Crispy chilli garlic oil

I've been missing the infamous Lao Gan Ma chilli oil to top my noodles but this homemade version (inspired by all those viral IG reels) turned out much better. 

• 3 heaped tablespoons minced garlic
• 2-3 tablespoons gochugaru chilli flakes (if you prefer it more spicy, add in  tablespoon normal thai chilli flakes)
• 2/3 tablespoon chinese five spice powder
• 3 tablespoons soy sauce
• 2 tablespoons sesame seeds
• 1 cup of rice bran oil (or any non-fragrant oils will do)

Method:

1. In a bowl whisk the garlic, chilli flakes, spice powder, soy sauce and sesames together till blended well. 

2. Heat the oil in a pot till sizzling (test by dipping in a wooden chopstick - it should start bubbling)

3. Slowly pour hot oil into the spice bowl and whisk till mixed well. 

4. Leave to cool and transfer to an airtight jar. 

** due to the "raw" garlic content; to store keep in the fridge for up to a month (ensure the oil covers the top of mixture)