Get ready to transform your meals with this addictive Chilli Garlic Crisp Oil! Packed with bold flavours from roasted garlic, crunchy chilli flakes, and aromatic spices, this versatile oil is a game-changer for your kitchen. Drizzle it over noodles, stir it into soups, or use it as a dip for crusty bread—the possibilities are endless. Quick and easy to make and perfect for adding a fiery, garlicky kick to your favourite dishes!
Serving suggestions
Serving Suggestions for Chilli Garlic Crisp Oil: Unleash the Flavour!
- Dumplings Delight: Drizzle generously over your favourite dumplings for an extra burst of spice and crunch. Try on my Pork & Prawn Wontons.
- Eggstraordinary Eggs: Spoon over fried or poached eggs to elevate your breakfast game with a zesty kick. Try it drizzled on Creamy Baked Eggs with Spinach
- Salad Splash: Enhance your salads with a spoonful of Chilli Garlic Crisp Oil for a bold and vibrant dressing.
- Pasta & Noodle Perfection: Add a swirl to your favourite pasta and noodle dishes to infuse them with a spicy, garlicky kick.
- Dipping Magic: Create a flavourful dipping sauce for bread or veggies by blending Chilli Garlic Crisp Oil with soy sauce or balsamic vinegar OR mix with a little mayonnaise for a spicy dipping sauce.
- Stir-Fry Booster: Incorporate into stir-fry dishes for an extra layer of heat and a delightful crunch.
- Pizza Pizzazz: Elevate your pizza experience by drizzling this oil over your slices for a bold and spicy finish.
- Hummus or Yoghurt: Add a spoonful and swirl it through your homemade or store bought hummus or yoghurt for an extra layer of flavour and heat.
- Chicken Wings: Brush over crispy baked chicken wings for an instant flavour hit
Expert tips
Expert Tips for Perfect Chilli Garlic Crisp Oil: Elevate Your Culinary Experience!
- Give it a Good Stir: Before use, ensure to stir the oil well. The flavourful bits tend to settle at the base, so a good stir ensures you get the full spectrum of taste and texture in every spoonful.
- Crunch Control: If you prefer a more intense crunch, consider holding back on adding the fried shallots and garlic granules initially. Allow the oil to cool, and then stir in these crunchy elements to maintain maximum texture.
- Adjust the Spice Level: The heat of your red chilli flakes can vary, impacting the spiciness of the oil. Taste a small amount before liberally adding to your dish and adjust according to your spice preference. If you’re aware that your chilli flakes are exceptionally hot, start with a smaller quantity and gradually add more.
ABSOLUTE FLAVOUR BOMB!!
Storage
To store your Chilli Garlic Crisp Oil and maintain its freshness:
- Refrigeration is Key: Transfer the oil into a sealed jar or container, and store it in the refrigerator. The cold environment helps preserve the freshness and prevents the oil from becoming rancid.
- Avoid Exposure to Light: Store the jar in a dark area of the refrigerator or use an opaque container. Exposure to light can lead to deterioration of the oil’s quality.
- Check for Signs of Spoilage: While Chilli Garlic Crisp Oil has a relatively long shelf life, it’s essential to periodically check for any signs of spoilage. If you notice an off smell, unusual color changes, or if the oil develops a rancid taste, it’s time to discard it.
Chilli Garlic Crisp Oil
If you have a penchant for the bold flavors of chili and garlic, this Chilli Garlic Crisp Oil is set to become your new kitchen staple. It’s a delightful concoction that strikes a perfect balance between garlicky goodness, spicy heat, and a touch of sweetness, all while providing a satisfying texture.
Ingredients
- 1 cup vegetable oil (or other neutral oil)
- 12 cloves garlic, finely chopped
- 2 whole star anise
- ¼ cup dried red chilli flakes
- ¼ cup store-bought fried shallots (See Notes)
- 2 tablespoons dried garlic granules
- 1 tablespoon toasted sesame seeds
- 1 tablespoon brown sugar (or palm sugar)
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
Instructions
- Pour the oil into a small saucepan and add the garlic and star anise. Place over a medium-low heat and bring gently to a simmer, stirring often.
- Once the oil is simmering, reduce heat to the lowest temp possible and continue cooking for a further 5-7 mins or until the garlic just turns light golden brown in colour. Do not let it burn or overcook it as it will taste bitter. Best not to leave it at all during this period as it can happen very quickly.
- Remove from heat and quickly stir in all the remaining ingredients. Allow to cool completely before storing in an airtight jar or container in the fridge. Stir well before using. Serve as desired. Make approximately 1 ½ cups
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - TO STORE
Once cooled, transfer to an airtight container or clean sterilised jar and store in the fridge for up to 6 months. Stir well before use. - FRIED SHALLOTS
Fried shallots are available from the Asian section of most large supermarkets. Alternately you can also purchase them from your local Asian grocer or online. I use them on loads of dishes as a garnish, they add crunch, flavour and look great sprinkled over dishes!
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