The best sauce in chiu chow is not chiu chow chili. The best should be satay sauce. You can use it for fried rice, for pork ribs, for dry noddles, for anything.
This looks great and unlike Sichuan oil, is a whole lot easier. Couple of questions though, since you use fresh chilis, does the oil become cloudy when cooled and do you know how long it will last? If it does get cloudy, can you avoid this by simply cooking the fresh chilis a bit longer to evaporate the moisture they contain? I would imagine eliminating any liquid would also help the oil to stay fresher longer. If it's not an issue, then I'm good to go. Love you, love your channel and keep up the great work my friend!
Making my own chili oil has always seemed intimidating, even though I probably spend half of my time cooking Chinese dishes. I think it's probably trauma with chili smoke after having to breath it through 5 flights of stairs in my old xiaoqu in Kunming, where all the grannies were frying chilies all day long :D Thanks for the video, will definitely give it a try!
I've made this 3 times now, first time it was too hot, but still delicious. 2nd time I cut back on dry chilies and it was really good, but no crunch. 3rd time was soo good, and the oil itself, I like to fry potatoes with it, makes them nicely spiced! Thanks for the video Andong!!
I made it last week, or a close approximation with lockdown available ingredients, and oh man I am completely addicted. Can't stop adding it to everything or simply tasting it on some bread. It is not hot oil, it is a mystical experience.
Oh man this was so good. I did cheat and used store chilli flakes but it still turned out insanely good. I am now addicted and I haven't eaten food without chili oil for past few days. I even ate a teaspoon of it just now. What have you done? It's like cocaine for tastebuds
Oh, thank you!! I didn’t know how to make the chili flakes. Now I do. I had imagined it was way more complicated. Now I wonder why I thought that and am very grateful that someone is around to point out the obvious
I just made this and WOW. So fragrant and flavorful. I gave it a slight spin and added a couple big nubs of ginger. made a sauce by adding some scallions and black vinegar and it was slap yo momma delicious. Thank you!!
The jar method tends to work very well for large heads of garlic with few cloves like you have there. For smaller heads of garlic with more cloves (like you find where I am), it tends to be way too hard to shake all the peel off. About half will require manual peeling.
You should try putting a couple of cloves in the microwave on low or medium power, just for a few seconds. that works really well! I use this method all the time. You only have to find out how much time and how much power you give them.
So, the garlic thing, the fastest way for masses I've found thus far is hand rolling. Smash the head into the cloves, grab a few cloves, and roll them as you would to make a ball out of dough.The points of the cloves will protrude- but the pressure of the rolling will bend the softer inside more than the brittle shell can bend with it. The result is that the shells roll off,and you can blow the garlic hulls out of the bowl, leaving only the clothes.
being an avid chili-head when I first ran across this wonderful delight (in a NYC noodle - steamed-bun restaurant) I simply had to know how to make it. The version you showed Aleksey was VERY complicated. I usually just heat oil and pour the hot oil over the chopped dried chilies. but after moving to mexico 37 years ago the number and varieties of dried chilies has increased 100 fold and I just love experimenting with mixing and matching different chilies with other aromatics and herbs and spices. you video here is a great tutorial for incorporating disparate ingredients. All the best to everyone out there in youtube land. Jim Oaxaca
Our restaurant in Cincinnati, Uncle Yip's, makes our own hot chili oil, mostly for dim sum, but can used on most dishes. He is correct, hot chili oil is almost addictive. I make my own hot sauce, more western style, but the oil makes the difference. What a beastly taste!
Oh my! Have been making my own Sichuan style chili oil for years but gave this recipe a try. It is just next level. Tried t still slightly warm on a sourdough breadslice with avocado and couldn’t stop eating!
The way you kind of synced your voice with the music in the first half was very catchy. The way it blended with the visualizations was flawless! Great video, team!
I literally have watched soooooo many ways to make this chili oil. I already make my salsa macha and its so addictive. But this one, I will definitely make it, im salivating here...😁😏
I've already been making my own version of chili garlic oil using only fresh chilis, so thanks for your video, it will be a useful guide for my next homemade chili garlic oil experiment! You're AWESOME!🔥
Stumbled upon your channel a while ago (the Döner@home video, which was hilarious) and only now had the chance to dig this recipe and try it out. Man. Made it, tasted it right away with some leftover spaghetti and jeez. Awesome. Like made my day awesome. Great video, great content!
