im asian, our version is simply you throw the chili (fresh),garlic (fresh),salt, sugar and star anise in a food processor with vegetable oil or olive oil.. After that, you just cook it in a pan in low heat until it turns brown... and that's it! trust me, its really good! (just don't forget the star anise)
@YELLAROSE79 you know, you probably could and i'm sure it would taste great -- sorta of a starter oil for thai food -- but i don't know what would happen to the stability of the oil. as is, if i don't use up a batch and it sits too long, the flavor just sort of fades away, but it doesn't go bad or rancid. i don't know what would happen with the lime juice. even though the ascorbic acid has preservative properties, anytime you introduce water, the clock starts ticking.
@arriesdavid there is no 'wrong' in cooking since it's about flavour, taste and creativity.
i came up with this recipe because i had bought a jar of chili oil i really liked once then never could find again. so i experimented until i found a recipe that matched that flavour and this is it.
thank u very much for answering my very important question.. Now, i look forward to try cooking my very favorite sauce, Chili Garlic Oil... Thanks! :-)
@kriston06 i make it with canola when that's all i have, but my first choice is peanut oil, it has the best flavor and a good flash point. a 2nd choice would be corn oil. sesame is too expensive and my experience with it is it goes rancid fairly fast so it wouldn't be so good unless you used a lot -- the flavor would probably be great. dunno about olive oil, i don't think the flavor really matches asian cooking
Have you had any danger of botulism/fungus ive heard to fresh chilli are dangerous breed in a suitable medium (such as oil) but people say can still Botulinum is a ubiquitous soil born bacterium but it cannot grow in the presence of oxygen. Preserving something in oil excludes oxygen and so provides a suitable environment for the bacterium to grow and produce the toxin that causes botulismn. i wish some one knows the truth? how long have you been making this had any problems??
It's too strong to use as a cooking oil (I do use garlic oil to cook with, haven't gotten around to posting that one yet). If you were planning to fry something meat I would use maybe 1/2 teaspoon chili oil added to whatever regular oil you're cooking with. You can use it to flavor whatever you like if you like hot food. Personally, I like it on mashed potatoes.
im asian, our version is simply you throw the chili (fresh),garlic (fresh),salt, sugar and star anise in a food processor with vegetable oil or olive oil.. After that, you just cook it in a pan in low heat until it turns brown... and that's it! trust me, its really good! (just don't forget the star anise)
ruring09 3 weeks ago
@YELLAROSE79 you know, you probably could and i'm sure it would taste great -- sorta of a starter oil for thai food -- but i don't know what would happen to the stability of the oil. as is, if i don't use up a batch and it sits too long, the flavor just sort of fades away, but it doesn't go bad or rancid. i don't know what would happen with the lime juice. even though the ascorbic acid has preservative properties, anytime you introduce water, the clock starts ticking.
danrt50 3 months ago
Nice recipe - I also like your voice - it's very relaxing.
vlnvlaclogbaerhpno 4 months ago
im asianand i cook it this way.
1 is to 1 chili and garlic
a lot of oil
soy sauce.
im doing it wrong am i?
arriesdavid 4 months ago
@arriesdavid there is no 'wrong' in cooking since it's about flavour, taste and creativity.
i came up with this recipe because i had bought a jar of chili oil i really liked once then never could find again. so i experimented until i found a recipe that matched that flavour and this is it.
danrt50 4 months ago
@danrt50 oh thnaks man, thats nice. i was expecting a reply like "ofcourse dumb ass!" but u didn't. thanks, lol
arriesdavid 4 months ago
a good idea is to roast the chilis first hey mate
realgoodfishes 1 year ago
@realgoodfishes uhm chillies are already dried. isn't that enough?
arriesdavid 4 months ago
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too much oil..
nehatnehet 1 year ago
thank u very much for answering my very important question.. Now, i look forward to try cooking my very favorite sauce, Chili Garlic Oil... Thanks! :-)
kriston06 1 year ago
what specific oil did you use? sesame, olive, etc? which of which? i really would like to know..thank u so much..
kriston06 1 year ago
@kriston06 i make it with canola when that's all i have, but my first choice is peanut oil, it has the best flavor and a good flash point. a 2nd choice would be corn oil. sesame is too expensive and my experience with it is it goes rancid fairly fast so it wouldn't be so good unless you used a lot -- the flavor would probably be great. dunno about olive oil, i don't think the flavor really matches asian cooking
danrt50 1 year ago
Last I checked C.Botulinum spores are destroyed by exposure for 3min@250F. USDA has fact sheets on temp & PH requirements.
1Bonehed 1 year ago
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Have you had any danger of botulism/fungus ive heard to fresh chilli are dangerous breed in a suitable medium (such as oil) but people say can still Botulinum is a ubiquitous soil born bacterium but it cannot grow in the presence of oxygen. Preserving something in oil excludes oxygen and so provides a suitable environment for the bacterium to grow and produce the toxin that causes botulismn. i wish some one knows the truth? how long have you been making this had any problems??
StopStealingVideos 2 years ago
Thanks, just the recipe I was looking for!
Savvrawr 2 years ago
Just before you added the chillies did you turn the heat off? or leave the heat on?
herdwick1 2 years ago
Turned it off.
danrt50 2 years ago
did you used fresh chillies or dried? thank you.
thess327 2 years ago
always dried, fresh would likely boil over due to the moisture content.
danrt50 2 years ago
what kinds of things can u cook with chili oil that's not strictly chinese? Can you cook meat with it?
Stitchpuppy01 2 years ago
It's too strong to use as a cooking oil (I do use garlic oil to cook with, haven't gotten around to posting that one yet). If you were planning to fry something meat I would use maybe 1/2 teaspoon chili oil added to whatever regular oil you're cooking with. You can use it to flavor whatever you like if you like hot food. Personally, I like it on mashed potatoes.
danrt50 2 years ago
okay, thank you very much!
Stitchpuppy01 2 years ago
going to try it now!!! hope it works!!!
hellauglytinted 2 years ago
Haha, it LOOKS like it smells amazing.
Stitchpuppy01 2 years ago
Makes me hungry! I'm going to follow your recipe but I'd like to use less salt and sugar. Thanks for showing us how to do this!
abaneyone 2 years ago
Can't wait to tray making it, thanks.
welisound 2 years ago
AWESOME! Thank you.
gpropst 2 years ago
You're welcome, glad you liked it.
danrt50 2 years ago