You Can Easily Make Annatto Oil With 2 Ingredients

It's super easy!


 

Annatto seeds or atsuete seeds, are used to color the rice served with your your favorite chicken barbecue. It's an iconic and expected of many barbecue places to serve their rice tinged with the yellow-orange hue taken from the seeds. 

 

This one-bowl meal combines classic favorites.
 

 

But how does one make it? 

 

It's pretty easy to make. In fact, finding the seeds may be harder to do. Once you obtain the seeds, it's a matter of a simple heating, infusing, and (the optional) cooling process with the other ingredient: the oil.

 

What type of oil you use is a personal choice. We suggest a neutral tasting oil, such as canola, corn, vegetable, or even palm oil to allow the gorgeous hue of the annatto and its earty flavors be the star. Once you add it into your dish, be it rice, a stew, or a marinade for your chicken inasal, its brilliant color will dye every ingredient it comes into contact with. 

 

Rice to complement barbecued pork or chicken.
 

 

Here's how you make it: 

 

Pour 1/4 cup oil into a saucepan. Add 2 tablespoons annatto (atsuete) seeds. Heat over a medium heat until just heated and seeds just begin to sizzle with the heat. Turn off the heat, and let the seeds steep in the oil until just warm. Stir occasionally to let the seeds transfer its color to the oil. Once warm, strain the seeds and use the oil immediately for best results. 

 

 

Annatto seeds photo license by Creative Commons

 

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This adobo version is peppery, garlicky, and has an earthy flavor from the atsuete!

 

Filipinos love barbecue-especially when it's served with atsuete-colored java rice and a siding of sweet-sour pickles (atsara).

 

This grilled seafood dish is surprisingly simple to make!

 

Use miki noodles to make this pancit dish.

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