Makes: 300ml
Prep Time: 15 mins
Cook time: 1 min
Things you need:
1 Head garlic finely chopped
10g Korean pepper powder
2 Thai chili finely chopped
50g Crushed chili pepper
1 Tbs Salt
6g Sichuan peppercorns
2g Cinnamon bark
2 Star anise
2 Bayleaf
240ml Neutral oil like Canola
Steps:
Mix the garlic, chillies, salt and Korean pepper in a heatproof bowl. Set aside.
Toast the spices 3-4 mins then add to a saucepan. Add oil and bring up to 340F
Pour hot oil over garlic and chilies mixture. Careful hot oil is gonna splutter when it hits the spices and chilies. The aromas are intense. So be careful of the fumes going up your nose if your not used to it.
Let it cool for 5 mins and put into a sterilized jar. Let it cool and put it in the fridge. Lasts for months.
Tips:
This is amazing on your morning eggs, noodles, stir fry’s the possibilities are endless!!
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