, noodles, toast. Originally from here: http://boingboing.net/2014/06/18/how-to-make-chili-garlic-black.html My mate and I change things up such as increasing the number of garlic cloves or the amount of black beans. Ingredients: ¾ cup dried red chili flakes ½ cup Chinese fermented black beans 20 large garlic cloves (or a bucket load. I buy 1kg peeled packets from asian grocer) One 3-4" piece of fresh ginger 2 ¾ cups peanut oil ½ cup plain sesame oil (Make sure you get pure oil) Method: Chuck it all in a saucepan and cook it at 225F for 30 mins. I use a thermometer as getting the correct temp is important. Enjoy! Click to view full size! Click to view full size! Click to view full size! Click to view full size!
Looks like the chilli oil you get at the Chinese restaurants but more homemade and with garlic. Is that right?
Yeah, pretty close. The garlic is an awesome addition. It goes soft so you can spread it over toast or mix it through rice/noodles.
Restaurant ones does have garlic in some of them. The one I used to work at cooked their own. Garlic was one of the ingredients.
I keep mine in a jam jar (or similar) in the pantry. Longest I've ever had a jar would be a couple of months and it's been fine. Let us know how you go!
This recipe reminds me of my favourite condiment - Lao ga Ma, which is very similar and had many different varieties some with chicken or pork.
