Burmese-Style Chile Oil
Fragrant oil bloomed with dried chile and garlic for spooning over Burmese noodles, tofu and soups.
This is a practical home-kitchen version intended to support the recipes in the Fringe Table collection. Household and regional versions vary, so treat the quantities as a useful starting point rather than a claim to one definitive formula.
Ingredients & method
Ingredients
- 1/2 cup neutral oil
- 3 tbsp crushed dried red chile flakes
- 3 garlic cloves, thinly sliced
- 1/2 tsp salt
- 1 tsp sesame seeds, optional
Method
- 1. Warm the oil and garlic over medium-low heat until the garlic is pale gold and fragrant; do not let it burn.
- 2. Put the chile flakes, salt and sesame seeds if using in a heatproof bowl.
- 3. Pour the hot oil and garlic over the chile mixture. Stir carefully and let cool completely.
- 4. Store covered in the refrigerator and use a clean spoon when serving.