- 3 shallots
- 2 fresh chilies
- 1/2 tbsp cumin seeds
- 4 cloves garlic
- 4 star anise
- 1 stick cinnamon
- 4 pieces ginger
- 5 dried chilies
- 8 pandan leaves
- 2 Chinese cardamom pods
- 4 cups oil
- 1/3 cup crushed chili
- 1/3 cup Korean crushed chili
- 1/4 cup crushed Sichuan peppercorn
Wash the first 10 ingredients from above. Leave to dry.
Mix crushed chili and Korean chili in a bowl.
Wash crushed Sichuan peppercorns and drain away water with a sieve. Fry in a pan (no oil) on low heat until it starts to let off a fragrance.
Remove and put in a bowl with chilies from step 2 above. Stir in 1 tbsp of oil.
Put remaining oil in a saucepan, mix in all the washed ingredients from step 1 above, and heat on low until it comes to a boil. When oil is fragrant and brown, remove ingredients with a strainer.
Take out some oil and mix with chilies from step 4 above. Then slowly stir in the remaining oil so as not to burn the crushed chilies and Sichuan peppercorns.
Ready for use.
This recipe is spicy hot. Reduce chili amount for a milder version.