Chili Garlic Oil

Chili Garlic Oil is basically a neutral oil such as vegetable oil or olive oil infused with garlic and chili peppers. Sometimes a simple hot sauce or sriracha is quite overwhelming, a bit “focus-on-me” spice, and this is when Chili Garlic Oil becomes handy.

Chili Garlic Oil is a famous Asian condiment that is a combination of oil, garlic and chili peppers. This recipe is incredibly easy to make, I promise you won’t buy a jar commercially anymore. A simple way to enhance the flavors of any dish. You can pour it on noodles, add it to pasta dish, use as a dip for your Artisan bread, pair it with baked potatoes, tomatoes or cucumbers. Add it to your salad, serve it with crudeties and for marinating too.

How to Make Chili Garlic Oil?

Chili Garlic Oil is so easy to make, all you need is 25 minutes of your time and you can get to enjoy it with fish, soup, ramen and other food. Heat the vegetable oil in a deep pan over medium heat for 3 minutes, then turn the heat to medium-low. Cook finely minced garlic onto the oil for 12-15 minutes. Add the fresh red chili and red dried chili. Mix together for 5 minutes. At this point, you can add all the ingredients such as the smoked paprika, white sugar and calamansi juice. Continue cooking for 3-5 minutes. Let it cool then transfer to a glass container.

You may also like my other condiment recipes:

Sweet and Sour Sauce

Chili Garlic Oil Recipe


1 3/4 cup vegetable oil

1 cup garlic, finely minced

1/2 cup fresh red chili, finely chopped

1/4 cup dried chili, crushed

1 teaspoon smoked paprika

2 tablespoons white sugar

2 tablespoons calamansi juice

1 1/2 tablespoon salt


  1. Heat the vegetable oil in a deep pan over medium heat. After 3 minutes, turn the heat to medium-low.
  2. Add finely minced garlic into the oil. Stir constantly for 12-15 minutes.
  3. Next, add fresh chili pepper and dried red chili pepper, stir together continuously for 5 minutes.
  4. Then add the rest of the ingredients; smoked paprika, white sugar and calamansi juice. Continue cooking for 3-5 minutes.
  5. Let it cool before transferring to a glass container.

Serve and enjoy this Chili Garlic Oil with family and friends!


  • You can substitute vegetable oil to olive oil. Only use neutral oil for this recipe.
  • You can manually chop the fresh chili or use a food processor for convenience.
  • Refrigerating it may cause the Chili Garlic Oil to cloud and solidify, but it’s not going to affect the flavor.
  • If fresh chili isn’t available, you can replace it to dried red chili.
  • If stored in a sterilized glass container, Chili Garlic Oil can last up to 6 months.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

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If you tried and loved this Chili Garlic Oil recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

Homemade Salted Caramel Sauce

You only need 4 easy ingredients to make this Homemade Salted Caramel Sauce. It’s perfect for almost anything from cakes, cupcakes, cheesecake, cookies, brownies, apple pie to scones and more!

This Homemade Salted Caramel Sauce is liquid gold as you can use it to almost any desserts you can think of. It is sweet, salty, sticky and butter, and tastes so good on anything you partnered it with. This caramel sauce recipe does not require a candy thermometer. It is important to watch it very carefully so it will not burn. It only takes 10 short minutes to make it, it will thicken as it cools.

How to Make Homemade Salted Caramel Sauce?

In a medium saucepan, heat granulated white sugar over medium heat. In my case, I don’t mix the sugar until it melts into thick brown, amber coloured syrup. Be careful not to burn. At this stage, add the butter. It will rapidly bubble, so watch carefully. Stir the butter about 2 minutes or until is completely melted. Drizzle heavy cream very slowly while stirring. It will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise as it boils. Remove from the stove and stir in salt. Allow the syrup to cool down before using it to any desserts. Caramel sauce thickens as it cools.

