This Chilli Crisp Oil is an elixir of quintessential Asian flavors that uplifts any savory dish with a flavor bomb.
If there’s one pantry staple in my home that gets refilled as soon as the previous batch gets over, it’s this delicious Chilli Crisp Oil. Inspired by the flavors of my grandmother’s Burmese Balachaung, it’s a strong infusion of red chillies, onion, garlic, ginger, sesame seeds, bay leaf, cinnamon and cloves.
Every time I make this, it transports me to a memory of coming home from school, smelling the aroma and knowing that something delicious was waiting for me on the other side of that door. My grandmother would bring me a plate of rice and a generous heaping of the Balachaung she had made freshly that afternoon while I was in school with a twinkle in her eye- a vision that remains frozen in my mind and whenever I think of her, that’s how I see her.
It’s been over a decade since I had Balachaung, but I’ve adapted those flavors into this Chilli Crisp oil, which I spoon over a lot of things – from ramen to stir-fry’s, (vegan) eggs, even french fries or popcorn!
HOW TO MAKE THIS CHILLI CRISP OIL
Making this chilli crisp oil is like casting a spell that permeates your very soul. It tastes of a memory filled with warmth and sunlight. The flavors awaken all your senses and makes you feel like you’ve been held by love. And every nook and cranny of your home swirls with an essence that transcends generations and cultures. The art of a slow life well lived, honoring the best parts of our ancestors, is in itself an act of resistance against the corporate and capitalistic systems in place that are fueled by a fast life.
I usually make these on a quiet afternoon, during that post-lunch lull when the world, though wide awake, is quiet. You start with mis en place – all the ingredients sliced, grated, measured and ready to go. Grab a small piece of 100% cotton cloth (~3-4 inch square), add the whole cloves (spice, not garlic) and tie it into a bundle with a string. I speak from experience when I say this – DO NOT put the cloves directly into the oil.
You start by frying onions, garlic, ginger, cinnamon and bay leaf until everything is a nice rich brown color. Do this over low-medium heat, so the oil gets plenty of time for infusion. Remove from heat and then add in the cloth bundle of cloves, chilli flakes and sesame seeds. Stir everything and let cool.
Transfer to a sterile, dry glass jar and store in a cool, dry place, like your pantry. It keeps remarkably well at room temperature. The longest I’ve had a batch is 3 months.
HERE ARE SOME DON’Ts
- DO NOT add the cloves into the oil directly. Bundle in a piece of cloth and then infuse. It blends in with the fried onions and nearly impossible to pick out, you’ll keep biting into it every now and then, you never know when its coming and it is not fun!
- DO NOT transfer the chilli crisp oil into the glass jar when it’s still hot. There is always a small chance that it will shatter if not done properly.
- DO NOT use a dirty spoon or better yet, leave a stainless steel spoon in the jar permanently dedicated for the Chilli crisp.
- DO NOT let the oil level dip below the crunchy bits. Having at least a 1/2″ of oil floating on top will make sure the chilli crisp stays fresh for longer.
If the oil level runs low, you can always top it off with more. Here’s how: Heat up 1/2c oil until it’s shimmery, turn off heat, then add the rest of the chilli crisp from the jar into this hot oil and let cool completely before transferring back to the original jar.
Don’t be like me and pour hot oil into the existing batch, and watch the glass jar crack and your kitchen counter flood with glorious chilli oil. The cleanup, was brutal. So was the heartbreak of having to toss it all in the trash. And my fingers burned from the chilli heat for hours.
HOW TO ENJOY THIS CHILLI CRISP OIL
My favorite way of eating this Chilli crisp is mixed into my instant ramen – really elevates it! I also use it in this Burmese Green Mango Salad in place of the fried chillies, onion and garlic. It is also amazing as a topping on Yakisoba, VEGAN Shan Noodles, VEGAN Ramen, Burmese Potato Salad, Crispy Chilli Garlic Tofu, Scrambled Tofu Curry Noodles, and Mandalay Curry Noodles.
Just one spoonful, and it magically transforms your plate, intensifying the flavors beautifully!
When you make this amazing Chilli Crisp Oil (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook or Instagram. I’d love to see what you cook from here!
Chilli Crisp Oil
Ingredients
Method
- Assemble all the ingredients before starting. The onions and garlic must be sliced finely. I use a mandolin slicer for the garlic in its finest setting. Measurement after slicing- 3/4 cups sliced garlic, 2 cups sliced onions, 1.5tbsp grated ginger.
- Take a small piece of cotton or muslin cloth, add the whole cloves and tie it up with thread. (see recipe video for more details). Set aside.
- Heat oil in a large saucepan over medium heat.
- Once hot, reduce heat to low and add the sliced onions and fry until slightly softened. ~5 minutes.
- Next add the garlic, ginger, bay leaf and cinnamon stick (NOT the cloth bundle).
- Fry on low heat, stirring every couple minutes to prevent burning on the bottom until it turns a light golden brown. It will get a little mushy at first, but trust the process.
- Increase heat to medium, and continue frying until it turns a beautiful, dark golden brown. Remove from heat.
- Add the chilli flakes, sesame seeds and the clove cloth bundle and stir.
- Let cool completely before transferring to a clean, dry, sterile glass jar. Store in a cool, dry place in your pantry.
- Keeps well at room temperature when properly stored and clean dry spoons used for 3-4 months.
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