Directions
- 1Prepare dry mix: Finely chop garlic and ginger. In a heatproof bowl, combine chilli flakes, sesame seeds, brown sugar, chilli powder, chopped garlic, chopped ginger, garlic powder, and ginger powder.
- 2Heat oil in a saucepan to almost 100 degrees.
- 3Add aromatics: green onion, bay leaf, Kashmiri lal mirch, red chillies, cassia bark, and black peppercorns to the hot oil. Let them brown slightly.
- 4Add ginger and garlic peels for extra aroma.
- 5Remove aromatics from oil once aroma is extracted.The oil should be aromatic.
- 6Slowly pour the hot oil (almost smoking, 180°C) into the dry mix while stirring constantly.
- 7Once cool, add salt, vinegar, soy sauce, and chopped green onions. Mix well.
- 8Store in a bottle.
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
- 1 handful Ginger and Garlic peels
- 5 Green onion heads
- 1 large piece Cassia Bark
- 1 Bay Leaf
- 10 Black Peppercorns
- 2 Whole Red Chillies
- 2 Kashmir Red Chillies
- 1 teaspoon Salt
- 2 tablespoons Vinegar
- 2 tablespoons Soy Sauce
- 1 handful Fresh Scallions
Equipment
knifecutting boardheatproof bowlsaucepanwhiskspoonbottle
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