In this week s we ve tested Chilli Oil 3 ways one of the best condiments for all the spice lovers out there It s no surprise that chilli oil consists of only two ingredients you guessed it and Check out these 3 ways to add some hot flavours to your 1 Cold oil method It s a cold and slow infusion method using 2 cups olive oil and 1 2 cup Italian style red chilli flakes they are usually already roasted for longer than the Asian counterparts Place 1 4 cup of the chilli flakes in a glass jar Slowly pour the oil over it Add the remaining chilli flakes and close it tight and shake well Store this for a week in a cool dark place before consumption 2 Numbing oil Also known as Sichuan peppercorn oil or Prickly oil It s a versatile way to add authentic tongue tingling buzz to your dishes Instead of the chilli heat the Sichuan pepper has more of a cold numbing effect with a tingling sensation You need 1 2 cup peanut oil 3 tbsp gochugaru Korean chilli flakes 1 tsp Sichuan peppercorns 1 tsp sesame oil optional Heat oil until smoke starts to appear about 180 degrees C Take it off the heat and allow it to cool down until 135 degrees C Pour a little over the chilli mixture if you get a burning smell let it cool a bit more Otherwise pour all of the oil over the chilli store in an air tight jar 3 Classic Chilli Oil with Add ins This simple two ingredient chilli oil base just requires quick heating of oil that is then poured over the chilli flakes for the ultimate ASMR sizzle experience 1 cup chilli flakes and 1 1 2 cup neutral oil vegetable canola peanut oils 1 2 tsp salt optional Pour the oil in a saucepan over medium heat for 2 3 minutes Do not over heat Carefully pour the hot oil over the chilli flakes They will sizzle and release an amazing aroma Add salt and any add ins of your choice we used star anise You can use ginger garlic scallions cloves cinnamon etc finally leave the oil to cool down and then transfer to a glass jar This spicy oil can be drizzled over noodles rice dumplings pizza or even used to with the options are endless

FoodhallTestKitchen,, chilli, oil., weekend:, pasta,, cook

Foodhall,  FoodhallTestKitchen,, chilli, oil., weekend:, pasta,, cook

In this week’s #FoodhallTestKitchen, we’ve tested Chilli Oil 3 ways - one of the best condiments for all the spice-lovers out there!

It’s no surprise that chilli oil consists of only two ingredients, you guessed it - #chilli and #oil.

Check out these 3 ways to add some (hot!) flavours to your #weekend:

1. Cold-oil method: It’s a cold and slow infusion method using 2 cups olive oil and 1/2 cup Italian-style red chilli flakes - they are usually already roasted for longer than the Asian counterparts. Place 1/4 cup of the chilli flakes in a glass jar. Slowly pour the oil over it. Add the remaining chilli flakes and close it tight, and shake well. Store this for a week in a cool-dark place before consumption

2. Numbing oil: Also known as Sichuan peppercorn oil or Prickly oil. It’s a versatile way to add authentic & tongue tingling ‘buzz’ to your dishes. Instead of the chilli heat, the Sichuan pepper has more of a cold, numbing effect with a tingling sensation. You need 1/2 cup peanut oil, 3 tbsp gochugaru (Korean chilli flakes), 1 tsp Sichuan peppercorns, 1 tsp sesame oil, optional. Heat oil until smoke starts to appear, about 180 degrees C. Take it off the heat and allow it to cool down, until 135 degrees C. Pour a little over the chilli mixture, if you get a burning smell, let it cool a bit more. Otherwise, pour all of the oil over the chilli & store in an air-tight jar

3. Classic Chilli Oil with Add-ins: This simple two-ingredient chilli oil base just requires quick heating of oil that is then poured over the chilli flakes for the ultimate ‘ASMR’ sizzle experience. 1 cup chilli flakes and 1 1/2 cup neutral oil (vegetable, canola, peanut oils), 1/2 tsp salt, optional. Pour the oil in a saucepan over medium heat for 2-3 minutes. Do not over heat. Carefully, pour the hot oil over the chilli flakes. They will sizzle and release an amazing aroma. Add salt, and any add-ins of your choice, we used star anise. You can use ginger, garlic, scallions, cloves, cinnamon, etc. finally, leave the oil to cool down and then transfer to a glass jar

This spicy oil can be drizzled over noodles & rice,dumplings, #pasta, pizza or even used to #cook with - the options are endless!

In this week’s #FoodhallTestKitchen, we’ve tested Chilli Oil 3 ways - one of the best condiments for all the spice-lovers out there! It’s no surprise that chilli oil consists of only two ingredients, you guessed it - #chilli and #oil. Check out these 3 ways to add some (hot!) flavours to your #weekend: 1. Cold-oil method: It’s a cold and slow infusion method using 2 cups olive oil and 1/2 cup Italian-style red chilli flakes - they are usually already roasted for longer than the Asian counterparts. Place 1/4 cup of the chilli flakes in a glass jar. Slowly pour the oil over it. Add the remaining chilli flakes and close it tight, and shake well. Store this for a week in a cool-dark place before consumption 2. Numbing oil: Also known as Sichuan peppercorn oil or Prickly oil. It’s a versatile way to add authentic & tongue tingling ‘buzz’ to your dishes. Instead of the chilli heat, the Sichuan pepper has more of a cold, numbing effect with a tingling sensation. You need 1/2 cup peanut oil, 3 tbsp gochugaru (Korean chilli flakes), 1 tsp Sichuan peppercorns, 1 tsp sesame oil, optional. Heat oil until smoke starts to appear, about 180 degrees C. Take it off the heat and allow it to cool down, until 135 degrees C. Pour a little over the chilli mixture, if you get a burning smell, let it cool a bit more. Otherwise, pour all of the oil over the chilli & store in an air-tight jar 3. Classic Chilli Oil with Add-ins: This simple two-ingredient chilli oil base just requires quick heating of oil that is then poured over the chilli flakes for the ultimate ‘ASMR’ sizzle experience. 1 cup chilli flakes and 1 1/2 cup neutral oil (vegetable, canola, peanut oils), 1/2 tsp salt, optional. Pour the oil in a saucepan over medium heat for 2-3 minutes. Do not over heat. Carefully, pour the hot oil over the chilli flakes. They will sizzle and release an amazing aroma. Add salt, and any add-ins of your choice, we used star anise. You can use ginger, garlic, scallions, cloves, cinnamon, etc. finally, leave the oil to cool down and then transfer to a glass jar This spicy oil can be drizzled over noodles & rice,dumplings, #pasta, pizza or even used to #cook with - the options are endless!

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