← Back to Search Results
Chinese
Dai Flavored Oil

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Flavored oils are the cook’s best friend. In Southeast Asia, these oils—others include scallion oil, chile oil, garlic oil, and combinations thereof—are added at the last moment, just before the dish is served. Sometimes they are floated on the surface of a soup when it is served, as olive oil or butter might be on a Mediterranean or European soup, to give a subtle extra richness. Other times they are added near the end of cooking to pull all the flavors together and accentuate them. Try adding this oil at the last minute to other soups to give them another layer of flavor and heat.

Yield: Makes a generous 2 tablespoons

Ingredients

  • 2 tablespoons peanut oil or vegetable oil
  • 4 dried red chiles
  • 1 tablespoon thinly sliced garlic

Directions

Heat the oil in a small heavy skillet. When it is hot, toss in the chiles and garlic and wait several seconds, until they start to brown, then remove from the heat and remove the chiles. Add the oil and garlic to the hot soup, or put out as a table condiment.

Notes

NOTE ON SCALING UP: To multiply the recipe, increase the oil and garlic in the same proportion, but the chiles by less than half as much again. For example, to triple the recipe, use 6 tablespoons oil, 3 tablespoons sliced garlic, and only 6 to 8 chiles.


© 2008 Jeffrey Alford and Naomi Dugid

Note from Cookstr's Editors

Nutritional information is based on the entire recipe.

 

Nutritional Information

Nutrients per serving (% daily value)

260kcal (13%)
15mg (2%)
3mg (4%)
0mcg RAE (0%)
34mg
2mg
1g
0g
0g
3g
0mg (0%)
1mg (0%)
2g (9%)
28g (43%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
baked-explorations Baked Explorations
by Matt Lewis
food-to-live-by Food to Live By
by Myra Goodman
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
raos-cookbook Rao's Cookbook
by Frank Pellegrino
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?