Name: Chilli Oil
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1.25L
Ingredients: 1L rice bran oil; 1 cinnamon stick; 4 star anise; 4 bay leaf; 2 tsp fennel seeds; 150g dried chilli flakes; 150g crisp fried shallot; 50g peanuts; 2 tbs sesame seeds; 1 tbs chilli powder; 2 tsp sea salt; 2 tsp yum yum (msg)

Chilli Oil

This is staple in my kitchen cupboard, ALWAYS. And anytime we get close to the bottom of the jar I know it is time to make some more and get restocked. The great thing about making your own chilli oil is that you will save yourself serious $$ and you can control the heat and seasoning to your liking. Plus, this recipe makes a good whack of chilli oil and it makes a great gift to share with friends. Chuck it on top of fried eggs, soups, noodles, fried rice or even stir it though mac and cheese!

Makes

about 1.25L

Prep

10 mins plus a few hours cooling

Cook

15 mins

Total

25 mins

Difficulty

Easy

Method

Heat oil in a medium saucepan over high heat. Add cinnamon, fennel, star anise and bay leaves to oil. Cook until spices are aromatic and the bay leaf changes colour slightly to a more deep browny green and oil is to temperature is about 180–200°C.
While oil is flavouring, mix together the chilli, shallot, peanuts, sesame, salt and MSG in a large heat proof bowl. Mix well so everything is combined.
Pour oil through a wire strainer into chilli mix (be very very careful here!).
Mix really really well to combine and then allow to cool completely (this could take a few hours or even over night) and then spoon into your jars and enjoy!