The Chilli Oil in SkinnyAsia is so incredibly easy to make in the Thermomix and is sure to add a flavourful, spicy zing to any dish!
This recipe is exclusive to the cookbook SkinnyAsia – available as an eBook or Cookbook
Now this Chilli Oil isn’t just any quick fix condiment, although there is very little active time.
We infuse the aromatics in the chilli oil for a an hour in the Thermomix or the stovetop.
This adds an incredible level of depth and complexity to the flavour of the Chilli Oil.
In the SkinnyAsia Cookbook we use it in the Dumpling Dipping Sauce, Rainbow Soba Salad, Char Kway Teow, Betty’s Yum Cha Black Bean Pork and serve it with Mi Goreng or Spring Onion Pancakes.
Tip: It is best to get your chilli flakes from an Asian grocer – as they have less seeds and are not as hot!
You can deseed whole dried chillies to have full control over the heat of the Chilli Oil. Remove stems and seeds. Then add chillies to the thermo cooker or food processor and blend briefly (2 sec/speed 7/MC on) and repeat until desired consistency.
This Chilli Oil is a cookbook exclusive recipe
We’ve included the basic shopping list below to help you know when out and about a general shopping list of what you might need to cook dinner. The recipe can be found in the cookbook SkinnyAsia – which has both Thermomix & Conventional cooking method instructions.
Ingredients
- neutral or light tasting oil - refined avocado oil, grape seed, peanut oil, light tasting olive oil
- ginger
- whole cloves
- Szechuan peppercorns
- coriander seeds
- star anise
- stick cinnamon
- Thai chilli flakes
- soy sauce - tamari or coconut aminos
- sesame oil
- salt
Instructions
- This recipe is exclusive to the cookbook SkinnyAsia - shop.skinnymixers.com
Nutrition
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