Since I discovered that chili garlic oil makes food taste better, I have never stopped cooking it, but chili was super expensive a few years ago. It went trending, and people were making memes about it, and that's when my brother decided to buy one. He told us that chilis are super cheap, and then that time I was craving chili garlic oil and of course my family too so my mom ask me to make on, because buying the ready made is much more expensive and little. My spicy tolerance got better after this, which is good news LOL.
Ingredients and Materials I Used:
- 1 kg Chilis (Siling Labuyo)
- 15 bulb Garlic
- 4 Red Onion
- 5 Cups of Coconut Oil
- half tbsp Ground Pepper
- 5 tbsp of Oyster Sauce
- 5 tbsp of Soy Sauce
- 2 tbsp of Umami Seasoning/ Magic Sarap
- 3 tbsp White Vinegar
- 2 tbsp of Brown Sugar
- 1 tbsp Salt
- Plastic Gloves
- Food Processor
Prepping the Ingredients:
I remove all the stacks from all the chili and make sure to wear plastic gloves, we don't want a spicy finger after LOL.
After that, I start peeling off garlic and onion. This part made me die after, but it is worth it.
Now, I am ready to process them.
I first processed the red onion. After that, I set them aside.
Next, I am going to process the garlic. This is what consistency looks like. I like it like a paste texture.
After that, I process chilies. Make sure not to inhale the fumes of the chili. LOL, tried and tested, haha.
Prepping done!!!
Let's Cook!
In a pan, I added 5 cups of Coconut cooking oil.
Then I added in the garlic and cooked it at medium heat for 10 minutes or until browning start apppearing. I don't like crispy garlic, so I wanted it to have a pasty texture. Make sure to not leave it mix it every minute to stop garlic from burning.
After that, I started cooking the chilis for 5 minutes.
Next, I added half a tablespoon of ground pepper
Then I added 2 tbsp of Umami Seasoning. It was supposed to use magic sarap but we ran out of it LOL it is taste more delicious.
Then I added 5 tablespoons of soy sauce.
Then, add 5 tablespoons of oyster sauce.
After that, I added 3 tablespoons of white vinegar this made the chili garlic oil tastier and made its shelf life longer.
To balance the saltiness, I added 2 tablespoon of brown sugar and salt.
Let it cook on low heat for 20 minutes. Then, I transfer it to a bowl to cool down.
After that, I transfer it to glass bottle containers. Chili garlic oil is ready to eat! Perfect for siomai, fried egg, and everything, LOL.
Thank you for visiting, see you on my next blog. :D
Please take care of your mental health as well.
I hope you are okay today :))
