Chili-Garlic Oil
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recipe by Kristina Hermann
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- Total Time
- 45mins
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- Serves
- 12
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- Calories
- 256
A delicious oil infused with chili and garlic which works very well in Asian dishes. For more heat adjust the amount or type of chili to your liking. The finished oil can be kept in the fridge for 2 months. User generated recipes have not been retested by Kenwood.
recipe updated Dec 1, 2023
Ingredients
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- Garlic heads
- 3
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- Red chili
- 125 g
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- Vegetable oil
- 350 ml
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- Dried chinese red chili
- 15 g
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- Chipotle chili
- 1 tablespoon
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- Sugar
- 1 teaspoon
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- Salt
- 1 teaspoon
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- Soy sauce
- 2 teaspoons
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- Sesame oil
- 1 teaspoon
Tools
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Cooking Chef XL
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Food processor attachment
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Cooking chef xl bowl
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Jar
Step preview
- Assemble food processor attachment to the machine
- Fit the knife blade to the food processor bowl
- Add garlic heads and vegetable oil to the Food processor attachment
- Attach the lid and ensure it is securely locked into place
- Chop until fine
- Transfer content of Food processor attachment to Cooking Chef XL Bowl
- Attach the Creaming Beater
- Add vegetable oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Mix with splashguard fitted - 15 min, 95°C, Stir 2
- Mix with splashguard fitted - 5 min, 105°C, Stir 2
- Reassemble the Food Processor attachment to the machine
- Add red chili, dried Chinese red chili and chipotle chili to the Food processor attachment
- Attach the lid and ensure it is securely locked into place
- Chop until fine
- Transfer content of Food processor attachment to Cooking Chef XL Bowl
- Mix with splashguard fitted - 2 min, 100°C, Stir 1
- Then add sugar, salt, soy sauce, sesame oil and vegetable oil to the Cooking Chef XL Bowl
- Mix with splashguard fitted - 2 min, 100°C, Stir 1
- Let cool - 5 min
- Divide oil mixture between 3 jars
- Use