Homemade Rose & Chili Oil 秘製玫瑰辣椒油
This recipe is based on the authentic Hong Kong "Dai Pai Dong 大排檔" street food style and adding in my favourite rose petal to make it taste a bit like my another favourite chili paste "Harrisa" which I love to drop a dollop in my hot noodles in cold winter time. 揉合了外國一般超市買到的材料，仿效Harrisa 加入玫瑰花瓣的零感，再以傳統港式大排檔的製作方法，調配出屬於自家的辣椒油新口味。
Equipment
- 1 x 200ml Jar
Ingredients
- 3-4 tablespoon Chili Flakes 辣椒粉
- 3-4 tablespoon Paprika 紅椒粉
- 2 teaspoon Salt 鹽
- 1.5 tablespoon Sugar 糖
- 1 pc Bay leaf 月桂葉
- 1 no Star Anize 八角
- 2 tablespoon Crispy Onion 乾蔥碎
- 1 tablespoon Onion Granules 洋蔥粉
- 2 teaspoon Garlic Powder 蒜粉
- 1 tablespoon White sesame 白芝麻
- 2 teaspoon Black sesame 黑芝麻
- 1 teaspoon Black pepper 黑胡椒
- 1 teaspoon Mushroom Powder 冬菇粉
- 3 tablespoon Rapeseed oil 油 cold oil
- 200 ml Rapeseed oil 油 cook to boiling point
- a few Rose Petals 玫瑰花瓣
Instructions
- Add all the major ingredients into the large bowl (except the hot oil & rose petals) 將材料置於大碗內 （除了滾油及玫瑰花瓣 備用）
- Then pour in the cold oil to mix all the ingredients well 注入凍油，將所有材料拌勻
- Bring extra 200ml oil to boiling, then pour about ⅓ oil into the mixture and stir well. 將油煮至滾起 (木筷子插入起泡便成)，先倒入約 ⅓ 份量的油，拌勻
- Leave the hot oil cool down a bit to lukewarm 待油溫降至和暖
- Add in the crushed rose petals, then pour in the lukewarm oil 加入玫瑰花瓣碎，再注入暖油拌勻
- Let the oil infuse for 3-7 days for a better and richer aroma and taste 讓辣椒油充份發揮及靜置於陰涼處約 3至7 天
Video
Notes
- Don't pour in all the boiling oil in one go or the chili flakes will get burnt and cause bitter taste. 避免一次過倒入滾油，否則辣椒碎會變苦及燶
- You can omit the rose petal part, then just simply fill in the lukewarm oil to the top of the jar for better preservation. 製作原味可不加入玫瑰花，想辣椒油更耐放，記得油要加至樽頸位置
- A good preserved oil could be kept in a cool place for 1 month. If the oil is not filled up till nearly full, please finish the chili oil within 2 weeks and keep it in the fridge. 良好保存及防腐處理可置於一個月左右。 如果油份不足以蓋頂位，請於兩星期內用完及需存於雪櫃。
More Recipes
Back to HOME
Comments
No Comments