VIBES: Total + Biggie “Cant You See” Case “Not Your Friend”
INGREDIENTS:
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4 small shallots, thinly sliced
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2 heads of garlic, separated into cloves, sliced
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1½ cups vegetable oil
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2 3″ cinnamon sticks
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4 star anise pods
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1 2″ piece ginger, peeled, very finely chopped
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¼ cup crushed red pepper flakes
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2 Tbsp. soy sauce
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2 tsp. sugar
DIRECTIONS:
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Bring shallots, garlic, oil, cinnamon, and star anise to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pot occasionally, until garlic and shallots are browned and crisp, 20–25 minutes. (Take your time—you want to drive all the moisture out before they brown.)
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Mix ginger, red pepper, soy sauce, and sugar in a medium bowl. Strain shallot mixture through a fine-mesh sieve set over ginger mixture. Let garlic and shallot cool in sieve (this will allow them to crisp further) before stirring back into chile oil.
Recipe Notes:
- Slice the garlic and shallot in uniform slices so they cook evenly. Using a Mandolin is ideal but you can also slice by hand.
- It will take a while for the shallots and garlic to brown, but once they do, they can burn fast, so keep an eye on it as soon as they start to turn golden- for me this was around the 20 min mark.
- If your shallots and garlic are sticking, stir with a fork to break them up.
- Serve with anything from eggs, roasted chicken or veggies, fish, or dumplings.
- Store in the fridge. Should keep for a month in airtight container.
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