Chilli oil
INGREDIENTS
10 birds eye chillies, chopped coarsely
5 long red chillies, chopped coarsely
2 cups (500ml) extra light olive oil
Note: This recipe makes 500ml of chilli oil.
METHOD
Remove the tops from the chillies and roughly chop.
Place in the bowl of a small food processor along with the olive oil. Process until chillies are finely chopped.
Pour into a saucepan and cook on low heat for 10 minutes for the aeration to cook out and for any impurities in the chillies to be cooked off. The oil should become clear.
Strain oil through a chinois- or muslin-lined sieve into a large heatproof jug and cool to room temperature. Pour into small bottles and use within a month.
Store in a cool dark place, but not the fridge or the oil will solidify.
Serve chilli oil drizzled over laksa.
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