Homemade Chilli Garlic Oil
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Hot oil poured over garlic and dried chilli, then strained. It is a condiment rather than a dish, and it belongs to East and Southeast Asian cooking, where versions of it are a kitchen staple. The technique is the whole thing, and it hinges on a short window. Oil is heated until shimmering, taken off the heat, and the garlic goes in for ten to thirty seconds only. The residual heat is enough to draw the flavour out; any longer and the garlic burns, which happens fast and produces a bitterness that cannot be removed. Chilli flakes go in after, because they scorch even more readily. Straining is the source's choice and it is a legitimate one, but it is worth knowing it is not the only approach. Chinese chilli crisp and many Southeast Asian versions deliberately keep the solids in, so you get texture as well as flavour. Straining gives you a clear, clean infused oil; leaving it gives you something to spoon over food. Both keep. The flavour improves for a day or two as the oil continues to take on the garlic and chilli, so making it ahead is worthwhile. It has a real African cousin worth mentioning. Ghanaian shito, the dark fried pepper sauce, works on the same principle of chilli cooked into oil, and it has its own recipe on this site.
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Warm the oil in a small skillet over medium heat until it shimmers.
Take the pan off the heat, then put in the minced garlic and let it sizzle for 10 to 30 seconds. Watch it closely, burnt garlic turns the whole batch bitter and it happens in seconds.
Mix in the red pepper flakes and the sesame seeds if you are using them.
Immediately pour the oil through a fine mesh strainer into a heatproof jar or bowl, which removes the fried garlic and any other solids.
Let the oil cool to room temperature, then cover and store in the fridge for up to a month.
Spoon it over noodles, fried rice, dumplings, grilled meats or roasted vegetables.
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