Cooking with Chef Hermann: Chili Crunch Oil

Chili Crunch Oil

4 shallots thinly sliced

1 head garlic peeled and thinly sliced

2- inch piece ginger root peeled and thinly sliced

3 cinnamon sticks

4 Anise pods

1/4C peppers, mixed sliced or dried red flake

3-4 Thai chili peppers whole

1 TB Soy Sauce

1 TB Fish Sauce or chopped anchovy

2 tsp sugar

1 ½ C Vegetable Oil

Heat oil, slowly cook the shallots, garlic, ginger root and any fresh peppers until caramelized. When crispy add the cinnamon, anise pods, dried peppers and sugar. Remove from heat and allow to cool slightly before adding the soy sauce and fish sauce.  Keep in jar in fridge, keeps for a month.

Chili Crunch Oil

Categories: Cooking with Chef Hermann