I just discovered you! Great stuff. I have a couple of tips for you. The first one I discovered recently. To peel garlic cloves quickly, pour hot water over them. Let stand for one minute. The skins slip right off. The second has to do with getting the garlic smell off your hands... when you are done touching the garlic, rinse your hands with cold water, and while they are under the water, rub stainless steel all over your fingers. I use anything in my sink, a spoon , fork or whatever, as long as it is stainless steel. Ta da!
I just stumbled across this video. I love to see that you use a good amount of time to make quality content and informative description below the videos. I'm definitely a subscriber now. You're awesome!
Hi Andong... this THE one recepi I was looking for... so simple so flavorful😋... and so wanted cause living countryside Netherlands 🇳🇱 for some reason they don’t sell this chili 🌶 oil over here.. I could get it when living in Amsterdam... however it is nowhere to found where I live now as down Southwest Netherlands is closer to England than to Amsterdam .. your recepi is far better than store bought 🙏🏼😍
Ich hab dieses Rezept vor ein paar Monaten gemacht und nun wollen 3 von den Arbeitskollegen meiner Mutter, dass ich es für sie auch mache haha aber echt genial
Made this to go alongside a steak and was very much not disappointed, much more mild than a straight dried chili flake and powder based hot oil. Very much enjoyed this, enough to leave a comment. Thank you Andong.
The best chili oil recipe I have ever watched. Thank you very much. I will try your this very delicious recipe with some habanero peppers which I finally found from my local shopping center. Wish me good luck. If I survşve the pain, I will update you here. Regards from Canada.
Ok, I'm from Guatemala: we don't eat eat Spicy anything. I'm going to try to make this & God willing it won't be spicy, just tasty! Thank you for breaking it down. Muchas Gracias😉😊👏🙏
In China, Chili-Oil is king in almost every part of it. People even add dried fried fish or meat for extra umami. Chili oil is everything on top of rice or in a noodle dish. I personally think it's great on anything other than sweets.
This is delicious. I ate it with dumplings right after it finished cooking, and then I ate with everything I could find handy- bread, toast, rice toasts, eggs! It was delicious.
Just get Naga chilly pickle ; it’s super tasty and insanely hot if you’re silly enough to eat too much too quickly. Bhut Jolokia is grilled before being crushed with garlic and ginger. Musrard seed oil is used and sometimes olives are added.
In México we have the same, though here it is called "salsa macha", and unlike the chinese version we use piquant chiles of the same variety, in here they are called "pico de pájaro" (bird's beak) or "chile de árbol" (tree's chiles, because the plant after a year or two looks like a small tree), if you can buy the "Yahualica" variety even better though those are way more hotter. Procedure: heat two cups of oil, turn it off, add a pound of chiles and quickly get them off the oil, liquefy them with a peeled head of garlic, the oil once it cools and optionally you can add toasted or roasted seeds like sesame, sunflower seeds (peeled), pumpking seeds (peeled), or more traditionally roasted peanuts. Transfer to a glass container. You can add salt at the very end once you taste it, for more flavour let it rest for a few days (avoid direct sunlight so it doesn't spoil). Reccomendation: buy mexican pico de pájaro chiles (or chile de árbol), the chinese (also called "japanese chiles") are vastly inferior in quality compared to the mexican varieties, compared to others the mexican varieties have richer flavours though avoid Yahualica if you can not stand extreme piquancy.
I always have a batch of Sichuan chili oil on hand, but looking forward to trying this version! Quick question: what brand of analog timer do you have? The one that turns red when set?
I just discovered you about 1 month ago. I have been binge watching a lot of your shows. Love it! Love the fact you speak at least 3 or more languages - impressive! I love the length you go to for explanation and information. The one thing I need to know (yes, NEED) in most videos - do we need to refrigerate the finished product? This video and the other chili crisp recipe you shared? Can't read the Chinese bottled generic stuff. I live in Hawaii, so humidity is a problem. (ie. My fridge is already stuffed, so anything I don't have to put in is great) . P. S. Have you done sriracha yet?!
