Fried Red Chilli flakes are a special and essential condiment in Burmese cuisine. I find that a pinch of these in a savory dish elevates the dish to a whole new level!
If you’ve been a regular reader here, you’ll know the zillion references I’ve made to Fried Red Chilli Flakes – because I LOVE it! I have a rather spicy palette and when asked at restaurants how hot I want my order to be, I always say ‘as hot as it can go’! I blame my grandmother (who was raised in Burma) for that, because she’s the one that introduced me to this lovely condiment that’s an essential in Burmese cuisine.
Let’s Spice things up!
Heat 1/2 cup of vegetable oil and deep fry 1 cup of dry long red chillies on medium heat. Once it starts to change color (deeper red not turn brown/black), drain and let cool. If there’s any oil left, bottle it up and use whenever Chilli Oil is called for, particularly in stir-fries. The heat and flavour of the oil permeates to the bone of whatever you cook in it and it’s a culinary thrill I cannot explain.
Pulse the fried red chillies in the blender until it’s pulverized. Store in a clean dry jar (glass or steel, because it will stain plastic) and add a pinch to whatever you make! And don’t forget to send me pictures – I’d love me some more ideas of how to use these babies!
For now, start by making one of these: