Nice vedio Marion! some tips from a chinese chef for this chilli oil 1. to make the most crisp chilli you'd better roast them for few mins or pan fry them with a little bit of oil until the chilli skin turns to crisp before you crush them . 2. to bring out the chiili flavour better and make the oil red we always use high temp oil pour into the mixed bowl, you want to see the bubbling when you pouring the oil.
@@mediavideos2176 no, fresh chilli contains too much water inside! we normally use fresh chilli to make chilli paste, which will need to stir fry fresh chilli & garlic in the oil for at least 20 mins until water steamed out.
I made this and it was exellent! I substituted macadamia oil for it's heath benefits and fresh nutty taste, added a few teaspoons of MSG to help it compete with the crack-like nature of Laoganma, and added a touch of fermented beancurd. I did a taste comparison to LGM and this one is definitely the winner, much more complex and tasty, even crispier. I'm stoked, it's even sorted out several Christmas presents. Thanks
I brought a jar at the Asian market. I left it in my pantry for a few weeks because I was a bit fearful of trying it. I finally took it out and had a taste. Oh my goodness! I’m in love. I love it over steamed rice.
I got some at Walmart, it's always out of stock and I was lucky to get it. This stuff is amazing. I put it on everything and now I want to buy it by the gallon.
Thanks for making videos that show how to make the sauces, condiments, etc. Lots of people with allergies can't use many premade condiments, etc (severe corn allergy for example bc corn products are extensively used in food processing & food packaging containers without being labeled) so being able to make it ourselves is SO helpful.
I grew up in Singapore in a semi traditional Filipino-American-Chinese family. Your vidos are so amazing to watch. You always have that personal touch with your ingredients. So informative and lovely. Honestly makes me miss my Yéyé (Chinese grandpa). More power to you and keep safe.
my tip is to fry the star anise and cardamom with the garlic and pour the oil in when it is piping hot. i think that way the flavors would marry much faster
Somehow I anticipated this video. I saw Chinese Cooking Demystified do a how-to on this, and since then I've been waiting for your version. Can't wait to give this a try. Who doesn't love lao gan ma?
i still don't understand why this even exists...what do people use it for or eat it with? Puring pure oil onto plain rice seems like the most stupid and nutrious disaster you can imagine. so what else it is a real game changer for? I don't get it.
@@Jahstice For the same reason people dip their fries in ketchup (which is basically just pure sugar) or drizzle olive oil on pizza (pure fat) or drizzle maple syrup on their pancakes (higher in sugar than sugar). Chili crisp is enhancement for those who enjoy their food spicy and it adds an extra crunch to the food.
I was very anti-msg until a Chinese colleague said that it is essential, but in very small amounts (1/8 teaspoon). I'm now a convert! A small amount makes a ton of difference. Dried mushrooms really help the Umami flavor as well.
Just now found this video and had never heard of Lao Gan Ma Chili Crisp before. You made it sound so good that I paused the video at fifteen seconds and went out and bought some chili crisp. Looking forward to trying it. Thanks!
I love the ingredients in this recipe and the results look great. That said, it's been my experience that pouring the oil over the chiles doesn't cook them nearly enough. I always return the batch to the pot and slow simmer until the chiles darken a bit.
I gave some chili crisp to a son-in-law. He loves it. He shared with friends and its spreading like wildfire among his friends. This chili crisp is excellent!
I just made this and man oh man! Devouringly delicious. I didn’t have cardamom pods so I skipped that and did my own garlic and onion crisps. My dried chilis came out soft so I may fry them up at bit on my next try. I’m sure this won’t last long in my house as Jamaicans love anything spicy. Thanks Marion, you are the best! “Big up yu self” as we’d say here. 😂
Sooooo the day that I finally finished my 2-year-old jar of Lao Gan Ma was also the day you uploaded this. I think the universe is trying to tell me something!
Thank you for your joy of flavors. I love to add a variety peppers and onions to create different flavors. I've use guajillo, arbol and ancho chilies with various sweet peppers. I've even made a chilie oil for friends that can't take a lot of heat. I put together the dried ingredients, put them in jars and gift them. My friends use different kinds of oils.
This is my third day since my very first chili oil arrived actually the brand she is using at the beginning of the video!! I CANNOT STOP EATING IT ON EVERYTHING I cannot wait to explore other brands and eventually make my own version! SO GOOD
Can't imagine anyone NOT liking garlic (but, that's just me). The store-bought Chili Crisp has soy oil and that's not something I want in my food...so, thank you for the DIY version. You make my life wonderful. Cheers!
I've recently started a Low fodmap diet, and have been missing chili crisp so much! Thank you for this recipe, I can now make my own and modify to keep it garlic and onion free.
A lot of the Chili’s you use that are found in the Asian market or Asian section, are also available on the Mexican or Latin American isle in American grocery stores. ❤️
@@beatrizsandoval4395Did you remove the seeds to reduce the spicy heat? Last winter in Puerto Vallarta I made a good chili oil but the Chiles de Arbol are just a bit too hot.... Neglected to remove the seeds. Are there other chiles in markets of Mexico you like?
My family is brutally honest when it comes to new recipes and I'm so excited to tell you...we think this is the absolute best...most delicious..spicy..sweet dream of a chili oil... so thank you for helping me show the one's I adore how much I love them..and wow am I ever feeling the love❤ It's so beautiful also! 😋 I can't wait to see more recipes from you! Have a wonderful week 😊 xo hydie 🌶🌶🌶🌶🌶🌶
I am enjoying watching you create your mouth watering recipes. I went to the store today and bought all the ingredients. I was going to buy store bought chili garlic oil and forgot so will have to make your recipe. You are delightful and charming and I will be using your channel for my recipes to impress family and friends. Thank you for sharing your secrets with us. Cheers from Canada!
