I have this habit of not pressing record button when trying to video the process of cooking something. This garlic chilli oil video that you can find on my Instagram is the perfect example of me forgetting the record button, AGAIN! I even forgot to take the end product of the garlic chilli oil. So, what you are seeing is the ‘1-day-after’ photo of the chilli oil.

Anyhoo, I know and have seen a lot of chilli oil recipes that doesn’t use sugar(don’t get mad at me) but I do and somehow I just love the whole salty-with-a-touch-of-sweetness in my chilli oil. Please do try and tweak it to your liking. The salt and sugar part is always never the exact measurement. So, its always a good practise to taste-taste-and-taste.


2tbsp of dried chilli flakes

1tbsp sichuan peppercorn

2 dried bayleaves

Salt & Sugar (roughly 1 tsp salt + 1 tsp sugar : this is before I add another teaspoon each for salt and sugar.)

4 cloves of garlic, minced

Sesame seeds

1/2 cup oil (no olive oil please)

  1. Heat up the 1/2 cup of oil until its very hot. Use the wooden spoon method to test if it’s ready.
  2. While waiting for it to heat up, combine all the other ingredients in a bowl and wait for the oil.
  3. Once heated, add the hot oil into the mixture. Please do use a bowl that can stand the high temperature oil. I used a stainless steel bowl for this.
  4. Let it cool down a bit and taste if the salt & sugar is up to your liking. Here, I had to add another 1 teaspoon of salt and sugar.
  5. Then, it is done and ready for you to use.


  1. Dried Chilli : Different types of chilli will give a different heat. So, be mindful when you are buying your chilli as well. In Malaysia, the semi curly dried chilli (known as 273 or ‘cili Kering siam’) that one is very spicy out of the rest. Do check which one you are using because this will need you to alter the salt and sugar measurement as well. The key is having a balance in the seasoning.
  2. Bayleaves : I have tried using cinnamon and star anise but I didn’t quite like the taste of it. Bayleaves give you enough flavour that doesn’t over power the rest (such as garlic or the Sichuan peppercorn).

and of course, use it with any noodles or you can try this Yunnan Rice Noodles Soup recipe.

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