You may also like my other sauce recipes:

Sweet and Sour Sauce

Homemade Keto Condensed Milk

Fish Balls Sauce

Homemade Salted Caramel Sauce Recipe


1 cup (200 grams) white granulated sugar

6 Tablespoons (90 grams) salted butter, room temperature (cut up into 6 pieces)

1/2 cup (120 ml) heavy cream

1 teaspoon salt


  1. In a medium saucepan, heat granulated sugar over medium heat. Don’t mix the sugar, just let it melt for a while. Sugar will form clumps but it will eventually melt into thick brown, amber-coloured syrup. At this point, use a high-heat resistant rubber spatula or wooden spoon, stir the sugar constantly. Be careful not to burn it.
  2. Once the sugar has turned into an amber-coloured syrup, immediately add the butter. The caramel will bubble rapidly at this stage, be careful.
  3. Continuously stir until the butter is completely melted, about 2 minutes.
  4. Drizzle in 1/2 cup of heavy cream very slowly while stirring. Again, the mixture will rapidly bubble when the heavy cream is added. Allow it to boil for a minute. It will rise as it boils.
  5. Turn off the heat and remove the saucepan from the stove. Add 1 teaspoon of salt into the sauce. Slightly cool the caramel sauce and allow it to thicken.

Serve and enjoy this Homemade Salted Caramel Sauce with family and friends!


  • Be careful not to burn the sugar. Don’t worry when the sugar forms clumps, it will eventually melt and turn into a thick brown amber-coloured syrup.
  • When you add the butter into the melted sugar, it will bubble rapidly. Same will happen once you add the cold heavy cream.
  • After adding the butter and you noticed that the sugar is clumped up, immediately remove the saucepan from heat and vigorously whisk it until it is combined again. Keep whisking then return to heat when it’s all combined again.
  • You can wear kitchen gloves to avoid splatter.
  • Once the caramel sauce cools, it will thicken. At this stage, you can pour it in a glass jar and cover the lid tightly. Store up for 1 month in the refrigerator. It will solidify in the refrigerator, just reheat it before using again.

Made this? Tag me on Facebook @asliceofkatenz and Instagram @asliceofkatenz and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this recipe, please like and leave a comment below! Thank you!

keto and low carb

Homemade Keto Condensed Milk

Life is sweeter with sugar but Life is better with condensed milk! Imagine the endless possibilities you can make with it; flan, custard, dulce de leche! Oh my, I’m literally drooling while I’m writing that sentence. But what about the sugar content? Yes, it has heaps of sugar! So, today we’re going to replace that life-threatening sugar to a more acceptable alternative to make homemade Keto condensed milk.

As a child, I remember slowly pouring condensed milk into pandesal (Filipino bread roll) and eating it with such delight. I would scoop it with a spoon and eat it mindlessly like a lollipop. I’m a sweet tooth and live with sugar since the day I was born. No wonder I’m in a borderline to having Type 2 Diabetes. When I heard that from my Doctor, it saddened me. I thought back then that I could never live without sugar, but I was wrong. I started my Keto diet last year for 2 months and got back to my “normal” eating habit and gained those excess pounds again. This year, I promise myself to be consistent and to care about my health more. I’m serious about entering the Keto lifestyle.

But lately, I’ve been craving for Brazo de Mercedes, Filipino soft meringue cake with sweet custard filling which is made of condensed milk and egg yolks. Then I wondered I just need to replace the sugar and the condensed milk on the original Brazo de Mercedes recipe. So making homemade Keto condensed milk came to mind.

Homemade Keto Condensed Milk


2 cups heavy cream

2 tablespoons unsalted butter

1/3 cup erythritol   

How to Make Homemade Keto Condensed Milk?


1. In a medium-sized saucepan or skillet, place all the ingredients over medium heat.  

2. Bring to a boil,  then turn to low heat and simmer until reduced by nearly half. Stir several times for approximately 15-20 minutes to prevent scorching.  

3. Once the Keto Condensed Milk is thick and gooey, turn off the heat and cool it down for 10 minutes before putting it in the fridge.   

4. Leave in the fridge for at least 4 hours before using.  

Serve and enjoy this Homemade Keto Condensed Milk with family and friends! 


  Why is Erythritol good for you?

Erythritol is the sweet ketogenic ingredient which used to substitute sugar. It is a sugar alcohol, approximately 60-80% as sweet as the regular sugar.

  • It doesn’t cause a blood sugar spike, which is good for diabetics.
  • It can decrease plaque and even helpful in preventing tooth decay.
  • A good sugar substitute to be used in Keto recipes.

Did you make this Homemade Keto Condensed Milk? Please leave us a comment below.