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Its market day so....

Its hot chili oil day too!!!
  • 1½ cups oil (ideally a vegetable, peanut, or grapeseed oil...light olive oil is fine, but it has a tendency to set in the fridge)
  • 3 star anise
  • 1 cinnamon stick, preferably cassia cinnamon
  • 2 bay leaves
  • 2 tablespoons Sichuan peppercorns
  • ¾ cup Asian crushed red pepper flakes (1/2 cup plus 1/4 Korean gochu)
  • 1 Tbs sesame seeds
Instructions
  1. Heat the oil, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns in a small saucepan over medium high heat. When the oil starts to bubble slightly, turn the heat down to medium.
  2. Let the oil cook for 30 minutes like this. If you start to see that slight bubbling die down, periodically turn the heat back up to medium-high, then back down to medium if it gets too hot.
  3. When the oil is done cooking, the seeds and pods should be darker in color, but not blackened (that means they burned, which results in subpar chili oil). Let the oil cool for 5 minutes. In a separate heat-proof bowl, measure out the crushed red pepper flakes and sesame seeds.
  4. Remove the aromatics from the oil. Slowly pour the oil over the chili flakes, and stir well. When completely cooled, transfer to a jar, and store in the refrigerator.
My alterations will be
My hottest Korean pepper flakes mixed with something hotter
Peanut Oil...main thing i need at the market
A little fried garlic and (fresh ginger added in with the other spices)
2-3 tsp of dark sesame oil after the peanut oil cools.
 
Part of the peanut oil will be added slowly while its still pretty hot to about half the pepper flakes and sesame seeds. The rest will be combined a minute or two after the oil has cooled a bit. This is to try and keep the bright red color of the Korean pepper flakes plus to not burn the fried garlic.
 
Click to expand...
Peanut oil...Check
Sichuan peppercorns...Check
Ginger....DAMN. forgot the stinking ginger
 
Found some Thai fried chili paste that just has oil, garlic and peppers...Label says HOT and looks more like chili oil...so i grabbed it....Por Kwan brand
 
Gold Plum Chinkiang black vinegar...finally got some of the better stuff from mainland China instead of Taiwan. No one carries the 3yr or the 6yr old locally.
 
Got ginger powder, ginger beer, or ginger snaps? 
 
I sampled the Por Kwan fried chili paste. It is certainly much hotter than any Chinese chili oil ive tried. Flavor or "lack of" was the typical birdseye heat and not much else going on with it. Fine for adding a little dab to a dish that needs a heat boost but if you want the nice oily goodness on something like a bowl of dan dan noodles you better really like the heat.
 
I like little beads of oil on the top of my curry noodles and the Prima Taste lamian needs just a touch more heat. They should work fine for that.
 
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