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)
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