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Chili Oil

Chili Oil

Oil based minced chili pepper condiment

⏱ Prep: 5 min ⏱ Cook: 60 min

Ingredients

  • 2 large bs. Thai chili pepper (see notes below)
  • 1 head garlic (peeled)
  • 8 g rams Maggi Magic Sarap
  • 2 dried bay leaves
  • 2 tbsp rice vinegar
  • 1 star anise
  • 2 tbsp brown sugar
  • 2.5 tbsp oyster sauce
  • 2 cup canola oil (see notes below)

Instructions

  1. Combine Thai chili pepper and garlic in a food processor. Blitz for 1 minute or until the ingredients are finely chopped.

  2. Pour the canola oil in a wok and then add the chili and garlic mixture. Turn on the stove. Adjust the heat to a simmer. Continue cooking the mixture for 10 minutes while occasionally stirring.

  3. Add star anise and dried bay leaves. Continue cooking the mixture for 30 minutes. Note: Stir the mixture every 2 minutes.

  4. Remove the bay leaves and star anise.

  5. Pour the rice vinegar. Stir and continue simmering for 10 minutes.

  6. Turn off the stove. Add brown sugar, oyster sauce, and Maggi Magic Sarap. Stir and let the chili oil cool down.

  7. Transfer it to individual mason jars. You can let keep it in room temperature for a few weeks or refrigerate to extend the shelf life.

  8. Serve as a condiment or use as an ingredient to spice-up your dish. Enjoy!