To celebrate the launch of our latest poster with Hetty McKinnon, we are sharing her recipe for ‘Everything Oil’ from her cookbook To Asia, With Love.
It packs a fiery and aromatic punch, adding complexity to her poster recipe for Wontons and Noodles in Ginger-Turmeric Broth.
This recipe is adaptable to suit your preference level for heat - even without the chilli flakes, the other aromats still deliver an incredible addition to everything you eat.
Everything Oil by Hetty McKinnon
Makes 500mL
2 tbsp red chilli flakes
2 tbsp Sichuan peppercorns
2 tbsp gochugaru (Korean red chilli flakes)
1 tbsp sea salt
250mL vegetable or other neutral oil
5 cm piece of ginger, peeled and finely chopped
4 cloves garlic, finely chopped
2 star anise
1 cinnamon stick
In a heatproof bowl, add the chilli flakes, Sichuan peppercorns, gochugaru and sea salt.
Place the oil, ginger, garlic, star anise and cinnamon in a small saucepan over medium–high heat for 3–4 minutes – the oil is ready when it looks thin, like water. Remove from the heat and very carefully pour the hot oil into the bowl with the spices – the oil will sizzle and spit, so stand back. Allow to cool.
Stir before serving. I don’t strain it as the chilli and spices continue to flavour the oil over time. Everything oil can be drizzled over noodles, dumplings, soups and salads. Store in a sterilised jar (no need to refrigerate) for up to 3 months.
Recipe from To Asia, With Love by Hetty McKinnon, Published by Plum, RRP $39.99, Photography by Hetty McKinnon
