Homemade Chili Oil

Steps

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1. 1
   Wash the Thai chili peppers and sun-dry them for at least one day. Place the dried peppers and garlic into a food processor and blend until finely minced. (If you don't have a food processor, a blender can work, but you'll need to add liquid.)
   ▶ ≈0:31
2. 2
   Pour 2 cups of canola oil into a pot and heat on low. Add the minced chili pepper and garlic mixture and stir gently until combined.
   ▶ ≈1:47
3. 3
   Keep the heat on low and cook for 10 minutes, stirring every 2 minutes to ensure even cooking. Do not turn up the heat as you want to avoid burning the chili and garlic.
   ▶ ≈2:23
4. 4
   After 10 minutes, add the star anise and dried bay leaves. Stir gently and continue cooking on low heat for 30 minutes, stirring every 2 minutes.
   ▶ ≈2:57
5. 5
   After 30 minutes, carefully remove the bay leaves and star anise from the oil. Make sure no pieces are left behind.
   ▶ ≈3:42
6. 6
   Add rice vinegar or cane vinegar and stir well. The vinegar adds flavor and helps preserve the chili oil. Continue cooking on low heat for 10 minutes.
   ▶ ≈4:13
7. 7
   If you prefer a darker color, increase the heat until the oil starts to bubble vigorously for about 30 seconds, then turn off the heat. (This step is optional.)
   ▶ ≈5:07
8. 8
   Turn off the heat. Add the brown sugar, oyster sauce, and Maggi Magic Sarap. Stir well until completely combined. The residual heat will continue to cook the ingredients.
   ▶ ≈5:44
9. 9
   Let the chili oil cool completely before pouring into jars for storage. It can be used immediately as a condiment or ingredient in your favorite dishes.
   ▶ ≈6:22