I make that version but I leave the peppercorn in and just remove the large aromatics. Here in California we never get fresh red chilis so the version I just saw is impossible to make.
peachmelba1000 wow thanks for the quick reply. And my girlfriend doesn’t like ginger much. Is there another ingredient that could replace it. Only one i could think of is garlic i guess
I make this stuff all the time for me and my friends. The peppers I use are a milder version which is really hard to find. Everyone that says they are mild peppers are lying. Getting ready to make another batch today. Finally found a distributor that sells a milder pepper. Now I know what a milder pepper looks like. Shorter and fatter.
@@karjeecheng9024 I get mine at the local supermarket. The Aeon and the Tesco (soon to be renamed "Lotus's" do sell it but, as I said, supplies are intermittent. They've both been out of it for the last month and a half. Luckily I have a couple of unopened bottles in the cupboard. I wonder if Lee Kum Kee only makes it 3-4 times a year. Their other stuff is constantly in stock.
Carbon steel wok, I approve! Teochew, chiu chow, Chaozhou... Can be complicated just getting our "ethnic background" across. My favorite to use with kway tiao soup/chiu chao ho fun
I love how honest this is, you rock dude, keep up the great job! I was looking for a good chili oil recipe and this is the one i'll try out of many watched videos, it simply sounds the most delicious and the moethod of making it seems like a good way to enhance the flavour.
@@mynameisandong I did, and i am! although, next time i think i'll add more elbow grease and actually thinly slice the fresh chilies then mush em up with the salt, not to make it a paste but to kind of still keep the chili slice shapes, mainly just for aesthetics, i'd say using a blender is a perfect way to save time for the fresh chilies. Again, thanks dude, keep up the great work!
Heat Vegtable oil with garlic, ginger, and Bay Leaf. If I have some fresh chili's, I chop them a bit and them to the vegtable oil. Afer awhile, I'll strain the vegtable oil. Next, add a shake of sesami oil and some soy sauce. Finally, I'll pour the strained vegtable oil over the chili flakes and stir.
Me gusto tu receta. Porque se cocinan los ingredientes de manera uniforme. No se agrega el aceite caliente encima de los ingredientes, sino que se cocinan.
Oh fucking WOW! I didn't follow your amounts closely just by watching like I do always when cooking. What I changed: I nearly doubled the garlic since I was planning on using my very hot Habanero and I needed some counterpart to the hotness. Then: Before starting I roasted around 1 Tablespoon (for your amount) of secchuan pepper and ground it up. At the end after sesame oil I added it in. That made a word of difference! It changed a very great chilli oil to culinary-sex at the very top level! What I also did was adding more sugar and also a bit sweet soy sauce. It tasetes so great I barely can hold myself back eating that glasses now spoon after spoon without anything to put it on. Here's what I roughly changed. Took some notes so I can lateron recreate this version (in German language): www.evernote.com/shard/s512/client/snv?noteGuid=f6be9878-f488-4f9a-8c5c-831e434f3c60¬eKey=71ea09d7d4ec11d02d7dd6f13a3a1ebc&sn=https%3A%2F%2Fwww.evernote.com%2Fshard%2Fs512%2Fsh%2Ff6be9878-f488-4f9a-8c5c-831e434f3c60%2F71ea09d7d4ec11d02d7dd6f13a3a1ebc&title=VERDAMMT%2Bfucking%2Blecker%2BChina%2BChili%2BOil%2521
I am a person from chiu chow. I am watching a guy in Berlin teaching me how to make chiu chow chili and he is amazing. 👍
The best sauce in chiu chow is not chiu chow chili. The best should be satay sauce. You can use it for fried rice, for pork ribs, for dry noddles, for anything.
@@shengbinwu6287 You can even use it for satay! (or can you?)
我们德国人厉害不咯😂
厉害厉害！尊敬！
@@888SpinR 5nc
Add 2 3 drops of oil while blending dry chillies, It'll get rid of most of the chilli dust. A golden tip by a man from land of spices🤓😎😝😝.
😂 Ha bhai
I'll show you a golden tip.
@@daweeklygeek6118 Prosthetics don't always work as you want them to.
@@harshgandhi100 Yeah, hopefully the feeling comes back soon. Doctor didn't mention how long it would be.
@@harshgandhi100 LMAO
Best youtube recommendation I've gotten in 10 years. 24 hours later, watched so many videos! Love the style and the content.
As a Chinese, why am I learning how to make Chili Oil from a LaoWai? Because it's super authentic and your videos are interesting and well edited.
