Crunchy Shallot and Garlic Chili Oil - Especially Good When Added to Noodles

Since I'm completely out of Asian chili sauce at home, it's time to make a new batch. As I scrolled through old blog posts, I saw that there was a chili garlic sauce recipe back in 2022. So why not change the flavor a bit? How about crunchy shallot and garlic chili oil?

Crunchy shallot and garlic chili oil - 

Ingredients?

• 4 bundle shallots (about 6 tablespoons when peeled and chopped)
• 6 garlic cloves
• 8 tablespoons red chili flakes
• 1 tablespoon toasted white sesame seeds
• 2 teaspoons cayenne pepper
• 2 teaspoons granulated sugar
• 2 teaspoons salt
• 1 tablespoon soy sauce
• 1 cup neutral oil (but even olive oil will do, healthier too)

How?

Peel and chop the shallots to smaller rings. Peel and chop the garlic cloves.

Take a medium pot and pour in one cup of chosen oil. Any neutral flavored oil will do. However, I used olive oil instead because it's much healthier. The decision is yours.

Switch to medium heat and add in the shallots. Slowly fry the shallots till darkened and crunchy. It can take up to 10 minutes plus or minus couple minutes. Just check constantly and make sure not to burn the shallots.

Scoop out the crunchy shallot once ready, leaving the oil in the pot.

Still using the same pot, now add in chopped garlic and cook till golden. Don't get greedy and cook any longer because garlic will brown and turn bitter way faster than the shallots. Just remove the pot from heat once the garlics seemed ready.

So when the pot is still hot but off the heat, add in 8 tablespoons of dried chili flakes, 2 teaspoon of cayenne pepper, 1 tablespoon of toasted white sesame seeds. Stir and mix till blended. If the oil sizzles a little when adding these ingredients, that's good, that means the oil temperature is just about hot enough but will not burn the garlic.

Then add in 2 teaspoons of sugar, 2 teaspoons of salt, and 1 tablespoon of soy sauce. Mix till blended then add back the shallots.

Mix, taste, and adjust the seasonings if needed. Once all checked, store in preferred container, also somewhere cool and under the shade.

Sometimes I do keep my chili sauce in the fridge to ensure the best quality over longer period of time. However, the oil might coagulate due to low temperature. Doesn't bother me that much though.

This crunchy shallot and garlic chili oil is not like super spicy but definitely has a kick to it. However, for this recipe in particular, the main stars are the crunchy shallot and garlic. That aroma pop when you bite into it can be quite addicting.

You can definitely use the crunchy shallot and garlic chili oil just like all other chili sauce, simply by dipping food in it. But one other way to enjoy this homemade sauce the most is by adding a big spoonful to Asian noodles. Let it be soup noodles or dry noodles, it'll boost up the flavors without the risk of making you sweat like hell.

Extended reading:

• Chili garlic sauce 蒜蓉辣椒醬