Minyak Cili
Makan Tengah Hari • Malaysia
How to Make Chillie Oil (Traditional & Healthy Version)
Chillie Oil, or minyak cili, is a staple condiment found across Malaysian households and eateries. Rooted in the rich tapestry of Malaysian multicultural cuisine, this spicy oil is beloved for its vibrant heat and aromatic profile. From Malay warungs to Chinese kopitiams, minyak cili adds depth to noodles, stir-fries, and even local snacks like pau and dim sum. The recipe reflects Malaysia’s diverse food heritage, blending fresh cili kering (dried chillies), bawang putih (garlic), and fragrant ingredients such as daun limau purut (kaffir lime leaves) and serai (lemongrass), which are commonly used in Malaysian kitchens. This healthy, vegetarian version skips the heavy additives and focuses on pure, local flavors, making it ideal for calorie-conscious eaters. Chillie Oil is both a taste enhancer and a celebration of Malaysia’s vibrant food culture, offering a balance of heat, aroma, and tradition in every spoonful.
Bahan-bahan(untuk 2 tablespoons per serving)
- 15 pieces Dried red chillies (cili kering) (Soaked and drained)
- 4 cloves Garlic (bawang putih) (Finely minced)
- 1 inch Ginger (halia) (Finely minced)
- 2 Shallots (bawang merah) (Finely minced)
- 1 stalk Lemongrass (serai) (White part only, finely sliced)
- 2 leaves Kaffir lime leaves (daun limau purut) (Thinly sliced)
- 1/2 cup Cooking oil (canola or sunflower) (Healthier option)
- 1/2 tsp Salt
- 1/2 tsp Sugar - pilihan
- 1/4 tsp White pepper - pilihan
Arahan
- 1
Soak dried chillies in hot water for 10 minutes to soften. Drain and pat dry.
10 minutes
Ensure chillies are fully dry before blending to prevent splattering.
- 2
Blend soaked chillies with garlic, ginger, shallots, and lemongrass until a coarse paste forms.
3 minutes
Add a tablespoon of oil to help blend smoothly.
- 3
Heat oil in a small saucepan over medium heat. Add the chilli paste and stir continuously.
5 minutes
Use a deep pan to avoid oil splashes.
- 4
Add sliced kaffir lime leaves, salt, sugar, and white pepper. Continue to cook until the paste turns fragrant and oil turns deep red.
7 minutes
Keep heat low to prevent burning the spices.
Kenapa hidangan ini sihat
Opting for healthier oils and skipping artificial flavor enhancers makes this Chillie Oil a smart choice for calorie-conscious Malaysians. It enhances flavor without excess calories, and its natural ingredients are rich in vitamins, antioxidants, and anti-inflammatory compounds. By using local produce like cili kering and serai, you also support sustainable eating habits and harness the nutritional benefits of Malaysian ingredients.
This Malaysian Chillie Oil is made with heart-healthy oils like canola or sunflower, and is packed with antioxidants from chillies, ginger, and garlic. Chillies contain capsaicin, which boosts metabolism and supports weight loss, while garlic and ginger are renowned for their anti-inflammatory properties. Kaffir lime leaves and lemongrass provide essential vitamins and minerals, aiding digestion and promoting overall wellness. This condiment is low in carbohydrates, free from cholesterol, and suitable for vegetarian diets.
Petua
- 💡Tip 1: Adjust chilli quantity for desired heat level.
- 💡Tip 2: Blend chillies thoroughly for a smoother oil.
- 💡Tip 3: Infuse with pandan leaves for extra fragrance.
Penyimpanan & hidangan
Store in a sterilized jar in the refrigerator for up to 2 weeks. Always use a clean, dry spoon to avoid spoilage. The oil may solidify slightly; allow it to sit at room temperature before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
