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The one condiment I can’t live without, chilli crisp makes everything better! And, thanks to my easy homemade version, you won’t have to either.
WATCH THIS RECIPE
Homemade Chilli Crisp
PREP TIME
10 minutes
COOK TIME
20 minutes
SERVES
Makes about 4 cups
Ingredients
100g (3.5 oz)dried red chillies*
¼cup fried shallots*
3 tbsp fried garlic*
3 whole star anise
4 green cardamom pods, crushed
2 tbsp finely chopped ginger
1 tbsp sugar
2 tbsp sea salt
2 chicken stock cubes, crumbled
8 garlic cloves, finely sliced
3cups vegetable oil
Steps
Place the dried chillies in a food processor and blend until roughly chopped. Pour the chillies out into a sieve with medium-sized holes (large enough for the chilli seeds to fall through). Shake the sieve and allow most of the chilli seeds tofallout onto a tray, leaving the chopped dried chili pieces in the sieve. You may still have some seeds left in the sieve, which is fine. Discard the chilli seeds.
Pour the chopped chillies into a largeheat-proofbowl. Add the fried shallots, fried garlic, star anise, cardamom pods, ginger, sugar,salt and stock cubes. Set aside for later.
In a small saucepan, place the garlic and the oil. Place over a medium heat and allow the oil to heat up and start sizzling. Gently continue cooking the garlic for another 2-3 minutes or until the garlic is just golden. Turn the heat off and allow the oil to cool for 2-3 minutes. Then carefully pour the warm oil over the chilli mixture. Mix until well combined.
Transfer the chilli oil mixture into jars. It’s best served a day after making. The flavour and colour will develop as it sits for longer. Keep in the fridge for up to 2 months.
Notes:
– I used Chinese dried red chillies you can find in any Asian grocery store or try ordering them online. These were labelled as medium in heat. You could use whatever dried chillies you have in your area and choose how hot you’d like them.
– You can find fried shallots and fried garlic from an Asian grocery store or order them online.
30-minute mealsChinese cuisineMeat-free
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- 30-minute meals
- Chinese cuisine
- Meat-free
What our customers say
4.9
Rated 4.9 out of 5
4.9 out of 5 stars (based on 18 reviews)
Excellent94%
Very good6%
Average0%
Poor0%
Terrible0%
RATE AND REVIEW
Abeerah
March 1, 2024
WAY better than Lao Gan Ma
This is way better than the jarred storebought stuff. It’s more savory, garlicky, umami. And you can customize it to your liking.
Bryan
October 23, 2023
Smells great!
Just made this and it seems great, but 3 cups of oil is waaayyy too much. I had to drain off about a full cup to get to a decent consistency.
Myrna
June 1, 2023
Asian cuisine
Learn different asian cuisine
Popular on Marion's Kitchen
Homemade Chilli Crisp
|
Ingredients
100g (3.5 oz)dried red chillies*
¼cup fried shallots*
3 tbsp fried garlic*
3 whole star anise
4 green cardamom pods, crushed
2 tbsp finely chopped ginger
1 tbsp sugar
2 tbsp sea salt
2 chicken stock cubes, crumbled
8 garlic cloves, finely sliced
3cups vegetable oil
Steps
Place the dried chillies in a food processor and blend until roughly chopped. Pour the chillies out into a sieve with medium-sized holes (large enough for the chilli seeds to fall through). Shake the sieve and allow most of the chilli seeds tofallout onto a tray, leaving the chopped dried chili pieces in the sieve. You may still have some seeds left in the sieve, which is fine. Discard the chilli seeds.
Pour the chopped chillies into a largeheat-proofbowl. Add the fried shallots, fried garlic, star anise, cardamom pods, ginger, sugar,salt and stock cubes. Set aside for later.
In a small saucepan, place the garlic and the oil. Place over a medium heat and allow the oil to heat up and start sizzling. Gently continue cooking the garlic for another 2-3 minutes or until the garlic is just golden. Turn the heat off and allow the oil to cool for 2-3 minutes. Then carefully pour the warm oil over the chilli mixture. Mix until well combined.
Transfer the chilli oil mixture into jars. It’s best served a day after making. The flavour and colour will develop as it sits for longer. Keep in the fridge for up to 2 months.
Notes:
– I used Chinese dried red chillies you can find in any Asian grocery store or try ordering them online. These were labelled as medium in heat. You could use whatever dried chillies you have in your area and choose how hot you’d like them.
– You can find fried shallots and fried garlic from an Asian grocery store or order them online.
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Curry Paste
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Chilli Sauces
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Stay in touch with my latest recipes and updates!
Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
EXPLORE
WORK WITH US
GET HELP
Curry Paste
Recipes
Media Partnerships
Contact Us
Meal Kits
MK Daily
Content Production
Shipping and Delivery
Marion's Original Marinades
Shop
Marion's Original Salad Dressings
Where to Buy
@2021 Marion's Kitchen
Terms
Privacy Policy Terms of Service
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Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
MK Daily
About Us
Shop
WORK WITH US
Media Partnerships
Content Production
GET HELP
Contact Us
Shipping and Delivery
Returns and Exchanges
@2021 Marion's Kitchen
Privacy Policy Terms of Service
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