CHILE CRISP

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VIBES: Total + Biggie “Cant You See” Case “Not Your Friend”

INGREDIENTS:

  • 4 small shallots, thinly sliced
  • 2 heads of garlic, separated into cloves, sliced
  • 1½ cups vegetable oil
  • 2 3″ cinnamon sticks
  • 4 star anise pods
  • 1 2″ piece ginger, peeled, very finely chopped
  • ¼ cup crushed red pepper flakes
  • 2 Tbsp. soy sauce
  • 2 tsp. sugar

DIRECTIONS:

  • 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.)

  • 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.

SOURCE.

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