Definitely heavy on the crisp… If you don’t already know about crispy chilli oil, I definitely recommend seeking out one of the authentic / original Chinese versions which are quite readily available (Laoganma) - a definitely more oil involved, but I am a huge fan of the bits. This is not authentic, but Momofoku and Laoganma inspired for sure! Would also recommend putting some Szechuan pepper in too for a numbing element.
Makes about 3 small jars or 320g total.
All of these weights are raw / unprepared:
5g dried Guajillo chillis
3g dried Pasilla chillis
6g dried Arbol (or Puya) chillis
6g dried Thai chillis
30g toasted sesame seeds
35g desiccated coconut
20g coconut sugar
4g porcini powder
2g ground ginger
2g ground cumin
6g fine salt
20g minced garlic (4-5 cloves)
80g finely chopped shallot (3-4 shallots)
200g Grapeseed oil
Prep everything - chop garlic and shallots and keep separate. Weigh all dry ingredients except chillis into a bowl. Prepare the chillis by removing 1/2 the seeds and then blitzing the rest until the texture of chilli flakes.
Fry the garlic in the oil first, for about 5 minutes on a low-med heat, stirring constantly. Removed when a little lighter than you want the end product (light golden, it’ll keep darkening), strain, keeping the oil. Clean out the pan and now do the same with the onions, using the same oil again, this will take about 10 minutes total, then strain them with the garlic and put the oil into a clean pan.
Use your garlic/onion oil again - heat it alone in a pan to 190C. Pour the oil over the chilli/spice/flavouring mix (keeping the onions and garlic separate still). It should bubble and sizzle. Stir well and leave to cool - at least until the bowl is no longer hot to touch - before adding the onions and garlic, and mixing well again.
Pot into sterilised jars and refirgerate. Will last 3-4 months but honestly, I eat about a jar a fortnight.
