Garlic & Chili Oil

I think today's post is my new favorite condiment ever. It's just so simple to prepare but the flavor and impact it makes when it's drizzled over rice, sauteed vegetables, on a sandwich; ugh, it's delicious.

Ingredients:
¾ cup canola oil
3 tablespoons crushed pepper flakes
20 cloves garlic, sliced
1 teaspoon soy sauce

Peel and slice a lot of garlic. Chuck it into a saucepan with crushed chili flakes, oil, and soy sauce.

Pop the pot onto a hob over low heat. Gently heat through for 20 to 25 minutes. The goal is to allow all of the moisture to cook out of the garlic so that it can crisp up and for the spicy essence of the crushed pepper flakes to permeate the oil.

Cool completely and serve as a condiment for your favorite savory dishes.

Recently, we enjoyed this chili garlic oil with a makeshift Chinese and Thai-inspired meal with sauteed long beans with ground pork, wilted yu choy, and drunken noodles. The oil itself is spicy and the garlic chips are crisp and subtly sweet. It adds great flavor and texture.

Here's the recipe page: