Jessica Nguyen is a passionate home cook living in Melbourne, whose mission is to inspire people to cook at home for themselves and for the people around them, one Instagram story at a time.
Jess has been featured on Vogue, The Iconic, 'Shameless' podcast and The Foot Notes to name a few. Her easy to follow recipes that she shares via her Instagram in an approachable and educational way, have gained her a highly engaged audience. Each step of her recipes are broken down and explained with practical tips, making it super easy to follow. The whole recipe is then saved on “Highlights” to recreate at home. She also loves to share her fans creations encouraging us all to give her recipes a try.
Whether you’re an aspiring cook looking for weekly inspiration, a novice who wants to get better, or someone who appreciates visual ASMR, her recipes and content will have something for you.
We catch up with Jess at home who shares with us her Famous Chilli Oil recipe, which, just like her favourite Suboo outfit – packs a punch!
You can find her on Instagram @jessica_nguyen_.
JESSICA NGUYEN’S CHILLI OIL
- 1 litre of neutral oil (vegetable, canola or peanut oil works best)
- 10 bay leaves
- 1 large piece of ginger, roughly sliced
- 6 cardamom pods, crushed with the side of your knife
- 6 pieces of star anise
- 4 stalks of spring onions, roughly chopped into 5cm stems
- 1 red onion, roughly chopped
- 2 cups of dried chilli flakes
- Heat the oil in pan and once hot, add the dry aromatics: bay leaves, star anise and crushed cardamom pods.
- After 2 minutes, add your fresh aromatics being the sliced ginger, spring onions and red onion.
- Cook for 5 minutes on medium/low so that all the flavours can infuse into the oil. If the oil is too hot and furiously boiling, you will burn the aromatics versus allowing them to slowly infuse into the oil.
- Turn off the stove and remove from the heat, allowing to cool down for 5 minutes. Once the oil has cooled down, strain the mixture into a bowl using a sieve to separate the aromatics from the oil.
- Now slowly add your dried chilli flakes into the oil, mixing to combine and allowing to infuse and impart red colour into the oil.
- Once the chilli oil has cooled down, spoon into sterilised glass jars and seal. You can sterilise glass jars by thoroughly cleaning and then boiling them on high heat fully covered in a pot for 5 minutes. Remove from the boiling water and allow to dry and return back to room temp before using.
- Store in your pantry and spoon over any food or dish that your heart desires.