I love chilli and garlic oil. It’s brilliant to add a kick to cooking, dipping for dumplings, drizzling for soups. So many things taste better for a splash, drizzle or dunk of it.
Like so many things it’s also a breeze to make in the thermomix and even though I use it a lot, one batch does last a while. I based this on Adam Liaw’s recipe in Two Asian Kitchens.
Chilli & Garlic Oil
1 brown onion, peeled and quartered
5 garlic cloves, peeled
250ml rice bran oil
50g dried chilli flakes or finely chopped dried chillies
5g salt
1. Place onion and garlic in thermomix, chop on speed 6 for about 5 secs. Stop half way through and scrape down sides.
2. Add 10ml of the oil. Cook at 100 degrees for 5 minutes on speed 1. At the 4 minute mark, drop chilli in through the lid.
3. Add salt and remaining oil. Cook for 30 minutes at 90 degrees on soft speed.
4. Allow to cook a little and then store in a glass jar.
I have to try this.
Beware! Like most garlic and chilli condiments, it’s addictive!
Can you use fresh chilli for this?
How long does this last for, on the bench/ in the cupboard?
Absolutely.
It doesn’t last long in our house but that is a consumption issue. It would last three to six months otherwise.
I’ve made this and it’s delicious but we have a lot of onion and garlic left in the bottom of our jar. Could I top this up with more oil, without boiling the oil or should I cook the oil as above first?
Thanks.
Step 4, allow to cook a little. What does that mean?