Cantonese Chili Oil 港式辣椒油

This is condiment that you might get when you dine at a Cantonese restaurants. It is quite different from the Sichuan chili oil as wet spices are being used here, more like a less glamourous version of X.O  sauce I  think (I'll be posting the recipe in the near future). I decided to make this to go with the lo mai kai tonight. It is sweet, spicy, savoury and goes very well with just about anything!! Use it as a condiment or chuck some into your next stir fry and you'll be making this on a regular basis.

P.S I managed to get this recipe from my friend W's mother in Hong Kong just before her mahjong session was to start. Thanks Aunty E!

you'll need;

300g of shallots, chopped

250g of garlic, chopped

150g of bird chilies, chopped

80g of dried shrimp, soaked, drained
and chopped
25g of Chinese ham (optional)

100g of crushed chilies

3 tbs of sugar

2 tbs of chicken powder

500 to 700 ml of cooking oil

Blend garlic, chilies, shallots and dried shrimps in a food processor to a course mixture.

Fry blended spices in cooking oil for 5 minutes on medium heat, add the rest of the ingredients and continue to cook on very low heat for 20 minutes. Stir from time to time to avoid solids sticking to the bottom.

Place chili oil in a sterilised jar, use it as a condiment or in stir fries.