Aromatic Chili Oil Infused with Leek
Surprisingly Easy! Making Leek-Infused Chili Oil with a Hand Drip Coffee Set
Ever experienced chili powder burning when boiling it directly in oil? Worry no more! I’m sharing my unique recipe for making delicious chili oil infused with the gentle aroma of leeks, using a handy hand drip coffee set. This method prevents burning and adds a delightful depth of flavor to your cooking. Elevate your dishes with this homemade chili oil!
Essential Ingredients- 1 Glass Pour-Over Dripper
- 1 Coffee Server or suitable glass container
- 1 Coffee Filter Paper
- 3 Tbsp Chili Powder (fine grind)
- 400ml Cooking Oil (e.g., Canola, Grapeseed)
- 1 Leek (white part primarily)
Optional Ingredients (For Extra Flavor)- Pinch of Peperoncino (or dried chili peppers)
- 2-3 Whole Garlic Cloves
- Pinch of Peperoncino (or dried chili peppers)
- 2-3 Whole Garlic Cloves
Cooking Instructions
Step 1
First, gather the tools for making the chili oil. You’ll need a glass pour-over dripper, a coffee server, and a coffee filter, typically used for hand drip coffee. If you don’t have a server, any clean glass container that fits your dripper will work perfectly. Place the coffee filter inside the dripper.
Step 2
Pour 400ml of cooking oil into a small saucepan (like a milk pan) and place it over medium heat. Once small, bubbling ‘po-po’ sounds begin to appear around the edges of the oil, signaling it’s warming up, get ready for the next step. Avoid using high heat at this stage.
Step 3
When the oil is adequately heated, add the leek (cut into manageable pieces, like chopped or halved lengthwise) and reduce the heat to low. This gentle heating allows the subtle aroma of the leek to slowly infuse into the oil.
Step 4
For added depth of flavor, you can add peperoncino (dried chilies) and whole garlic cloves at this point. (These ingredients are optional.) Keep the heat on low and let it simmer gently for about 5 minutes after it starts to bubble. This allows the flavors from the leek, garlic, and chilies to fully infuse into the oil. Be careful not to let them burn.
Step 5
You’ll notice the oil gradually turning a clear yellowish hue as the ingredients cook. Once it reaches this color, turn off the heat. It’s time to strain the ingredients. Place a fine-mesh sieve over a bowl and drain the oil, pressing gently to extract as much liquid as possible. Discard the solids. (Remove any leek or garlic pieces that appear burnt before straining).
Step 6
Now, carefully pour the hot, infused oil into the prepared dripper set over the server (or glass container). Add 3 tablespoons of chili powder into the dripper. Slowly pour the hot oil over the chili powder. As the hot oil meets the chili powder, it will bubble vigorously, releasing its spicy aroma and delicious flavor into the oil.
Step 7
The filter will allow the chili oil to drip through, separating it from the grounds, and collecting the clear, fragrant chili oil in the server below. Your aromatic chili oil is now complete! Allow the oil to cool completely before transferring it to a clean storage container.
Step 8
Tip: If the chili oil seems too mild in flavor, you can revisit the first steps. If you have leftover cooked leeks or garlic, you can gently re-heat the oil and pour it over them again, or slightly reheat the collected chili oil itself to adjust the concentration. However, be cautious not to overheat, as this can alter the flavor. Once properly cooled, store it in the refrigerator for a longer shelf life.
