kaneohegirlinaz
Wannabe TV Chef
- Joined
- 19 Nov 2021
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- 5,060
Spicy Chili Crisp Oil
Yields about 1/2 Cup
Ingredients:
6 Tbsp. any Neutral Oil, like Vegetable or Canola
1 ½ Shallots, peeled & sliced thinly into rounds
3 Garlic Cloves, minced
¾ tsp. Ground Cinnamon
2 ¼ tsp. Fresh Ginger Root, grated
1 Tbsp. Crushed Red Pepper Flakes
1 ½ tsp. Soy Sauce
½ tsp. Brown Sugar
Method:
In a small sauté pan, combine the first 4 ingredients
Simmer over a low to medium-low heat, you want just a bare bubble, stir occasionally, for about 20-30 minutes, until everything is a nice brown
In a non-reactive bowl, combine the remaining ingredients
Place a fine sieve over the bowl and carefully pour in the now infused Oil over the Crushed Red Pepper mixture
Put the strained Shallot mixture back in the pan over that same low to mid-low heat
Cook until the Shallots and Garlic are just brown and crisp, stirring often, for about 5-10 minutes, making certain not to burn it
Add the Shallot mixture into the Oil and stir carefully to combine, allow to cool
Put your lovely Spicy Chili Crisp Oil into an air-tight container, such as a Mason Jar, and then into the refrigerator for up to one month
*Recipe adapted from garlic-head.com
Yields about 1/2 Cup
Ingredients:
6 Tbsp. any Neutral Oil, like Vegetable or Canola
1 ½ Shallots, peeled & sliced thinly into rounds
3 Garlic Cloves, minced
¾ tsp. Ground Cinnamon
2 ¼ tsp. Fresh Ginger Root, grated
1 Tbsp. Crushed Red Pepper Flakes
1 ½ tsp. Soy Sauce
½ tsp. Brown Sugar
Method:
In a small sauté pan, combine the first 4 ingredients
Simmer over a low to medium-low heat, you want just a bare bubble, stir occasionally, for about 20-30 minutes, until everything is a nice brown
In a non-reactive bowl, combine the remaining ingredients
Place a fine sieve over the bowl and carefully pour in the now infused Oil over the Crushed Red Pepper mixture
Put the strained Shallot mixture back in the pan over that same low to mid-low heat
Cook until the Shallots and Garlic are just brown and crisp, stirring often, for about 5-10 minutes, making certain not to burn it
Add the Shallot mixture into the Oil and stir carefully to combine, allow to cool
Put your lovely Spicy Chili Crisp Oil into an air-tight container, such as a Mason Jar, and then into the refrigerator for up to one month
*Recipe adapted from garlic-head.com
