I can't leave without chili on the side. Especially if I cooked stew meat or chicken, it just felt empty without spicy chili as a condiment. So, I was experimenting with a new kind of chili, I would call this spicy crispy chili. Next time I would chop my dried chili finer and would add dried shrimps and compare the difference. I think it would be more fragrant. If you like chili as a condiment to your meal, give this recipe a try! It will sure to satisfy your taste bud.
2 small rice bowls full of dried red chili, soak in hot water for at least 3-4 hours. Drain and processed in a food processor until chopped.
10 cloves of garlic, chopped
1/4 cup dried chopped onion
2 tsp. sea salt
4 tsp. sugar
Peanut oil, enough to cover
1 tsp. sesame oil, add in the end when the heat was turned off.
1. Heat up a saucepan, add peanut oil, when hot, add in the chopped garlic, deep-fry until golden brown. Add in chopped chili and dried chopped onion, mix well and fry in medium heat oil for 10 minutes.
2. Add garlic powder, onion powder, paprika according to taste, or your liking. Season with sea salt and sugar. Stir and mix well. Fry until the oil turned red or about 10 minutes more. Turn off heat. Add the sesame oil. Stir and mix well. Let it cool at room temperature.
3. Separate into 2 glass jars. Preferably have a layer of oil on top. Freeze one for later. Keep the other one at room-temperature and consume it as soon as possible. Enjoy!