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Spicy! Yea, it’s without any doubt that I enjoy spicy condiments. Back in 2020 I shared Granny’s Insane Pepper Oil and not to be outdone, I followed up with my take on The Ultimate Caribbean Pepper Oil. Today’s version is a bit more tame, with a wonderful balance of flavors for your Dim Sum, steamed Dumplings, drizzled on BBQ meats and vegetables and why not excite your breakfast eggs with a drop or TEN.
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You’ll Need…
2 tablespoon minced garlic
2 tablespoon chopped scallions (spring onion/ green onion)
2 tablespoon chopped pepper (I used bird’s eye)
2 tablespoon white sesame seeds
2 tablespoon chili flakes
1 cup veg oil
2 tablespoon light soy sauce
2 tablespoon black (Chinese) vinegar
2 tablespoon Oyster sauce
3/4 teaspoon salt
1 teaspoon Chicken Powder (stock/bouillon)
1 teaspoon white sugar
2 tablespoon chopped cilantro
3/4 teaspoon grated ginger
Notes! May I recommend you watch the video below as much more about the recipe is discussed there. You’re working with very hot oil, so precaution is necessary.
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Prep everything in advance as it’s just a matter of assembling after.
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In a THICK (deep) bowl add the garlic, scallion, chopped pepper, sesame seeds and chili flakes. Then heat the oil until it starts smoking.
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Being very careful, pour the hot oil onto everything and when it’s safe, stir to combine.
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Once stirred completely, it’s time to add all of the other ingredients.
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Give it a final stir and your Chili oil is ready.
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Store in a clean container (I used a glass container as it will stain plastic). It will last a couple days on the kitchen counter and a few weeks in the fridge. You will need to shake/stir well before using as it will settle.
Steam some dumplings and enjoy!