Chilli Oil

Step 1: Heat the oil in a pan and once hot, add the dry aromatics: bay leaves, star anise and crushed cardamom pods.

Step 2: After 2 minutes, add your fresh aromatics being the sliced ginger, spring onions and red onion.

Step 3: Cook for 5 minutes on medium/low so that all the flavours can infuse into the oil, (If the oil is too hot and furiously boiling, you will burn the aromatics versus allowing them to slowly infuse into the oil).

Step 4: Turn off the stove and remove from the heat, allowing to cool down for 5 minutes.

Step 5: Once the oil has cooled down, strain the mixture into a bowl using a sieve to separate the aromatics from the oil.

Step 6: Now slowly add your dried chilli flakes into the oil, mixing to combine and allowing to infuse and impart red colour into the oil.

Step 7: Once the chilli oil has cooled down, spoon into sterilised glass jars and seal, (you can sterilise glass jars by thoroughly cleaning and then boiling them on high heat fully covered in a pot for 5 minutes and then remove from the boiling water and allow to dry and return back to room temp before using and filling

Step 8: Store in your pantry and spoon over any food or dish that your heart desires.