Hello, how are you? This week's challenge caught my eye, and I've been thinking if I have any spicy food on my file draft to share, and then I remembered I made chili garlic oil, and I wanted to share how I made it.
We love chili garlic, so buying from the grocery store is not enough, and it is expensive, and that time chilis are hella cheap, so it is our time to stock up on chili garlic oil.
The amount of crying and coughing from the chilis is worth it, I tell you, LOL. Literally worth it because every food we ate should be perfect for chili oil. And if you love siomai like me oh! the unli chili garlic is heaven.
Ingredients I Used:
- 1 kg Chilis (Siling Labuyo)
- 15 bulb Garlic
- 4 Red Onion
- 5 Cups of Cooking Oil
- 1 tsp. Ground Pepper
- 5 tbsp of Oyster Sauce
- 5 tbsp of Soy Sauce
- 2 tbsp of Umami Seasoning
- 3 tbsp White Vinegar
- 2 tbsp of Brown Sugar
- 1 tbsp Salt
Peeling and Removing The Skin of Garlic and Chilis:
I removed the stack of chilis. This takes time to do, so get some help and make sure to wear disposable gloves, we don't want to feel the spiciness of the chilis LOL.
After that, I peel the garlic and onion. It took me a lot of time to peel the garlic, so get some help, please LOL.
Now, they're ready to be processed. Make sure to use a food processor because it makes life easier to chop, and it chops food evenly.
Processing the Chilis and Garlic:
First, I process the red onion to make sure that the texture is mince-like.
After that, I process all the garlic, making sure the texture of it is finer than mince. And then I set them aside.
After that, I am going to process the chilis. I make sure to process it little by little so that chilis will be chopped the way I like. By the way, my eyes sting after this LOL.
Now they're ready to be cooked!
Let's Cook Hot Hot Hot!
In a pan, I added 5 cups of cooking oil.
After that, I added the garlic I processed earlier, and I cooked it for about 10 minutes or until browning started to appear. Make sure to cook it on low to medium heat, to avoid burning the garlic.
Next is I added the chilis.
Make sure to mix them evenly and then cook them for about 5 minutes on medium heat to low if you feel like the heat is too much, just keep adjusting it.
After that, I am going to add 1 teaspoon of ground pepper to spice up the flavor of the chili garlic.
Next is I added two tablespoons of Umami Seasoning. This makes the chili garlic oil delicious. If you skip this step, there is no point in making chili garlic oil.
After that, I added 5 tablespoons of Soy Sauce. Do not skip this part, soy sauce is important.
After that, I added 5 tablespoons of Oyster Sauce. This makes the chili oil thick, creamy texture.
Next is I am going to add 3 tablespoons of white vinegar this balance the taste of the chili oil, and it makes the chili oil shelf life longer.
Next is I am going to add 2 tablespoons of brown sugar.
And then I added a tablespoon of salt.
Let it cook again for about 20 minutes on low heat, and make sure to mix the chili garlic every 5 minutes. Transfer it to a bowl to cool down.
I transfer it to a bottle container and enjoy!
Thank you for visiting, see you on my next blog. :D
Please take care of your mental health as well.
I hope you are okay today :))
Please take care of your mental health as well.
I hope you are okay today :))
