Chili Oil
Oil based minced chili pepper condiment
Servings: 10 people
Calories: 4452kcal
Equipment
- 1 Food processor
Ingredients
- 2 lbs. Thai chili pepper see notes below
- 1 head garlic peeled
- 8 grams Maggi Magic Sarap
- 2 dried bay leaves
- 2 tablespoons rice vinegar
- 1 star anise
- 2 tablespoons brown sugar
- 2 ½ tablespoons oyster sauce
- 2 cups canola oil see notes below
Instructions
- Combine Thai chili pepper and garlic in a food processor. Blitz for 1 minute or until the ingredients are finely chopped.2 lbs. Thai chili pepper, 1 head garlic
- Pour the canola oil in a wok and then add the chili and garlic mixture. Turn on the stove. Adjust the heat to a simmer. Continue cooking the mixture for 10 minutes while occasionally stirring.2 cups canola oil
- Add star anise and dried bay leaves. Continue cooking the mixture for 30 minutes. Note: Stir the mixture every 2 minutes.1 star anise, 2 dried bay leaves
- Remove the bay leaves and star anise.2 dried bay leaves, 1 star anise
- Pour the rice vinegar. Stir and continue simmering for 10 minutes.2 tablespoons rice vinegar
- Turn off the stove. Add brown sugar, oyster sauce, and Maggi Magic Sarap. Stir and let the chili oil cool down.2 tablespoons brown sugar, 2 ½ tablespoons oyster sauce, 8 grams Maggi Magic Sarap
- Transfer it to individual mason jars. You can let keep it in room temperature for a few weeks or refrigerate to extend the shelf life.
- Serve as a condiment or use as an ingredient to spice-up your dish. Enjoy!
Nutrition
Calories: 4452kcal | Carbohydrates: 116g | Protein: 19g | Fat: 450g | Saturated Fat: 33g | Polyunsaturated Fat: 127g | Monounsaturated Fat: 284g | Trans Fat: 2g | Sodium: 1300mg | Potassium: 3169mg | Fiber: 14g | Sugar: 70g | Vitamin A: 10711IU | Vitamin C: 2201mg | Calcium: 213mg | Iron: 12mg