@@mynameisandong , No, thank you!!
He deleted his reply on your comment. I wonder why?🤔
@@snap19 TH-cam does randomly delete comments from time to time. Guessing this time it was to a TH-camr
I’m spending my time watching a lot of chili oil recipes. I didn’t know there were SO many versions 😮.
This looks great and unlike Sichuan oil, is a whole lot easier. Couple of questions though, since you use fresh chilis, does the oil become cloudy when cooled and do you know how long it will last? If it does get cloudy, can you avoid this by simply cooking the fresh chilis a bit longer to evaporate the moisture they contain? I would imagine eliminating any liquid would also help the oil to stay fresher longer. If it's not an issue, then I'm good to go. Love you, love your channel and keep up the great work my friend!
Making my own chili oil has always seemed intimidating, even though I probably spend half of my time cooking Chinese dishes. I think it's probably trauma with chili smoke after having to breath it through 5 flights of stairs in my old xiaoqu in Kunming, where all the grannies were frying chilies all day long :D Thanks for the video, will definitely give it a try!
I've made this 3 times now, first time it was too hot, but still delicious. 2nd time I cut back on dry chilies and it was really good, but no crunch. 3rd time was soo good, and the oil itself, I like to fry potatoes with it, makes them nicely spiced! Thanks for the video Andong!!
I made it last week, or a close approximation with lockdown available ingredients, and oh man I am completely addicted. Can't stop adding it to everything or simply tasting it on some bread. It is not hot oil, it is a mystical experience.
I made this oil- it is insanely good, it blows my mind. I love it!! Thank you
dude, the garlic trick changed my life man, thanks for the tip
Oh man this was so good. I did cheat and used store chilli flakes but it still turned out insanely good. I am now addicted and I haven't eaten food without chili oil for past few days. I even ate a teaspoon of it just now. What have you done? It's like cocaine for tastebuds
Oh, thank you!! I didn’t know how to make the chili flakes. Now I do. I had imagined it was way more complicated. Now I wonder why I thought that and am very grateful that someone is around to point out the obvious
I just made this and WOW. So fragrant and flavorful. I gave it a slight spin and added a couple big nubs of ginger. made a sauce by adding some scallions and black vinegar and it was slap yo momma delicious. Thank you!!
The jar method tends to work very well for large heads of garlic with few cloves like you have there.
For smaller heads of garlic with more cloves (like you find where I am), it tends to be way too hard to shake all the peel off. About half will require manual peeling.
You should try putting a couple of cloves in the microwave on low or medium power, just for a few seconds. that works really well! I use this method all the time. You only have to find out how much time and how much power you give them.
So, the garlic thing, the fastest way for masses I've found thus far is hand rolling. Smash the head into the cloves, grab a few cloves, and roll them as you would to make a ball out of dough.The points of the cloves will protrude- but the pressure of the rolling will bend the softer inside more than the brittle shell can bend with it. The result is that the shells roll off,and you can blow the garlic hulls out of the bowl, leaving only the clothes.
Goddamnit, can't listen AND type. cloves, not clothes.
being an avid chili-head when I first ran across this wonderful delight (in a NYC noodle - steamed-bun restaurant) I simply had to know how to make it. The version you showed Aleksey was VERY complicated. I usually just heat oil and pour the hot oil over the chopped dried chilies. but after moving to mexico 37 years ago the number and varieties of dried chilies has increased 100 fold and I just love experimenting with mixing and matching different chilies with other aromatics and herbs and spices. you video here is a great tutorial for incorporating disparate ingredients. All the best to everyone out there in youtube land. Jim Oaxaca
I did this one with thai chili flakes, it was very nice! I have it in almost anything!
Omg I’m half Chiu Chow and chili oil runs through my veins. I’m so excited to try your recipe!
Our restaurant in Cincinnati, Uncle Yip's, makes our own hot chili oil, mostly for dim sum, but can used on most dishes. He is correct, hot chili oil is almost addictive. I make my own hot sauce, more western style, but the oil makes the difference. What a beastly taste!
I make these but with the smaller chilli we have.
I add ketchup with the chilli garlic oil to make a sweet and spicy dip for tempura.
Spicy heaven
Oh my! Have been making my own Sichuan style chili oil for years but gave this recipe a try. It is just next level. Tried t still slightly warm on a sourdough breadslice with avocado and couldn’t stop eating!
about 1 year later I can say that this recipe is amazing.
