Chili Oil

By Panlasang Pinoy

Ingredients

2 lbs. Thai chili pepper (see notes below)
1 head garlic (peeled)
8 grams Maggi Magic Sarap
2 dried bay leaves
2 tablespoons rice vinegar
1 star anise
2 tablespoons brown sugar
2 ½ tablespoons oyster sauce
2 cups canola oil (see notes below)

Prep Time5mins
Cook Time60mins
Servings10

Instructions

Combine Thai chili pepper and garlic in a food processor. Blitz for 1 minute or until the ingredients are finely chopped.

Pour the canola oil in a wok and then add the chili and garlic mixture. Turn on the stove. Adjust the heat to a simmer. Continue cooking the mixture for 10 minutes while occasionally stirring.

Add star anise and dried bay leaves. Continue cooking the mixture for 30 minutes. Note: Stir the mixture every 2 minutes.

Remove the bay leaves and star anise.

Pour the rice vinegar. Stir and continue simmering for 10 minutes.

Turn off the stove. Add brown sugar, oyster sauce, and Maggi Magic Sarap. Stir and let the chili oil cool down.

Transfer it to individual mason jars. You can let keep it in room temperature for a few weeks or refrigerate to extend the shelf life.

Serve as a condiment or use as an ingredient to spice-up your dish. Enjoy!