Chilli Oil (Chinese)
by Tarla Dalal
Added to 121 cookbooks
This recipe has been viewed 38617 times
A simple way of flavouring oil to add more flavours to our cooking. Chillies add a warm, pungent aroma to the oil.
- Break the red chillies into big pieces.
- Heat the oil to smoking point, add the chillies and switch off the gas.
- Cover and keep aside for 2 hours. Strain and store the oil in a bottle, discarding the chillies. Use as required.
Nutrient values (Abbrv) per tbsp
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.