Ginger and garlic chili oil - nam mun mark pik
 
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A delicious and potent chili oil/sauce/condiment for all chili/spicy food lovers. Ginger and garlic chili oil is perfect to add a little chili hit to your favourite recipes and dishes. Store safely.
Author:
Recipe type: Sauce/Condiment
Cuisine: Lao
Ingredients
  • 3 whole heads of garlic
  • 1 piece of ginger
  • 20 fresh red hot chilies
  • 100 grams of ground chili powder
  • 750 ml of sunflower cooking oil
Instructions
  1. Peal and wash the cloves of garlic and then slice them thinly and neatly into fine pieces. Wash and clean the ginger and slice them neatly into fine pieces. Wash and thinly slice the fresh chilies also.
  2. In a saucepan, add the sunflower cooking oil. Bring to low-medium heat and then add the chopped/sliced garlic, ginger and fresh chilies. Stir regularly and gently (be careful it does not splatter into your eyes), ensuring the heat is not too high and the contents does not burn.
  3. When the garlic and ginger have turned to a light golden brown colour, add the ground chili powder.
  4. Continue to stir the mixture regularly and gently at low-medium heat until the garlic and ginger have turned a lovely light golden colour. Turn off the heat and let the oil mixture cool down.
  5. When the oil has cooled down completely, transfer the mixture into a large sterilized glass jar/container.
  6. Seal with a lid and store in a cool safe place. Enjoy sparingly.
Notes
You can optionally add sliced/chopped shallots, onions, etc.
Recipe by Padaek at http://padaek.com/ginger-garlic-chili-oil-nam-mun-mark-pik/