Thanks dude
Just made my second batch, it's sooo good. Thanks for the video!
The way you kind of synced your voice with the music in the first half was very catchy. The way it blended with the visualizations was flawless! Great video, team!
Love the two different chili made it sticky not dry like most Chilli oil. Love this recipe. Thnx so much.
I literally have watched soooooo many ways to make this chili oil. I already make my salsa macha and its so addictive. But this one, I will definitely make it, im salivating here...😁😏
Good job, Andong !
Now which oil did you use or best to use?
I've did many of those, but your recipe beats the ass man. Favorite one!
Thanks for the tips. Neat way to make this chilli oil 😮
I follow your ingredients. Since I'm a spicy lover and Chiu Chow chili oil is my favorite. I'm getting excited about this 😋😘🌶
hi im from phillippnes i do sale my own chilli garlic oil..
This guy is actually so good at speaking Chinese. You can tell he spent a lot of time there!
I've already been making my own version of chili garlic oil using only fresh chilis, so thanks for your video, it will be a useful guide for my next homemade chili garlic oil experiment! You're AWESOME!🔥
Hey awesome recipe, congrats! What if I want to make it without garlic! How should I do it?
Stumbled upon your channel a while ago (the Döner@home video, which was hilarious) and only now had the chance to dig this recipe and try it out. Man. Made it, tasted it right away with some leftover spaghetti and jeez. Awesome. Like made my day awesome. Great video, great content!
I just discovered you! Great stuff. I have a couple of tips for you. The first one I discovered recently. To peel garlic cloves quickly, pour hot water over them. Let stand for one minute. The skins slip right off. The second has to do with getting the garlic smell off your hands... when you are done touching the garlic, rinse your hands with cold water, and while they are under the water, rub stainless steel all over your fingers. I use anything in my sink, a spoon , fork or whatever, as long as it is stainless steel. Ta da!
My grandma from chaozhou but migrate to Indonesia. They food is awesome delicious..
I just stumbled across this video. I love to see that you use a good amount of time to make quality content and informative description below the videos.
I'm definitely a subscriber now. You're awesome!
Hi Andong... this THE one recepi I was looking for... so simple so flavorful😋... and so wanted cause living countryside Netherlands 🇳🇱 for some reason they don’t sell this chili 🌶 oil over here.. I could get it when living in Amsterdam... however it is nowhere to found where I live now as down Southwest Netherlands is closer to England than to Amsterdam .. your recepi is far better than store bought 🙏🏼😍
Hi Eilieene, where exactly do you live? Zeeland or Goeree Overflakkee (where I live)?
That is close to my chili oil recipe. I used oyster sauce instead of soy sauce. I also added vinegar and salt as preservatives.
Andong you are awesome my dude. One of the most underrated TH-camrs. Carry on and don’t give up!!!
Love this 😍 i wanna make this as home business. But i wonder how long this will last or the shelf life? Thanks 😊
Ich hab dieses Rezept vor ein paar Monaten gemacht und nun wollen 3 von den Arbeitskollegen meiner Mutter, dass ich es für sie auch mache haha aber echt genial
I'm going to make this today, Im always looking for different flover notes to explore. Thank you
I know this recipe by heart now, it is so good. But I keep coming back to this video just to enjoy
Keep up the positive energy, loved the video!
Made this to go alongside a steak and was very much not disappointed, much more mild than a straight dried chili flake and powder based hot oil. Very much enjoyed this, enough to leave a comment. Thank you Andong.
I love your passion for Chinese food! I'm a Korean person who loves Chinese food :)
The best chili oil recipe I have ever watched. Thank you very much. I will try your this very delicious recipe with some habanero peppers which I finally found from my local shopping center. Wish me good luck. If I survşve the pain, I will update you here. Regards from Canada.
Ok, I'm from Guatemala: we don't eat eat Spicy anything. I'm going to try to make this & God willing it won't be spicy, just tasty! Thank you for breaking it down. Muchas Gracias😉😊👏🙏
Thank you! I made some and it tastes great.
im half chinese, ur pronounciation is amazing for a foreigner!
I am chuichowness and I had no idea how to make this kind of chilli oil. Btw it goes perfectly with beaf and leek rice cake!
