Basic red chilli oil
“In the last 10 years, I have noticed how Chinese-style chilli oils have become a staple in many households’ pantries. This is thanks to the rise in international students from China, more specifically central China, travelling abroad to study or start new lives. Because central Chinese flavours are so unique, and a large part of the cuisine is centered around the use of chillis and aromatic oils, Asian grocers around the globe have seen increased demand to import and stock chilli oils for people missing those flavours from their hometown. They eventually made their way into the Western pantry and now we all get to enjoy the aromatic and wonderfully spicy complexity.
Here are a few easy chilli oils you can make at home to have as a pantry staple to really amp up your meals. Decanted into a pretty jar, they also make incredible gifts for loved ones.
In central Chinese cooking this red oil is often used as a finishing oil, doused over or mixed into a stir-fry when the dish is cooked. It adds a lovely toasty roasted chilli aroma and slight heat to any dish.”
Image Melanie Jenkins
MAKES APPROX 400ml
350 ml cooking oil (canola, vegetable or peanut)
100g dried ground chilli flakes
1 tablespoon sesame seeds (optional)
In a small pot, heat the oil to 160–170oC. Place the chilli flakes in a heatproof bowl (a thick glass bowl works well).
Pour the hot oil over the chilli and give it a gentle stir — the oil should make the chilli sizzle, slightly darken in colour and give off a rich, roasty aroma. Sprinkle in the sesame seeds, if using.
Allow the chilli oil to cool completely before transferring into airtight jars. Always use a clean utensil when handling to prevent spoilage. It can last for up to 3 months in the pantry.
Extract from Modern Chinese: 70+ easy, everyday recipes from the winner of MasterChef NZ by Sam Low. RRP$49.99. Published by Allen & Unwin NZ.
