Quick Chilli Oil: at home
So many simple dishes benefit from the salty, savoury and fiery heat that a chilli oil brings. It’s one of my favourite condiments to have on hand in the cupboard, it goes so well on a quick egg breakfast, fabulous on ramens and soups, and adds a twang to dips on boards and platters.
The best in the world is the Laoganma Crispy Chilli Oil, with the most unbelievable umami flavour, made better by pops of crunch from fermented soybeans and a chew of dried chilli pieces.
The problem is, it’s so delicious I go through it way too quickly.
When I’m caught without it pre-made, I whip up a jar of my own to bring some heat…
This recipe has come from a lot of trial and error. Identifying the flavour profiles that would enhance the oil each time. Over time I decided I preferred my oils with fresh garlic as opposed to dried, I wanted further umami on top of salt, so I added a small amount of miso paste (taking inspiration from Laoganma’s inclusion of soybeans), and honey brought a stickiness and a sweetness that lifted the oil.
At the end of the day, I love cooking because it’s not so much of science, and that’s how I want others to feel. Any recipe I put out is not set in stone, so feel free to substitute the fresh garlic for dried etc. As long as you taste as you go and you love what you’ve made, I’m happy.
4 garlic cloves
1/4 tsp cayenne pepper
4 tsp crushed chilli flakes
4 tsp toasted black sesame seeds
4 tsp good quality sea salt
1/2 tsp white miso paste
1 tsp honey
4 tbsp neutral oil
Finely mince your garlic and add to a heatproof bowl with all other ingredients, leaving the oil aside.
Place the oil in a pan on the hob on a medium/high heat.
Leave on the hob until the oil is shimmering and coming to the smoke point, then pour gently *away from you* into the bowl with the garlic and spices.
This will spit, so please pour away from you and with confidence, you don’t want any of this oil getting on non-heat-resistant surfaces or fabrics.
It should smell incredible as the minced garlic fries and the spices bubble and pop.
Keep in an airtight container and serve over ramen, soups, eggs, dips, grilled meats, etc. that could use a spicy lift.
