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Sunday, 6 November 2016

Homemade Chilli Oil...

My name is Alice,
And I have these obsessions...

The other night I made rice paper rolls for dinner. For a sauce, I was super inspired by the chilli oil from the dumplings I had in Melbourne (Check out the post here) so I made my own. It was super delicious so I thought I'd share it here so you could make you own as well.


You'll Need:

2 cups peanut oil
3 tablespoons dried chilli flakes
1 cinnamon stick
2 tablespoons black pepper corns
2 bay leaves
2 tablespoons sesame seeds
a few slices of fresh ginger
and a little bit of salt

You just:

The oil pretty much looks like this from beginning
to the final product so I figured one photo was enough.
1. Take a little bit of the oil and heat it in a saucepan on medium heat.
2. Add all of the other ingredients and cook, stirring constantly, until they sizzle and are super fragrant.

3. Turn the heat onto a low setting and add the remaining oil.
4. Heat for another 8-10 minutes, stirring occasionally.
5. Turn the heat off and remove the saucepan from the hot element.
6. Allow the oil to cool in the pan before transferring to a jar or bottle.

Enjoy on rice paper rolls, laksas, salads or any other dish in need of an extra chilli hit!

I ended up adding extra chilli flakes (total 4 tablespoons) to mine and reheating, after trying it and wanting it a little bit hotter. Definitely use a wooden or metal spoon to try the oil as you go, but make sure you are letting it cool completely on the spoon before putting it anywhere near your mouth or fingers. HOT OIL WILL BURN YOU!!

My name is Alice,
And I have these obsessions...