AuthormaldivescookIngredients
Directions
Spice up any meal with this tasty recipe
In a saucepan, simmer oil with garlic, ginger, and a the rest of dried spices.
Keep the garlic and ginger just fizzing over low heat, making sure neither goes brown or burn
Keep cooking until the oil is deeply fragrant (about 2 hours)
In a steel mixing bowl, add the ground chilies (hiki mirus), the sichuan pepper, salt, and soy sauce. Stir to combine.
When the infused oil is ready, turn the heat up to high, and when the ginger and garlic are furiously fizzing, pour the oil through a sieve into the dried chili mixture until the mixture is completely covered.
Serve with any meal
Ingredients
Directions
In a saucepan, simmer oil with garlic, ginger, and a the rest of dried spices.
Keep the garlic and ginger just fizzing over low heat, making sure neither goes brown or burn
Keep cooking until the oil is deeply fragrant (about 2 hours)
In a steel mixing bowl, add the ground chilies (hiki mirus), the sichuan pepper, salt, and soy sauce. Stir to combine.
When the infused oil is ready, turn the heat up to high, and when the ginger and garlic are furiously fizzing, pour the oil through a sieve into the dried chili mixture until the mixture is completely covered.
Serve with any meal
Steve
Looks very interesting, will have to try it . Love Maldivian food.