Tuesday, 25 August 2015

Chili Garlic Oil


(use of photo with permission from Sharon Rimando)
Hi there again Friends.  Thank you for reading our blog.  This week, we are featuring some Filipino preserved foods.  And we are starting with this delicious Chili Garlic Oil of our dear friend Sharon Rimando.

Like our Asian brothers and sisters, Filipinos just love chili oil as a condiment.  Chili oil has already been part of the Filipino food tradition, we add it in any dish we eat any meal of the day.  I love chili oil on my dim sum, sometimes on my pizza (remember yellow cab? they offer hot chili oil as condiment), and on my pasta.

So what is Chili Garlic oil? It refers to a hot and spicy oil that is made of vegetable oil infused with hot chilies. There are many ways of making chili oil, the Thais, Japanese, Chinese, Koreans, and other Asians have their own versions.  Different spices are usually added to achieve certain flavor for the chili oil.  In this case, garlic is added for a garlicky and fiery hot chili oil.

I have not tried making these magnificent fiery blends but my good friend, Sharon Rimando, was generous enough to share with me her recipe of Chili Garlic oil.  With her permission,  I am publishing her recipe and pictures on our blog for everybody to try :-)

Try this people and do send us a message if you've tried it ok?  Let us know what you think. 

By the way, Sharon has always been one of my closest friends way back our high school years. Do check out her FB page - Milk and Butter Concoction.  She's selling customized cakes and is currently based in Bulacan. Just in case you cannot cook this chili garlic oil, just buy it from her :-) quality guaranteed 

(use of photo with permission from Sharon Rimando)
CHILI GARLIC OIL
(http://www.myfresha-licious.com/)

Ingredients :

Siling Labuyo - 4 cup
Corn Oil - 4 cup
Garlic - 4 cup
Salt - 2 tsp
Sugar - 4 tsp
Oyster Sauce - 8 tsp
Knorr Liquid Seasoning - 8 tsp
Aji ginisa seasoning mix- 2 tsp
Sesame oil - 2tbsp

Toasted Garlic:
Garlic 2 heads, minced
Vegetable Oil 

Cooking Procedure :

Toasted garlic:

1. Make the toasted garlic by heating oil then throw in the garlic. Stir until all of the minced garlic turn brown.  You can make this ahead of time

Chili Garlic Oil:

1. Place all the ingredients in a blender and blend until smooth.
2. Pour in a pot or wok then cook under low fire for 45 minutes, stirring continuously.

While cooking the chili garlic oil or before cooking them, sterilized the bottles (including the covers) you are going to use to store these chili garlic oil.

3.  Pour water in a pot, enough to submerge the bottles or jars and their covers. Bring to a boil.  Sterilized the bottles/jars for 30 minutes. Remove the bottles/jars and drain to dry.
4. After 45 minutes of cooking the chili garlic oil, throw in the toasted garlic.  Continue cooking under low fire for another 45 minutes. Stir continuously.  Remove from fire after.
4.  Transfer and pour the chili garlic oil immediately on the sterilized bottles/jars.
5.  In a pot, place the bottles/jars containing the chili garlic oil (they should be covered) and pour water enough to submerge half of the height of the bottle.  Bring to a boil.  Sterilize for about 10 minutes.   Remove from fire and drain.

© myFresha-licious (25August2015)





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1 comment:

  1. I just want to ask if it's really another 45 mins after putting the toasted garlic with the chili oil mix before it's cooked? I tried making it earlier and the whole thing turned black just 15 mins after putting the toasted garlic. The heat is really low as well so is it possible that it's just 45 seconds or something?

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