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Easy
By Ken Hom
Published 1996
Chilli oil is sometimes used as a dipping condiment as well as a seasoning and varies in strength and flavour. The Thai and Malaysian versions are especially hot; the Taiwanese and Chinese versions are more subtle. Chilli oil is too dramatic to be used as the sole cooking oil, so combine it with other milder oils. I include pepper and black beans in this recipe for additional flavours so that I can also use it as a dipping sauce. Once made, put the chilli oil in a tightly sealed glass jar a