Chili Oil น้ำพริกเผา(แบบจีน) - Episode 47


I would have a hard time getting by without chili oil, as I put it in almost everything I make, from stir fry to noodle dishes. I normally buy chili oil from the store, but every now and then I like to make my own. Making your own allows you to change the flavor profile just enough to compliment the specific type of cuisine that you are cooking. Chili oil is one of those things that gets better with time, so after you make it, allow it to sit for a few days in the refrigerator. 

This version of chili oil uses Asian herbs and spices to infuse the chili oil for Asian cuisine. However, there are many ways to make chili oil and you should make your chili oil based on the type of cuisine or theme that you are going for. To do this, simply adjust the herbs and spices. according to the flavor profile that you are going for.

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Serving Info

Prep. time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Serving size: 16 ounces

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1 and ½  cup vegetable oil
¾ cup red pepper flakes
1 teaspoon salt
3 clove garlic
2 tablespoon Szechuan peppercorn
2 cinnamon stick
5 star anise
3 bay leaves