DELUXE FLAVOR ENHANCER
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We usually try to play down our enthusiasm for our recipes a little, but in this case that is neither possible nor appropriate:
Our homemade chili spice oil is one of our great classics and far more than just a simple “heat-maker”; it is more like a highly concentrated seasoning paste that can (and must) be infused with large quantities of oil.
The ingredient list alone shows that we are dealing with serious firepower here:
The wonderful flavor of roasted garlic, the intensely salty fermented soybeans, and the numbing heat of Sichuan pepper are beautifully balanced by a delicate hint of vanilla, while star anise, fennel seeds, and cinnamon add spicy accents.
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Despite its (initially) unbelievable intensity of flavor, this oil has become a staple of our everyday cooking and is especially well suited to transforming boring Asian takeout into an exotic feast.
But be careful—the chili oil is quite dominant in flavor and has earned the working title “argument killer” in our kitchen: delicate flavor nuances are largely lost, and Johannes occasionally has a fit when he has taken great care while cooking and chili oil ends up on every plate without anyone having tasted the dish first.
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Once a year, we meet OUTSIDE our workshop—the roasting chilis indoors is tantamount to a tear-gas attack and, on our first attempt, resulted in an involuntary day spent outdoors—and produce our annual supply:
Stored in preserving jars, the oil keeps easily for a whole year; the initially numbing heat & intensity diminish somewhat over time, and eventually you can even refill the jar with new chili flakes to raise the heat level again.
We always fill roughly half of the oil into small jars, ensuring that we always have lovely host gifts and gifts to take along on hand.
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THE IDEAL FLAVOR ENHANCER
Ingredients for 8 liters of finished CHILI OIL
500 g small dried red chilis (Asian grocery store)
170 g Sichuan peppercorns (Asian grocery store)
50 g whole star anise
50 g fennel seeds
40 g cinnamon sticks
1 vanilla pod
10 g bay leaves
350 g black salted fermented beans (Asian grocery store)
500 g peanuts (unsalted)
4 large yellow onions
1 bunch scallions
1 large piece of ginger
200 g sesame seeds
1 large bulb of garlic
7 L high-heat cooking oil
STEP BY STEP
MAKE THE SEASONING BASE
1) Roast the chilis in a large, very hot pan until they are slightly blackened in places.
CAUTION! ENSURE ADEQUATE VENTILATION!
The smoke from roasted chilis burns like tear gas and can temporarily make indoor spaces uninhabitable.
2) Do the same with the Sichuan peppercorns, star anise, cinnamon sticks, bay leaves, fennel seeds, sesame seeds, and peanuts.
3) Process the roasted spices (except the sesame seeds and peanuts) into a powder using a high-powered blender and set aside.
4) Process the peanuts and black beans in the blender as well, until smooth.
Only then mix the spice mixture with the nut mixture.
INFUSE THE OIL
5) Meanwhile, heat 1 L of oil in a pot to approximately 80–90°. However, it must not start smoking; if it does, the oil is too hot. (An induction hob with a temperature display or a thermometer is recommended for this.)
6) Peel the onions and garlic and roughly dice them.
7) Cut the ginger into slices approximately 0.5 cm thick and the scallions into pieces approximately 5 cm long.
8) Then let the onions, ginger, and scallions infuse in the hot oil for approximately 20 minutes, allowing them to release their flavor into the oil and lightly brown.
Next, strain the infused oil through a sieve into a second pot and discard the cooked vegetables.
9) Heat the infused oil again and roast the garlic in it until golden brown.
Strain the oil, reserve the garlic and set it aside.
COMBINE
10) Now put the roasted garlic, the spice-and-nut base, and the vanilla pod into the blender and process into an aromatic paste.
11) Transfer the finished paste to a large pot, pour in the still-hot infused oil and the sesame seeds, and fold everything together.
12) You can now fill the jars:
Clean preserving jars that have previously been rinsed with hot water are ideal. Fill them approximately ¼ full with the chili paste, then top up with vegetable oil.
Done!