In China, Chili-Oil is king in almost every part of it. People even add dried fried fish or meat for extra umami. Chili oil is everything on top of rice or in a noodle dish. I personally think it's great on anything other than sweets.
I just have to click that ThumbsUp for every of your videos!
👍👍👍👍👍👍👍👍👍
You can add a little bits of dried shrimps or shrimp paste to it and it will even smells and taste better ! try it and see the difference
This is delicious. I ate it with dumplings right after it finished cooking, and then I ate with everything I could find handy- bread, toast, rice toasts, eggs! It was delicious.
i made it once and it was so good
Just get Naga chilly pickle ; it’s super tasty and insanely hot if you’re silly enough to eat too much too quickly. Bhut Jolokia is grilled before being crushed with garlic and ginger. Musrard seed oil is used and sometimes olives are added.
In México we have the same, though here it is called "salsa macha", and unlike the chinese version we use piquant chiles of the same variety, in here they are called "pico de pájaro" (bird's beak) or "chile de árbol" (tree's chiles, because the plant after a year or two looks like a small tree), if you can buy the "Yahualica" variety even better though those are way more hotter.
Procedure: heat two cups of oil, turn it off, add a pound of chiles and quickly get them off the oil, liquefy them with a peeled head of garlic, the oil once it cools and optionally you can add toasted or roasted seeds like sesame, sunflower seeds (peeled), pumpking seeds (peeled), or more traditionally roasted peanuts. Transfer to a glass container.
You can add salt at the very end once you taste it, for more flavour let it rest for a few days (avoid direct sunlight so it doesn't spoil).
Reccomendation: buy mexican pico de pájaro chiles (or chile de árbol), the chinese (also called "japanese chiles") are vastly inferior in quality compared to the mexican varieties, compared to others the mexican varieties have richer flavours though avoid Yahualica if you can not stand extreme piquancy.
4:41 I tried it with my morning cereal... You lied to me
What cereal?
i love chilli garlic oil. i put it on everything
I'm half Thai / half asian and authentic is guaranteed!
I see them on a regular basis I look day to day they are that good
I always have a batch of Sichuan chili oil on hand, but looking forward to trying this version! Quick question: what brand of analog timer do you have? The one that turns red when set?
Hammer Chiliöl! Super Rezept und der Knoblauch
As a chinese guy, this channel is dope
Another way to peel a ton of garlic is to soak them overnight fully covered in water. The skins peel right off.
I just discovered you about 1 month ago. I have been binge watching a lot of your shows. Love it! Love the fact you speak at least 3 or more languages - impressive! I love the length you go to for explanation and information. The one thing I need to know (yes, NEED) in most videos - do we need to refrigerate the finished product? This video and the other chili crisp recipe you shared? Can't read the Chinese bottled generic stuff. I live in Hawaii, so humidity is a problem. (ie. My fridge is already stuffed, so anything I don't have to put in is great) . P. S. Have you done sriracha yet?!
This looks Awsome! And rather simple too, thanks for posting 👍
I still prefer the Sichuan variety, for it's layers of spice flavours like cinnamon, clove, and cardamom, but this looks great.
I make that version but I leave the peppercorn in and just remove the large aromatics. Here in California we never get fresh red chilis so the version I just saw is impossible to make.
I made this today and the cinnamon flavour is a bit overwhelming. Any idea on how to fix this?!
@@kaseyscotney-streeton8281 reheat it gently and braise some sliced ginger in it.
peachmelba1000 wow thanks for the quick reply. And my girlfriend doesn’t like ginger much. Is there another ingredient that could replace it. Only one i could think of is garlic i guess
@@kaseyscotney-streeton8281 That'll work too.
I make this stuff all the time for me and my friends. The peppers I use are a milder version which is really hard to find. Everyone that says they are mild peppers are lying. Getting ready to make another batch today. Finally found a distributor that sells a milder pepper. Now I know what a milder pepper looks like. Shorter and fatter.
You can get it in Waitrose already made in a jar, it’s very good
I'm addicted to the Lee Kum Kee version. It is saltier than most, but I do like it. It can be hard to find, though - supplies are intermittent.
It is available on Amazon, but very costly.
