We have been meaning to create our own version of this for ages, no Thermomix required. So we were delighted when Murray River Salt included it on their list of videos recipes to be produced for them.
Here it is, don't be shy with the sesame seeds, add toasted and crushed cashews or peanuts to thicken it up if you wish. It is amazing!
Drizzle cautiously on;
Indian Chilli Cheese Toast (Eggs Kejriwal)
Eleven Herbs and Spices Fried Chicken
Chinese Spicy Garlic Brussel Sprouts
Roast nuts in a little drizzle of this...amazing.
Use instead of EVOO for a stir fry.
How do you like it? We are loving it.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1.5 Cup Extra Virgin Olive Oil (EVOO) BUY
- 3 red chilli diced
- 2 shallot diced
- 10 cloves garlic diced
- 1 Teaspoon black pepper pepper corns
- 1 cinnamon stick(s)
- 4 star anise
- 1/4 Cup dried red chilli flakes
- 1 Teaspoon smoked paprika
- 1 Tablespoon soy sauce
- 1 Teaspoon raw caster sugar BUY
- Pinches pink salt flakes BUY
- 2 Tablespoons sesame seeds
Do
- 1
Add the oil to a wok along with the chillies, shallot, garlic, peppercorns. Add the cinnamon stick and star anise.
- 2
Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot are browned and crispy. The timing can vary based on the heat of the oil, do not try and hurry this process.
- 3
Remove from heat and allow to cool for 2-3 minutes or longer. The flavours will infuse the oil even further.
- 4
In a separate heat-proof bowl, mix together the chili flakes, paprika, soy sauce, sugar and salt.
- 5
Strain the oil into the chili flake mixture. Reserve the crispy chilli-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.
- 6
Discard the cinnamon stick and star anise pods, then swirl the crispy bits back into the oil.
- 7
When cool, stir through toasted sesame seeds.
- 8
Store in an airtight jar at room temperature and use as needed in small amounts on noodles, eggs, over chicken or fish, or as a condiment on demand.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
