Foodie

Wednesday, March 10, 2010

Cilantro Oil

Like i have said in my previous post on Cilantro Pesto, i came to like cilantro and use lots of it, adding it to lots of dishes especially soups. When you have more than you need of fresh cilantro and before they die on you, besides making Cilantro Pesto,  the next best option is to turn it into a infused oil,.  It is not quite the real thing, it is less pungent but it is there in your refrigerator, to put on almost anything - noodles, rice etc. 




Ingredients:

250 ml (1 cup) vegetable oil or olive oil
2 bunches of fresh Cilantro


Method:

.Drop the cilantro into boiling water for a few seconds and refresh in ice water.

.Squeeze the blanched cilantro dry.

.In a high speed blender/food processor, blend the oil and cilantro together for 30 seconds, strain it through a cheesecloth.


Serves

5 comments:

Sonia (Nasi Lemak Lover) said...

Sound good and healthy.

Ube said...

The dim sum places I know in Los Angeles Chinatown add this cilantro oil as one of the dipping/condiment sauces on the table. I believe they use something like a neutral flavored vegetable oil like canola for its subtle taste and little bit of five spice powder for mute effect of the spice not overpowering. Just like the way you did it here. It is very good with any dumplings. I combined it with the chili oil and and it gives the dumplings another layer of yummy kick.

Tuty @Scentofspice.com said...

Lily,

This is a great oil to use for flavoring Mexican / US Southwest type food too! I also like this with grilled fish (sort of a dipping sauce) instead of having to eat the fresh cilantro.

pity said...

really delicious and useful, thanks, ceers from london

Christy said...

One word, HEALTHY!! =)

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