Den godaste chilioljan!
Kopiera – klistra in från Yeung Man Cooking
Ingredients:
2 star anise (stjärnanis)
1/4 tsp cloves (kryddnejlika)
1 tsp sichuan peppercorns
1 stick cinnamon
4 cardamon pods
2 bay leaves
1 tsp black peppercorns
1/2 cup Korean pepper powder (gochugaru) (113 ml)
1 tbsp white sesame seeds
2 tsp Himalayan pink salt
4 pieces garlic
small piece ginger
3 sticks green onion
2 cups avocado oil (475 ml)*
splash of black rice vinegar (or regular rice vinegar)
Directions:
1. Toast the star anise, cloves, peppercorns, cinnamon stick, cardamon, and bay leaves in a frying pan on medium heat for 2-3min. Then, set aside.
2. Add the pepper powder to a heat proof jar followed by the sesame seeds, salt, and the toasted spices.
3. Roughly chop the garlic, ginger, and green onions.
4. Pour the avocado oil into a small saucepan and add in the garlic, ginger,
and green onions.
5. Heat the oil on medium. When it starts to bubble, turn the heat down to
medium low and simmer for 15 min.
6. Carefully strain out the oil with a sieve.
7. Add a splash of the vinegar into the jar followed by the hot oil.
8. Give it a stir and let it infuse for half a day. Keep in the fridge for a
few months or in the pantry if you use it often.
* Vid annat tillfälle hade jag mer olja + 250 ml rapsolja. Det var fortfarande aromatiskt och starkt.
Ett bra recept för chiliolja har Jennie Wallden: Jennie Walldén - Chiliolja
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