It's Friday again, so we are back with another recipe from our series We Cook Books. Today we decided to share with you a fantastic Chile Oil Recipe from The Art of Escapism Cooking cookbook.
If you are a fan of Asian flavors, and you have always a jar of chile oil in your fridge, you need to try this recipe. More versatile and tastier than any chile oil you can find in the supermarket, this will become your go-to chile oil.
30 g (2 tablespoons) soy sauce
4 garlic cloves, grated
50 g (1/2 cup) Sichuan or Korean chile flakes
1 star anise pod
6 g (2 teaspoons) ground coriander
0.5 g (1/4 teaspoon) curry powder
480 g (2 cups) canola oil
30 g (3 tablespoons) white sesame seeds
2 dried bay leaves
20 g (2 tablespoons) finely ground Sichuan peppercorns
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