By Devi Poojari
The ruby red, piquant oil is easily recreated at home with native alternatives to the authentic version made with Korean chilli flakes. Here’s how you can make some for yourself.
1 cup neutral vegetable oil 4 whole star anise 1 cinnamon stick 2 bay leaves 5 tablespoons red chilli flakes 2 teaspoons salt 2 tablespoons shrimp paste 3 tablespoons chopped garlic
Pour the cold oil into a saucepan and add the red chilli flakes.
Place on a low heat and bring up to a simmer slowly. As the oil begins to bubble, crumble in the shrimp paste.
Add the whole spices and garlic and cook for another 7-8 minutes on low heat.
Turn off heat and season with salt. Cool and store in an air-tight jar.