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..
Cooking Time : 5 mins
Resting Time : 30 mins
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.
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| Heat oil in a sauce pan |
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| Add in few dry red chilli |
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| Fry for a min |
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| Add in red chilli flakes |
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| Switch off the flame |
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| Let it cool |
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| Strain it |
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| Let it sit like this for few mins till all oil drips |
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| Spicy Oil |
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| Store it in clean bottle |
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| Use in your dishes |
Do we have to cut the red chillies? If we fry it as whole, don't they explode?
Thanks
Vibha
@Anonymous you can cut it if you want. But it wont explode.
On what other dishes we can use the oil…
@Anonymous you can add it to soups
I was glad to see this recipe – I’ve not seen one for authentic bean stew oil. Thankful for the association for Sichuan pepper drops. It’s helpful for those of us who live in common America and need to go 50 miles to an Asian engraving