A Flavorful, Spicy Condiment
Introduction
Garlic chili oil is a kitchen essential that adds a punch of flavor to any dish. This version of garlic chili oil has a mild spiciness, a rich garlic aroma, a hint of sweetness, and a savory umami taste. Whether drizzled over noodles, mixed into stir-fries, or used as a dipping sauce, this versatile condiment enhances every bite with its irresistible taste.
Ingredients
- 1 1/2 cups canola oil
- 250g garlic, finely minced
- 100g red Thai chilies, chopped
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce
Instructions
- Prepare the Garlic and Chilies:
- Peel and finely mince the garlic.
- Chop the red Thai chilies into small pieces, removing seeds if you prefer a milder heat.
- Heat the Oil:
- In a medium saucepan, heat the canola oil over low heat.
- Add the minced garlic and let it cook gently, stirring often to prevent burning.
- Add the Chilies:
- Once the garlic becomes golden and fragrant, add the chopped chilies.
- Continue cooking on low heat for about 5-7 minutes, allowing the flavors to meld.
- Incorporate the Sauces:
- Stir in the hoisin sauce and oyster sauce, mixing well.
- Cook for another 2-3 minutes, then remove from heat.
- Cool and Store:
- Let the mixture cool to room temperature.
- Transfer to a clean, airtight jar.
Tips for Success
- Use Fresh Ingredients: Fresh garlic and chilies give the oil its vibrant flavor.
- Monitor the Heat: Keep the heat low to avoid burning the garlic, which can cause bitterness.
- Storage: Store in a cool, dark place. It lasts for up to a month when refrigerated.
Why This Recipe Works
This garlic chili oil strikes a perfect balance between heat, sweetness, and savory notes. The slow infusion of garlic and chilies in the oil allows the flavors to deepen, while the hoisin and oyster sauces add complexity. It’s a simple, customizable condiment that takes any dish from ordinary to extraordinary.
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