@@karjeecheng9024 I get mine at the local supermarket. The Aeon and the Tesco (soon to be renamed "Lotus's" do sell it but, as I said, supplies are intermittent. They've both been out of it for the last month and a half. Luckily I have a couple of unopened bottles in the cupboard. I wonder if Lee Kum Kee only makes it 3-4 times a year. Their other stuff is constantly in stock.
Carbon steel wok, I approve!
Teochew, chiu chow, Chaozhou... Can be complicated just getting our "ethnic background" across.
My favorite to use with kway tiao soup/chiu chao ho fun
I recommend you try Mexican salsa macha. Very similar but also lots of flavor.
I was expecting something good but this was amazing!
your channel is the hidden gem sir
I love how honest this is, you rock dude, keep up the great job!
I was looking for a good chili oil recipe and this is the one i'll try out of many watched videos, it simply sounds the most delicious and the moethod of making it seems like a good way to enhance the flavour.
@@mynameisandong I did, and i am! although, next time i think i'll add more elbow grease and actually thinly slice the fresh chilies then mush em up with the salt, not to make it a paste but to kind of still keep the chili slice shapes, mainly just for aesthetics, i'd say using a blender is a perfect way to save time for the fresh chilies.
Again, thanks dude, keep up the great work!
Heat Vegtable oil with garlic, ginger, and Bay Leaf. If I have some fresh chili's, I chop them a bit and them to the vegtable oil. Afer awhile, I'll strain the vegtable oil. Next, add a shake of sesami oil and some soy sauce. Finally, I'll pour the strained vegtable oil over the chili flakes and stir.
Thanks for this. Its the one i've been trying to get for a while. I used hot bird eye chilies, i like the heat.
Its great.
Me gusto tu receta.
Porque se cocinan los ingredientes de manera uniforme.
No se agrega el aceite caliente encima de los ingredientes, sino que se cocinan.
nice job ! excellent demonstration..
This hot oil is the best I had in years.
Pretty good, Andong, Five minutes is about the most time I will spend learning how to put chilies in oil.
Enthusiasm, wow buddy, nice recipe and will surely make it this week. Thank you very much
I love your content brother! Thank you for all your work.
In Italy we make olio Santo aka extra vergin oil and chilli peppers
Is the garlic suppose to be crispy after cooking?
It looks really good 😊
This channel is amazing
Literally salivating here..lol. I make my salsa macha which is a bit different, but I will definitely try to make this one..🤤🤤🤤😁
I love watching your videos! Warm greetings from Holland :)
Ive seen a couple of your breakdown recipe videos. Man, new subscriber here. 👍👌
Great video, I'm gonna make mine tonight. Can I ask, what type of burner is that? I see no electric cord, is it butane?
Would like to know too it seems practical
It smells so good through the video that I cried.
I'm just doing that but with my homegrown Caribian Red Habanero as drued and adding some toasted and ground up sechuan pepper.
Oh fucking WOW!
I didn't follow your amounts closely just by watching like I do always when cooking.
What I changed:
I nearly doubled the garlic since I was planning on using my very hot Habanero and I needed some counterpart to the hotness.
Then:
Before starting I roasted around 1 Tablespoon (for your amount) of secchuan pepper and ground it up.
At the end after sesame oil I added it in.
That made a word of difference!
It changed a very great chilli oil to culinary-sex at the very top level!
What I also did was adding more sugar and also a bit sweet soy sauce.
It tasetes so great I barely can hold myself back eating that glasses now spoon after spoon without anything to put it on.
Here's what I roughly changed.
Took some notes so I can lateron recreate this version (in German language):
www.evernote.com/shard/s512/client/snv?noteGuid=f6be9878-f488-4f9a-8c5c-831e434f3c60¬eKey=71ea09d7d4ec11d02d7dd6f13a3a1ebc&sn=https%3A%2F%2Fwww.evernote.com%2Fshard%2Fs512%2Fsh%2Ff6be9878-f488-4f9a-8c5c-831e434f3c60%2F71ea09d7d4ec11d02d7dd6f13a3a1ebc&title=VERDAMMT%2Bfucking%2Blecker%2BChina%2BChili%2BOil%2521
U gotta try some chiu chow hofun man! Helllaaaaa goooddd u da man for this one!!! 💯 lol whipped out the wok tho
Awesome! I wanna try like all these recipes! One thing I would like to see in your videos is a taste test and tasting notes....
Yeah sorry I didn’t look at the date... Love your videos there all really well done!