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Homemade Rose & Chili Oil 秘製玫瑰辣椒油

This recipe is based on the authentic Hong Kong "Dai Pai Dong 大排檔" street food style and adding in my favourite rose petal to make it taste a bit like my another favourite chili paste "Harrisa" which I love to drop a dollop in my hot noodles in cold winter time.

揉合了外國一般超市買到的材料，仿效Harrisa 加入玫瑰花瓣的零感，再以傳統港式大排檔的製作方法，調配出屬於自家的辣椒油新口味。

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Cook Time 30

Course Preserve

Cuisine Hong Kong Style

Servings 2

Equipment

1 x 200ml Jar

Ingredients

3-4 tbsp Chili Flakes 辣椒粉
3-4 tbsp Paprika 紅椒粉
2 tsp Salt 鹽
1.5 tbsp Sugar 糖
1 pc Bay leaf 月桂葉
1 no Star Anize 八角
2 tbsp Crispy Onion 乾蔥碎
1 tbsp Onion Granules 洋蔥粉
2 tsp Garlic Powder 蒜粉
1 tbsp White sesame 白芝麻
2 tsp Black sesame 黑芝麻
1 tsp Black pepper 黑胡椒
1 tsp Mushroom Powder 冬菇粉
3 tbsp Rapeseed oil 油 cold oil
200 ml Rapeseed oil 油 cook to boiling point
a few Rose Petals 玫瑰花瓣

Instructions

Add all the major ingredients into the large bowl (except the hot oil & rose petals) 將材料置於大碗內（除了滾油及玫瑰花瓣備用）
Then pour in the cold oil to mix all the ingredients well 注入凍油，將所有材料拌勻
Bring extra 200ml oil to boiling, then pour about 1/3 oil into the mixture and stir well. 將油煮至滾起 (木筷子插入起泡便成)，先倒入約 1/3 份量的油，拌勻
Leave the hot oil cool down a bit to lukewarm 待油溫降至和暖
Add in the crushed rose petals, then pour in the lukewarm oil 加入玫瑰花瓣碎，再注入暖油拌勻
Let the oil infuse for 3-7 days for a better and richer aroma and taste 讓辣椒油充份發揮及靜置於陰涼處約 3至7 天

Video

Notes

Don't pour in all the boiling oil in one go or the chili flakes will get burnt and cause bitter taste. 避免一次過倒入滾油，否則辣椒碎會變苦及燶
You can omit the rose petal part, then just simply fill in the lukewarm oil to the top of the jar for better preservation. 製作原味可不加入玫瑰花，想辣椒油更耐放，記得油要加至樽頸位置
A good preserved oil could be kept in a cool place for 1 month. If the oil is not filled up till nearly full, please finish the chili oil within 2 weeks and keep it in the fridge. 良好保存及防腐處理可置於一個月左右。如果油份不足以蓋頂位，請於兩星期內用完及需存於雪櫃。

Keyword Homemade Rose & Chili Oil