I have been planning to make singapore fried rice for a while. Then i found that it need chilli oil in it. So kind of stayed away from it because of lazyness. But i started receiving mails from lots of viewers asking for this recipe. So decided to try it out..
As a first step i made the oil, then i used that in the rice and it was really good. I started using that oil in my other curries and finished it. You can drizzle a little bit of this oil in the soups too to give it a little kick. So try this out and let me know how it turned out..
Be sure you checked my singapore fried recipe too..
Preparation Time : 5 mins
Cooking Time : 5 mins
Resting Time : 30 mins
Cooking Time : 5 mins
Resting Time : 30 mins
Ingredients:
Oil - 1 cup ( I used Sunflower Oil)
Dry Red Chilli - 7 to 8
Red Chilli Flakes - 3 tblspn
Method:
Take oil in a sauce pan and heat it up.
Add in dry red chilli and let it simmer for a min. Now add in chilli flakes and switch off the flame.
Let it sit on couter top till it is cold.
Now pour this oil over a strainer and let it drip.
Store this oil in a clean bottle and use in your cooking.
Notes:
1)You can store this oil on counter top, it will stay good for 2 to 3 months.
2)Store this oil in a clean dry bottle.
Oil - 1 cup ( I used Sunflower Oil)
Dry Red Chilli - 7 to 8
Red Chilli Flakes - 3 tblspn
Method:
Take oil in a sauce pan and heat it up.
Add in dry red chilli and let it simmer for a min. Now add in chilli flakes and switch off the flame.
Let it sit on couter top till it is cold.
Now pour this oil over a strainer and let it drip.
Store this oil in a clean bottle and use in your cooking.
Notes:
1)You can store this oil on counter top, it will stay good for 2 to 3 months.
2)Store this oil in a clean dry bottle.
Pictorial:
Heat oil in a sauce pan |
Add in few dry red chilli |
Fry for a min |
Add in red chilli flakes |
Switch off the flame |
Let it cool |
Strain it |
Let it sit like this for few mins till all oil drips |
Spicy Oil |
Store it in clean bottle |
Use in your dishes |
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