Oven-Roasted Wombok with Maple Crispy Chilli Oil

For the wombok:

• 1 large wombok
• 3 tbsp olive oil
• 3 tbsp pure maple syrup (preferably amber syrup for its rich taste)

For the maple crispy chilli oil:

• 1 ½ cups vegetable or peanut oil 
• 4 red chillies, chopped
• 1 shallot, chopped
• 8 garlic cloves, chopped
• 1 tsp cracked black pepper
• ¼  cup red chilli flakes
• ¼ tsp fennel seeds
• ½ tsp coriander powder
• 1 tbsp paprika
• 1 tbsp soy sauce
• 3 tbsp pure maple syrup (preferably dark syrup for its robust taste)
• ½  tsp salt
• 4 star anise pods

To make the wombok:

1. Preheat the oven to 200°C and line a large baking tray with parchment.
2. Cut the wombok into quarters and remove the very outer leaves.
3. On the baking tray, drizzle the wombok quarters with olive oil and maple syrup.
4. Roast for 15 minutes, until tender and starting to char on the edges. 

To make the maple crispy chilli oil:

1. In a pan, pour in the oil and add the chillies, shallot, garlic, star anise and fennel seeds.
2. Over a low-medium temperature, simmer the oil for 20-30 minutes or until the ingredients start to brown. Be careful not to burn.
3. Remove from the heat and allow to cool for 2-3 minutes. The ingredients will infuse the oil even further.
4. In a heat-proof bowl, combine the chilli flakes, paprika, soy sauce, maple syrup, black peppercorns, coriander powder and salt.
5. Using a sieve, strain the warm oil into the bowl. Keep the strained crispy ingredients to the side and allow to cool.
6. Pick out the star anise and then stir the crispy ingredients back into the oil. 
7. Transfer to a container or glass jar and place in the fridge overnight to let the flavours develop further.
8. Stir before serving.