Serves 1
Directions
- 1Finely chop the garlic.
- 2Finely chop the ginger.
- 3In a heat-proof bowl, add chilli flakes, sesame seeds, brown sugar, chilli powder, chopped garlic, chopped ginger, garlic powder, and ginger powder.
- 4In a saucepan, heat cooking oil to almost 100°C.
- 5Add aromatics: green onion, bay leaf, kashmiri lal mirch, red chillies, cassia bark, and black peppercorns.
- 6Add ginger and garlic peels for the sake of aroma.
- 7Simmer to extract the aroma and flavor and then remove the aromatics.
- 8Heat the aromatic oil to 180° Celsius.
- 9Slowly add the hot aromatic oil to the dry mix while stirring constantly.
- 10Once cool, add salt, vinegar, soy sauce and green onions.
- 11Give it a final mix.
- 12Store in a bottle or jar.
Ingredients
- 250 grams chilli flakes
- 125 grams garlic
- 50 grams ginger
- 1 teaspoon chilli powder
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 0.5 tablespoon ginger powder
- 125 grams sesame seeds
- 500 ml cooking oil
- ginger and garlic peels
- 5 green onion heads
- 1 large piece cassia bark
- 1 bay leaf
- 10 to 12 black peppercorns
- 2 to 4 whole red chillies
- 2 to 4 Kashmir red chillies
- 1 teaspoon salt
- 2 tablespoons vinegar
- 2 tablespoons soy sauce
- a handful fresh scallions
Equipment
knifewooden cutting boardheat proof bowlsauce panthermometerwooden spoonwhiskspoonbottle or jar
Tips
- Finely chop the garlic and ginger to an almost paste-like consistency.
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