Combine the bay leaves, star anis, cinnamon powder, salt and 250ml vegetable oil and heat over medium-high heat. The oil should reach between 190 -200 C.
Carefully pour the oil through a filter, to get rid of the bay leaves and the star anis, into a ceramic, heat resisting bowl. While the oil is bubbling, add the chili flakes and use metal spoon to stir gently, so they’ll cook thoroughly
Leave the oil to cool for at least 2 hours before transferring it into your bottle. Your oil is now ready for use, but the taste will we even more intense after you let it mature for about a day.
The oil can be stored at room temperature for about a month and up to six months in the fridge