Who says oil and water don’t mix? All noodle soups benefit from a generous spoonful of Gio Mak Phet, Chilli, shallot and garlic oil. When a dollop of this fiery chilli oil hits the broth, a beautiful orange slick spreads across the surface with the promise of lip-tingling heat. It’s also a great flavour enhancer, adding not only spice but a smoky sweetness from the fried shallots and garlic. And there’s no need to reserve it for your noodle soups. It’s a good way to add an extra kick to Naem Khao or Naem Pa salads.
50 grams chilli flakes and seeds or whole dried chillies blitzed in a blender
250 millilitres sunflower oil
100 grams red asian shallots (halved and finely sliced)
30 grams garlic (peeled, smashed with the side of a cleaver and finely chopped)
Method
Gio Mak Phet - Spicy Chilli, Shallot and Garlic Oil for Noodle Soups is a guest recipe by Ponpailin 'Noi' Kaewduangdee so we are not able to answer questions regarding this recipe
Put the chilli flakes in a ceramic bowl. Heat the oil in a small frying-pan until hot – about 180°C/350°F, then add the shallots. Reduce the heat a little. Stir the shallots occasionally, frying for five minutes or so until they start turning golden, then add the garlic.
Continue frying for a minute or so until the garlic is cooked and lightly coloured.
Now pour the hot oil, shallots and garlic over the chilli flakes and stir well. Allow to cool. The chilli oil will keep well for several weeks.
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