Last Updated on May 19, 2017
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
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.
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.
|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|
|Let it sit like this for few mins till all oil drips|
|Store it in clean bottle|
|Use in your dishes|