How to make chili oil?

Who doesn't love the Chinese cuisine? I was not surprise to hear my local news yesterday, talking about The President who stopped for a takeout in SFO Chinatown. Hope he enjoyed the dumplings.

In my house is different, I like Chinese cuisine but the rest of my family tend to like more the Americanized Chinese cuisine aka Panda express. They blindly order the spicy Kung pao chicken and I have never seen both of them changing their menu choice in so many years. I tried few times to recreate but didn't came close- looked for answer in ingredients lists. Probably the chili oil gives a tingly, spicy, nutty flavor has a pivotal role. I bought a small chili oil bottle with big price tag. I started using for omelet, fried rice, salad. As my frequency of use and love for spicy oil increased, I just made at home which is economical and fairly easy. I got inspired by this Sichuan Chili oil and made with Indian long chili. I has the kick of pepper and aroma from Toasted sesame oil.

Do you know the difference between toasted sesame oil and untoasted sesame oil?

Toasted sesame oil is predominantly used in Chinese cuisine and untoasted sesame oil aka Gingelly oil is used in Indian Cuisine.

Untoasted oil: well known for preserving food without refrigeration in Indian cuisine. It is lighter in color and smell, main ingredient to make pickles, rice varieties, tamarind based gravy. Tamilian treasure this oil for many use including for hair and body massage for cooling effect.

Toasted sesame oil: distinguished by the strong aroma and darker in color. The oil is pressed from toasted seeds, used in Chinese Cuisine for dipping, drizzling, etc... the oil is always for final touch unlike the untoasted one.

 

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Chili Oil Ingredients:  Vegetable oil : 1 cup Sesame oil* (toasted dark one): 1 to 2 tbsp Freshly crushed Chili flakes: 1/4 cup (can be reduced according your heat tolerance) Needed other cooking tool but not necessary Candy thermometer or be vigilant + a fine strainer Instructions Keep a clean bottle ready. Crushed the chili pepper in mixer /spice grinder or mortar and pestle. I used the Indian long variety Heat the vegetable oil in medium heat until the thermometer read 200 Fahrenheit to 220 F. If no thermometer : keep exactly 5 minutes for this quantity, the oil should not be smoking. Switch off the stove Add the sesame oil + the chili flakes If no thermometer watch out , while dropping the chili flakes. It should not be fuming- just a small sizzling sound for seconds. Let it rest at least 2 hours to overnight. The more the spicier the oil will be- so it is your choice. Once cooled strained with a fine mesh and store in cleaned bottle The oily chili flakes can be used in cooking so store in another clean box .  Store in refrigerator for safe food precaution and longer shelf life but mine is in cool and dark place after use.  If you don't use much in short period , halve the quantity above. But the oil disappear in no time with salad, soup, pasta, fried noodle, stir fry and fried egg too. I will post few recipes later one.  Note: if the oil is very hot- the chili flakes will burn. *Can be omitted but you don't get the real nutty aroma of Chinese cuisine.

View of different steps of chili infused oil.

Note: My chili oil contains toasted sesame oil, one needs to acquire in my opinion to like the taste and smell.

Have a great Long weekend.