| � | Tibetan Name | English Name | Quanity | Further Information |
|---|---|---|---|---|
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"Bird-eye" Chili | 200 gm | By Gernot Katzer |
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Sichuan pepper corns | 2 teaspoon | By Gernot Katzer |
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Black cumin seeds | 1 teaspoon | By Gernot Katzer |
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Garlic | 6 cloves | By Gernot Katzer |
| � |
|
Salt | 2 teaspoon |
Salt Institute,
USA |
| � |
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Vegetable oil | 200 ml | � |
| � | � | � | � | � |
Grind the chillies (with seeds) and garlic. Mix them with Sichuan pepper corns, cumin seeds and salt. Heat the oil in a pot until steaming hot. Turn off the flame. Gently pour the chili mixture into the hot oil. Cool before storing in an air-tight container. Always use a dry clean spoon. Should stay fresh for several months.
Do NOT engage in foreplay immediately after eating it.
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