Peanut rayu

Name: Peanut rayu
Total time: 1800 s
Yield: 2 big jars
Cuisine: British
Ingredients: 1 head garlic, peeled and sliced; 1-2 shallots, peeled and diced; 200 ml sunflower oil for frying; 3 cm garlic, grated; 5 tablespoons sesame seeds; 5 tablespoons shelled peanuts; Tablespoon cloves; 1 aniseed; Pinch brown sugar; 2-3 tablespoons chopped dried medium hot chilies, with seeds

Milla @chefmamita

This is a very crunchy, versatile rayu, that brings a beautiful kick to your meals. Just add a spoonful on the side, or sprinkle a bit of oil on the top.
If you think it is too hot, just add a bit more oil. If not hot enough, add more chili powder. The recipe measurements are a bit vague, as the flavour differs every time, depending on the ingredients.

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Ingredients

30min

2 big jars

1 headgarlic, peeled and sliced
1-2shallots, peeled and diced
200 mlsunflower oil for frying
3 cmgarlic, grated
5 tablespoonssesame seeds
5 tablespoonsshelled peanuts
Tablespooncloves
1aniseed
Pinchbrown sugar
2-3 tablespoonschopped dried medium hot chilies, with seeds

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Steps

30min

1

Add all ingredients but chilies to the pot, cook until garlic becomes golden, watch out carefully, as they change from golden to brown quickly. You want them crispy, not burnt.
2

Turn heat off. Pour chili in. Let the oil cool down, then pour the mix into a jar. Top up with some oil. Taste the mix the next day. If not hot enough, mix a bit of chili powder in. Enjoy!