Ingredients
Method
- Heat a medium saucepan over high-heat for approximately 30 seconds.
- Add the peppercorns and reduce the heat to medium-low.
- Move peppercorns around the pan (approximately 20 seconds) or until they start to smoke and become aromatic, being careful not to let the peppercorns burn.
- Once cooled, transfer peppercorns to a bowl and lightly mince them by crushing the shells with the back of a spoon.
- Pour the peppercorn into a glass jar.
- Using the same pan, heat the oil over medium heat 1-2 minutes or util it begins to smoke.
- Carefully pour the oil over the peppercorns and store in your pantry.
Nutrition
Notes
This is one of those ingredients you do not find at the local mega-mart, but it adds so much to the taste of various soup and noodle dishes, as well as stir-frys, and dipping sauces
Alternatively, one can toast, crush the peppercorns, and add unheated oil. Then leave it to infuse over a more extended period.
This should last up to three months in the cupboard.