Homemade Chili Oil II (Pes Cili Goreng)

 A bag of chillies weighted 1kg was sold for only RM4 in the veg market and it was extremely cheap. Excitedly, I grabbed one bag and turned it into chili oil. This chili oil can keep for long time in fridge and can be used to spice up noodles/porridge/soup or used for instant chicken/fish cooking when in a hurry.

 Recipe was posted here earlier on but this time I've added some salt & sugar.

By: Roz@HomeKreation
INGREDIENTS:
1 kg Red Chillies - blend
1 bowl of Oil
1 tbsp Salt
1 tbsp Sugar

METHOD:
1. Heat up oil in a pot (preferably non-stick pot).
Fry blended chilli, add salt & sugar and continuously stirring until it dries and crispy.
(I made it a bit wet this time).
Tip: The heat from oil will continuously cook the chilli after fire is off, so make sure you stop the cooking process earlier.
Cool and drain out excess oil. Some people like to store it together with the oil which helps to prolong the life of the chilli oil.

2. Sterile a jar with boiling water & cool it until dry.
Keep cool chilli oil in the jar and screw lid tightly.
*****************************************************

BAHASA MALAYSIA VERSION

Along buat ni sebab beli sekilo cili merah harga cuma RM4. Rumah ni ramai yg suka makan pes cili goreng ni dgn mi, sup, bubur & sebagai nya. Boleh juga di gunakan untuk masakan.

By: AlongRoz@HomeKreation

BAHAN2:
1 kg Cili Merah - blend
1 mangkuk Minyak

1 sb Garam

1 sb Gula

CARA2:
1. Panaskan minyak di dlm periuk tidak melekat.

Masukkan cili blend, garam & gula.

Kacau selalu sehingga cili kering & rangup. 

(Kali ni Along sengaja buat basah2 sikit)
Tip: Selepas api di padamkan, minyak yg panas tu akan terus menggaringkan cili. Jadi padamkan api sebelum terlalu garing.
Sejukkan & tapiskan minyak selebih nya.

Untuk hayat yg lebih lama, simpan cili dgn minyak nya sekali.

2. Bilas botol kaca dgn air panas & keringkan.
Simpan Cili Oil di dlm botol bertutup kedap udara.