I make this wok oil to fry noodles and rice. In the Netherlands, Chinese restaurants, with a little help from MSG, use this for their Bami and Nasi.

Ginger Garlic Onion Sunflower Oil

Fry until everything is like pictured, medium heat as it will slowly release flavors into the oil evaporating the water in the ingredients. Takes about 30 minutes. I use the fried ingredients to marinade meats after cooling to room temp.

Sometimes I add star anise, cinnamon sticks, cardamon, peppers...wok oil is truly best making it yourself, I don't buy prefab ever.

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[–] 1 point 14 hours ago (6 children)

I make my own chilli oil from scratch, but mold starts growing after a few weeks. Do you have any tips to keep it from molding?

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  • [–] 9 points 14 hours ago (2 children)

    Pasteurize

    Get hot boiling a steamer, put empty clean canning jars in. Steam for 30 min.

    Take jars out with tongs. Add oil. Steam again for 1 hr.

    Or just look up how to do canning at home. Heat kills the bugs, chili oil doesn't give a flying doo-diddly about getting hot, bugs do.

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  • [–] 1 point 14 hours ago (2 children)

    You need to cook longer; there should be enough moisture to support mould. That and saltiness.

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