Chilli Oil
Makan Tengah Hari • Malaysia
How to Make Chilli Oil (Traditional & Healthy Version)
Chilli Oil, or Minyak Cili, is a staple condiment in Malaysian cuisine, celebrated across multiple ethnic groups for its vibrant heat and aromatic depth. In Malaysia, chilli oil is more than just a spicy topping; it embodies the multicultural culinary heritage, featuring local ingredients such as daun limau purut (kaffir lime leaves), serai (lemongrass), and bawang putih (garlic). Typically served alongside noodles, rice, or grilled dishes, chilli oil imparts a burst of flavor that elevates lunch meals, making it a versatile addition to any Malaysian table. The Malaysian version of chilli oil is distinct, often enhanced with the earthy notes of roasted spices and fresh herbs, reflecting the country’s love for bold yet balanced flavors. This health-conscious recipe is crafted to maximize taste while keeping calories in check, using heart-healthy oils and skipping refined sugars. Whether you enjoy it as a drizzle over mee goreng, a dip for dumplings, or a stir-in for soup, Minyak Cili offers a customizable level of heat and complexity. It is an excellent choice for those seeking authentic Malaysian taste with a modern, nutritious twist.
Bahan-bahan(untuk 2 tablespoons per serving)
- 10 pieces Dried red chillies (Cili kering, seeds removed)
- 2 medium Shallots (Bawang merah)
- 4 cloves Garlic (Bawang putih)
- 1 stalk Lemongrass (Serai, finely chopped)
- 2 leaves Kaffir lime leaves (Daun limau purut, thinly sliced) - pilihan
- 1/2 cup Neutral oil (Canola or grapeseed oil)
- 1/2 teaspoon Salt
- 1/4 teaspoon Sugar (Optional, for balance) - pilihan
- 1/4 teaspoon White pepper (Optional) - pilihan
- 1 tablespoon Toasted sesame seeds (Bijan, for garnish) - pilihan
Arahan
- 1
Soak dried red chillies in hot water for 10 minutes until soft. Remove seeds for milder heat.
10 minutes
Use gloves when handling chillies to avoid irritation.
- 2
Drain chillies, then blend with shallots, garlic, lemongrass, and kaffir lime leaves to a coarse paste.
5 minutes
Add a little oil to help blend smoothly.
- 3
Heat neutral oil in a small saucepan over medium heat. Once hot, add the blended paste.
2 minutes
Do not let the oil smoke, as it can turn bitter.
- 4
Fry the paste gently, stirring often, until fragrant and oil turns reddish, about 8 minutes.
8 minutes
Keep heat low to prevent burning and preserve aroma.
Kenapa hidangan ini sihat
Chilli oil can enhance meals without excessive calories, thanks to its concentrated flavor. Using neutral oils and fresh local herbs like lemongrass ensures healthy fats and beneficial phytonutrients. The absence of animal products makes it suitable for plant-based diets, and you can control the spice level and sodium for personal dietary needs. This recipe avoids deep frying and artificial additives, providing a clean, vibrant condiment.
This Malaysian chilli oil is made with heart-healthy neutral oils and uses minimal added sugar and salt. The chillies are rich in vitamin C, antioxidants, and capsaicin, which may support metabolism. Lemongrass and kaffir lime leaves add micronutrients like folate and vitamin A. Garlic and shallots provide anti-inflammatory properties. The recipe is low in carbohydrates, contains moderate fat from the oil, and is vegetarian-friendly.
Petua
- 💡Tip 1: Remove chilli seeds for milder oil suitable for everyone.
- 💡Tip 2: Use fresh lemongrass and kaffir lime leaves for maximum aroma.
- 💡Tip 3: Let the oil infuse overnight for deeper flavor before serving.
Penyimpanan & hidangan
Store chilli oil in a clean, airtight jar in the refrigerator for up to 2 weeks. Always use a clean spoon to avoid contamination. The flavors deepen with time, making it even more aromatic after a few days.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 120.0 kcal |
