Since I was able to make my own siomai, I went all in and even made its chili garlic oil. I remember Leann posting her own chili garlic oil here months ago and she encouraged me to make my own as well. So here we are!
🌶🔥 Chili Garlic Oil 🔥🌶
Chili garlic oil is a popular condiment or sauce for siomai or dumpling here in the Philippines. I usually just add soy sauce to the siomai I eat before but since I've tasted siomai with chili garlic oil, eating siomai wouldn't be complete without it. This sauce is basically made of chili, garlic, and oil. Just like what it's called. Easy and straight to the point, right?
I decided to try making it myself because based on the videos I've watched, it's just heating and mixing ingredients together.
Hey, that's easy! I can do that!
So I prepared all the ingredients I need and began
📝 Here's What You'll Need 📝
- 3 Red Chili
- 1 Bulb of garlc
- 1 Cup Oil
- 2 Bay leaves
- 1 Tbsp. Oyster sauce
- 1 Tbsp. Vinegar
- 1 Tsp. Brown sugar
- 1 Tsp. Salt
👩🏻🍳 Let's Cook!!!
1.) Peel the garlic cloves and remove the stem of the chili. Wash and put in the blender. Some add the oil in the blender but I prefered not to add it just because I find it tiresome to wash an oily jar/blender.
2.) After breaking down the garlic and chili into bits, I transferred it into a little bowl as I prepare the other ingredients.
3.) I poured the oil in a small pot along with the chili and garlic. Set the heat to low so the garlic doesn't burn. In my case, the stove I use still has two lower setting (warm and simmer) so I set it to simmer. Don't forget to stir occasionally.
4.) Simmer for 30 minutes and add bay leaves.
5.) For the next step, add the vinegar. This step was the part which had me traumatized. Thank goodness I was careful and had the lid cover the pot and only lifted it a bit, just enough space to put in the spoon with vinegar. Despite the low temperature, the oil still reacted with the vinegar. It spewed madly against the lid. I kept my distance as I stare at the pot in fear and shock. I turned off the stove and removed the pot from heat and rested it until the oil calmed down.
Sorry, I haven't taken photos of the next step but I added the oyster sauce, sugar, and salt next. I added them carefully, only lifting the lid a bit because the oil was still reacting to whatever ingredients I was adding. Don't forget to mix the ingredients together.
6.) I let the chili garlic oil cool down then transfered it to a container.
And that's it! ✨️
😨 Surprised and Shookt!!!
Honestly, my first try was a hit and miss. It tasted good, yes. But the garlic was burnt. I guess it got fried when I added the vinegar because of the oil reaction. I also wish I added more chili and garlic. I'd add more next time if I'm able to find a recipe without vinegar. Lol.
Anyway, making it was still worth it despite the traumatizing vinegar. Lmao. It made eating siomai taste better!
Can you suggest me a better way to make chili garlic oil without the oil exploding? Because this girl needs help.
My Tofu & Shrimp recipe:
https://ecency.com/hive-141359/@straykat/tofu-and-shrimp-siomai-my
Thanks for reading! 💚
