Ingredients
- 300 ml Vegetable or sunflower oil or any flavourless oil but not olive oil
- 150 grams roasted chilli flakes or half red pepper flakes if you don't want it too hot
- 3 star anise
- 2 tbsp Szechuan peppercorns
- 4 whole white or green cardamom optional
- 1 whole bulb galic cloves slightly squashed
- 1 tsp salt or to taste
- half tsp sugar or to taste
Servings: Large jar
Units:
Instructions
- Put the oil into a saucepan along with all the spices and the garlic. Bring up to a simmer on a low heat. this should take around 5 minutes.
- At this point, the garlic should be fizzing slightly. You want to keep a gentle simmer going so as not to burn the spices and garlic. Cook at this heat for 5 minutes then turn off the heat.
- Let the oil cool in the pan for around 10 minutes. The residual heat will continue to gently cook the garlic and spices. Have a jar ready with the chilli, salt and sugar in. If you are making lots of this, it is easier to do this in a heatproof bowl.
- Now this is the bit where you have to be very careful. Wear some gloves if you're as accident prone as me! Pour the mixture through a metal sieve into the jar or bowl, discarding the garlic and spices. The mixture will still be bubbling a bit in the jar so it is important not to put a lid on until the oil has fully cooled.
- Once the oil has cooled it will keep in the fridge indefinitely but will start to lose it's flavour after a couple of months.
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