Chilli oil

[Anonymous No.10580370]

Hey /ck/, making a batch of this today.

Post any chilli oil or other condiments you've made.

[Anonymous No.10580397]

Got 800g of dried chillis, just some generic variety from the Chinese supermarket.

Crack them in half and check inside, sometimes you get a few that have mould. You can chuck any loose seeds that fall out too, the heat is in the pith, and extra seeds just make the finished product less pleasant.

[Anonymous No.10580419]

Process them into flakes, I leave some coarse and let some almost turn to powder.

[Anonymous No.10580454]

In two litres of oil, deep fry some aromats. Think of it like oil based vegetable stock. This has a white onion, a few green onions, a few shallots, a head of garlic, ginger, galangal and lemongrass.

This'll take a fair while, you want to wait until it's all fried crisp and the bubbling dies down.

[Anonymous No.10580517]

how bout i dip my dick in there

[Anonymous No.10580548]

>>10580517
I remember one time that I was cutting serrano peppers to make salsa, and had to go to the bathroom. Washed my hands thoroughly before going and thought that would be enough. Spent the evening with an ice pack on my junk. Would NOT do that again. I always use nitrile gloves now when I cut peppers.

[Anonymous No.10580565]

Once it looks like this, take the solids out. You can snack on them, they're kinda tasty, but be careful you don't get a mouthful of ginger.

>>10580517
It'd definitely wake you up.

[Anonymous No.10580578]

At this point, if you're using any wet ingredients (in this case, cane sugar, soy sauce, tamarind juice and belacan), stir them in and fry them off until they stop bubbling, to make sure the water is gone. This'll look like hot, wet shit.

Then, stir half of the chilli flakes in, and keep them moving over a low heat.

[Anonymous No.10580648]

Not so much a condiment as just a concentrate. No blender, just a sieve and cheese cloth and some mango, honey, and lemon juice.

Been drinking a lot of tea and lassi.

I had a large batch of pepper-paste (roast peppers, onions, garlic, spices) frozen but I used it all. Shit was a pain to to make without a food processor but pounding it out with a mortar and pestle while watching a couple of movies was a good workout.

[Anonymous No.10580653]

iv'e tried a few tartar sauce recipes. But nothing comes close to a good fish camp. Tried most the ones in the store too.

[Anonymous No.10580663]

You're done cooking when the oil is a darker red and the chilli smells toasted. Leave this to cool for maybe fifteen minutes.

>>10580648
You just mix it in as a sweetener? Sounds pretty good.

[Anonymous No.10580682]

>>10580653
You know, I don't actually know what's in tartare sauce. Only seeing this post actually made me wonder.

[Anonymous No.10580723]

Finally, stir the other half of the chilli flakes in, and add salt. I added 24 grams for this much, but the belacan is salty too, so without that it could take some more.

[Anonymous No.10580757]

>>10580370
>Chili oil
Explain. Why would I ever want/need this?

[Anonymous No.10580766]

>>10580517
Then you're gonna get the ol' tappa tappa

[Anonymous No.10580809]

>>10580757
any recipe that requires oil that you want to be spicy.

[Anonymous No.10580811]

>>10580757
It's like chinese hot sauce, you just have it on the side. It's especially good for dipping dumplings and roast meat.

You can cook with it too, a good simple one is to fry a bunch of shallots until they're brown, then throw in a few spoonfuls of chilli oil and some coconut cream, and cook some prawns in that. Have it with rice and cucumber slices.

[Anonymous No.10580923]

All done. To make a crunchy variation, fry a couple finely diced red onions in enough oil to cover them until they turn crisp (you'll be able to hear the difference when you lift a spoonful up), then stir in an equal amount of this chilli oil in. Watch out though, because the onions will seem to do nothing for twenty minutes, then suddenly change in the last five.