To begin making the Chilli oil, firstly prep all the ingredients and keep them ready. 

Heat oil in a pan on medium heat. To this add the sliced garlic and fry until it turns into a lovely golden brown colour. Gently stir the garlic at regular intervals. 

In the meanwhile, in a mixing bowl, combine the red chilli flakes, brown sugar, grated ginger, toasted sesame seeds, star anise and dark soya sauce. 

Once the aroma of the garlic wafts in the air and has turned brown in colour, turn off the heat and pour the hot oil and garlic over the red chilli flakes mixture. 

Allow Chilli oil to cool and store in a sterilized air tight container. 

This chilli oil can be stored in the refrigerator for 4-5 months. 

This versatile chilli oil can be used as a dipping sauce along with its sediment with momos, dumplings and wontons. It can be used as a base oil to stir fry veggies and meat of your choice. It can also be used to toss simple fried rice and noodles too. 

Apart from that, this chilli oil can be drizzled on soups , salads and pastas. It could also be drizzled on eggs such as Herb & Cheese Mushroom Omelette Recipe or Fried Egg Recipe - Sunny Side Up. 

This chilli oil when used as  base layer on breads for bruschettas and crostinis, tastes absolutely delicious.