The combination of chillies and sichuan peppercorns is just divine. And so typical of sichuan cuisine. I used to live in Beijing for 2.5 years. In this time I absolutely fell in love with Chinese cuisine, but sichuan cuisine in particular. And the sichuan peppercorn is largely responsible for that. I just love the tingly, numbing, citrusy, sharp taste.
So I was delighted to discover this home-made chili oil.
To me, it’s simply Sichuan in a Bottle.
6 T sichuan peppercorns (see picture above)
8 T chili flakes (ready bought or chop some dried chilies yourself)
1 t salt
1 T sesame oil
360 ml peanut oil
Put everything except the oil in a heat proof container.
Heat oil between 107 to 122.5 degrees Celsius and pour over the other ingredients. Be carefull because it will sizzle. (Or actually, when you have a thermometer, like I do, you will notice it won’t sizzle at all. If you don’t, then yes, be careful)
Leave to cool down. After the flavors have blended for a day you can sieve the oil, if you wish. Store in your refrigerator for a couple of weeks.
When I take it out of the fridge it will become nice
and translucent again, but cold it looks like this.
I’m quite sure it doesn’t make any difference to the taste, but if anybody knows why this happens, please tell me! (*edit* See the comments: it’s the type of oil)
* stir-fried with white cabbage (spitskool)
* in the hot and garlicky sauce served with cold pork
* in my quick version of waterboiled beef
* in the sauce for Man & Wife Slices
* to spice up some ready-made wakame salad
NB Dit recept kun je ook in het Nederlands lezen op: Aziatische-ingrediënten.nl