On the weekend I made egg noodles with stir-fried beef and had a huge craving for chili oil, you know, the little clear container of orangey oil that is ubiquitous on the tables of all Chinese restaurants. So I stopped by Lucky Supermarket (8 Avenue S.E., Calgary) to pick up a jar of it, but at the steep price of $5.50 for 250 mL, I decided it would definitely be cheaper if I made it myself. Turns out it’s ridiculously easy.
Homemade chili oil: 7 minutes to make and 50 cents total.
You can buy dehydrated red or thai chilies from any Asian supermarket for a couple of dollars a bag. I also use these chilies when I’m making curry, thai soup, or when a recipe calls for chili flakes. Read More
