Chili garlic oil is a classic condiment in Chinese cuisine. It's those type of recipes that everybody makes it according to their own taste but basically it's oil infused with loads of chili and garlic.
Today I'm sharing with you my version which is super quick chili garlic oil without spices. Why do I say quick? Because the most time that this recipes calls for is for chopping garlics and ginger. So go figure!
I just love the clean simple flavours that it has, without the spices. I will warn you, you will want to put this in anything and everything that you eat. Yep!
Texture and flavour - Bits of chili, garlic and ginger infused into a flavourful oil condiment. It gets spicier in time.
Level - Super easy and fast. The faster you chop the garlics and ginger, the faster you'll finish *wink!*.
Occasion - All the time! Add it to all your meals as you eat (eggs, pasta, pizza, rice, dumplings), or use it to cook your stir-fry (veggies, noodles), for example. It brings your meals to another level, trust me.
Lets Talk Ingredients
Chili flakes - Try finding chili flakes without the seeds. It'll be easier to eat later. Also, since the spiciness of chili flakes varies, so choose the one that suits you the best. I love using this Korean chili flakes as it's spicy enough for me but not too crazy for Marco. Also, I noticed that in time the chili garlic oil gets spicier.
Oil - I love to use roasted peanut oil. It has that smokey touch to it. Use a mild flavoured oil so that it doesn't over power the whole thing. Olive oil, for example, is not really recommended. You could though, your choice.
Garlic and ginger - Play around with the amount and ratio. I started off with same ratio of both but personally for me the ginger flavour was too sharp. So in time I've been reducing the ginger and adding more garlic instead. I'm loving how it is now. Or you can totally just use only garlic.
How To Store
I always keep my chili garlic oil at room temperature, in an airtight container. I use clean spoon for scooping every time. It lasts for 3-4 weeks (usually we finish it even earlier).
You can keep it in the fridge up to 6 months.
Regardless, do check and use common sense. If the oil smells, looks or tastes bad then don't use it anymore.
Use It In These
- Beef wontons
- Chicken and shrimp dumplings
- Chicken noodle soup
- Quick Malaysian curry laksa
- Easy pad Thai stir fry noodles
Quick chili garlic oil
- ½ cup chili flakes (50 g)
- 1 ½ teaspoon salt
- 1 inch ginger (2.5 cm), finely minced
- 10 garlic cloves , finely minced
- 1 cup oil (250 ml)
- Add everything except for the oil, into a big heatproof container. Set aside.
- Heat oil on medium heat (make sure it doesn't get until smokey). Carefully pour into the container. It will create bubbles and rise up the brim, but no worries.
- Mix well with a spoon and leave to cool before using. Enjoy!