From the Silk Road: Kyrgyzstan's Sizzling Laza Chili-Garlic Oil
Details
A fiery, fragrant condiment that brings the heat of Central Asia to any dish.
Ingredients
Instructions
Prepare the Base
In a medium, heatproof bowl (glass or ceramic works best), combine the red chili flakes, minced garlic, ground coriander, and salt. If you are using sesame seeds, add them now. Stir everything together so it's evenly distributed.
Heat the Oil
Pour the vegetable oil into a small saucepan and place it over medium-high heat. Heat the oil until it's very hot and shimmering, but not yet smoking (around 325-350°F or 160-175°C). A good way to test for readiness is to drop in a single piece of garlic; if it sizzles vigorously on contact, the oil is ready.
Sizzle the Spices
Carefully and slowly pour the hot oil directly over the chili and garlic mixture in the bowl. The mixture will erupt in a satisfying sizzle, toasting the spices and flash-cooking the garlic, which releases an incredible aroma. Use caution as the oil is extremely hot.
Cool and Finish
Stir the mixture well with a long-handled metal spoon to ensure all the ingredients are fully incorporated into the oil. If using, stir in the rice vinegar after the initial sizzling has subsided. Allow the Laza to cool completely to room temperature.
Store and Serve
Once cooled, transfer the Laza to a clean, airtight jar. It can be used immediately, but the flavors will meld and deepen beautifully over the next few days. Store it in the refrigerator for longer shelf life. It is an essential, fiery accompaniment for Lagman (a regional noodle dish), dumplings, meats, and soups.
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