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Dragon Oil

Ingredients

  • 3/4 cup minced garlic
  • 3/4 cup chopped fresh ginger whatever size you prefer
  • 1/4 cup coarsely chopped fermented black beans available at any Asian market, keeps forever in fridge
  • 1/3 cup crushed dried chilies/chili flakes
  • 4 cups canola or other neutral flavoured vegetable oil
  • 1 Tbsp toasted sesame oil I usually use more

Optional whole spices according to your taste/tolerance for whole spices in your food. (I adapted that part from their recipe for Asian Noodles):

  • 2-3 whole star anise
  • 1/2 tsp whole cloves I use less
  • 1 stalk of chopped or minced lemon grass

Instructions

  1. Mix all ingredients together in a medium saucepan. Place over medium-high heat, bring to a boil, stirring.
  2. Immediately reduce heat to medium-low and simmer, stirring, for 15 minutes.
  3. Remove from heat and let cool.
  4. Refrigerate in covered jar/s until needed.
  5. The oil will taste quite spicy at first but within a few days, the spiciness of the chilies will reduce to a nice medium level. Dragon Oil can be stored covered in the refrigerator for up to 6 months.