Sichuan Peppercorn Chilli Oil

If you don’t like Sichuan peppercorn, skip it and attend the rest. All ingredients are changeable depending your preference.
What you need:
1Litre vegetable oil
10cm Fresh ginger root (sliced)
1 bunch Shallot
5 Star Anise
600g Dried Sichuan Peppercorn
2.5 Cups Dried Chilli Powder
1 Handful Dried Birds Eye Chilli
1 Cup White sesame

Method:
1.Heat the oil in a deep pot, put ginger and shallot in the fuse with the oil. Turn the heat to medium and simmer for 10 min.

2. Take the shallot & ginger out of the pot. Then put the rest of the chilli powders and star anise into the oil, simmer at low heat for at least 3 min without burning the powder.

3. Turn off the heat. Use a drainer or sieve to separate the hot oil from all the powder. I personally prefer to leave a little chilli powder in.

4. Pour the sesame in. Let the whole pot cool to room temperature and bottle up.
Refrigeration is needed and the chilli oil should last at least 2 months.

It is a versatile chilli oil that goes well with noodle, dumpling, omelette, chicken, fish, pizza, pasta, salad dressing etc.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s