Chile Oil
Each batch yields 2/3 cup. The ratio of chile to oil is simply 1:4 so you can easily scale the recipe.
Ingredients
- Classic: 2 tablespoons dried chile flakes
- Bright, nutty red: 1 1/2 tablespoons dried chile flakes + 1 1/2 teaspoons Korean coarsely ground chile
- Zingy: 1 tablespoon dried chile flakes +
- Citrusy: 1 1/2 tablespoons dried chile flakes +
- Asian market: 1/2 cup (120ml) semi-refined peanut oil ((see Note))
- Toasted peanut-y hack: 1/3 cup (80ml) unrefined toasted peanut oil + 2 1/2 tablespoons neutral oil
- Sesame blend: 2 tablespoons roasted (sesame oil + 6 tablespoons (90ml) neutral oil)
Instructions
- 1
Ready the vessel: Put the chile flakes and any other seasoning(s) in a dry glass jar (1 cup capacity is what I used)or small metal bowl.
- 2
Make the oil: Put the oil(s) in a small saucepan. Heat over medium heat until smoking hot (the temperature will top 400°F) and remove from the heat. Wait 3 to 4 minutes for the temperature to decrease to 325° to 350°F (drop a chile flake in and it should gently sizzle), and then carefully pour the oil into the glass jar. The chile flakes will sizzle and swirl. Cool completely before covering and storing up to several months; refrigerate if to keep for longer. Regardless, let the oil mature for 24 to 48 hours before using.
Cook it from the original
This recipe comes from vietworldkitchen.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on vietworldkitchen.com