Thank you maRiOn you made me fall in love with my chilli crisp. I have had a jar in the fridge for a few weeks and the first time I tried it it didn’t really entice me very much. But after watching you take a spoon and have it straight out of the jar I did the same thing and I love it. I will be making your chilli crisp recipe for sure!
I came over to say the same thing but figured I would scroll through to see if somebody already had. LOL I would venture to guess that if she reads the ingredients of the bullion, MSG will be in the top five.
What that means in practice is “no added MSG”. MSG is naturally occurring in lots of things like Parmesan, tomatoes, and celery (celery is also how you have so-called un-cured cured things).
Oh, Marion! Thank you for inhaling food processor chilli. I have done it and will probably do it again. I usually buy the biggest jar of Lao Gan Ma Chili Crisp at my local market. Looking forward to trying your homemade version.
THANK YOU MARION! I go through so much of this, with peanuts without peanuts, I can't believe that it can be made at home! You have done it again! Many thank you's!
I have the LAOGANMA chili crisp and decided to make your version. I deep fried the garlic and onions from scratch as it is hard to find here in Toronto. I did not pay close attention to the chilies I bought at a Korean store and my word are they spicy!! 😂It came out absolutely delicious. The Laoganma is very good as well. I bought a chili crisp from the company Zing....Hakka-ish chili crisp (made here in Toronto), it went into the trash. The salt was through the roof!
U should be able to find crispy deep-fried onions at the local Indian store -- it is frequently used in Mughal-style cussine. Crispy fried garlic at any Vietnamese or Iranian store. Toronto must be jam-packed with them!!
Ever thought of doing a video on your Earrings collection😋.... Seeing you makes me feel like spring....Such happy vibes... I love the enthusiasm with which you cook n devour food ... A true food connoisseur ....Love your videos 💕💕💕
I'm just starting with msg. Bought some, haven't used it, yet. What changed my mind about it is the fact, that it's not "some chemical stuff": it's a natural ingredient. I.e.: boletus mushrooms have a relatively high content of natural msg. So I think, if used in fairly small amounts, it's pretty legit to use it. Of course, I'll take a close look at other ingredients I use. Stay aware of the dosis.
Hi, I made your chilli oil crisp with a slight twist. I fusioned your chilli oil recipe with this crisp chilli oil and it turned out so good! I didn't have msg or stock cubes so had to leave that but still turned out well
@@ls-l1518 I did end up getting MSG and now wonder how I'm still alive then? 🤔 In fact how are so many people alive still after having consumed it for so many decades? Guess they didn't get the 1960-1970's propaganda against Chinese food and the culture.
Lovely recipe, I make my own chili oil, and this seems very similar but instead of straining out the solids you leave them in. I can see me toasting the spices and adding some of my premade oil to it to create something very similar. Love the ruby red color!
MSG is in virtually everything - garlic, onions, potatoes, tomatoes, mushrooms. You can't eat Asian without MSG, because it's in soy sauce, fish sauce, oyster sauce, miso, kimchi. Just eat what you want, and don't concern yourself about MSG unless you're allergic to it.
The problem with glutamate is it‘s not bound in a protein, peptide or enzyme. It‘s free and ready to react. There is lots of people who can‘t handle aged cheese, tomatos, greentea etc. usual food has 30-40mg of free glutamate. If you eat in a regular asian restaurant you get 20g of free glutamate
@@xl33they’re only different by a hydrogen. Glutamate is the acid without the hydrogen. They can both be free. They are technically different but it’s like the difference between acetic acid (in vinegar, CH3COOH) and acetate (CH3COO-) which usually occurs as a salt, like in sodium acetate which is often added to foods as s preservative. Because they often occur as a salt (MSG being a monosodium salt) there is a difference in the amount of sodium you’re consuming.
OMG just made this today.Whatt planet was I living on to miss this. I used all natural ingredients organic stock and replaced with coconut sugar the and a little pimento my flavor yes my girl on point never buying shop bought again except for chilli and crispy onions girl this was delicious with cauliflower rice yummy Thank you for video happy crispy chillin everyone ☺
I would add Szechuan peppercorns here for the ultimate pop. Maybe 1 to 2 tablespoons, ground in a mortar, in with the garlic. And, as you have always said, more oil if you want it.
Marion, I'm a big fan of combining tasks and using thing multiple ways. My tip is to make my own crispy shallots and using that oil to make my chili oil. It's a little bit thrifty, a little bit lazy and packs a big flavor. Plus, I get two great condiments for one process!!
Wonderful to have this recipe. Was always curious how to make it. Love the fact that your recipe's proportions allow to make a half portion. Best wishes to you from a California subscriber.
If I’m not mistaken, the original also has Sichuan peppercorns and crispy soybeans. Without the peppercorns, the homemade version is really missing a key flavour.
Looks delicious. I’m definitely leaving the fresh garlic and ginger out though. Leaving them in poses a botulism risk. A safer method is to just fry them in the oil to infuse the flavor and remove them afterwards.
The ginger and garlic pose no risk if this is kept refrigerated. Besides, the garlic is fried in the oil. Cooked garlic poses no risk of botulism after it's cooked.
Marion I love to watch your channel because you cook stuff exactly how you like it, and then you share that with us. Totally respect the MSG thing. Keep doing you, and keep up the good work. Thanks!
This is so interesting. I just discovered chili crisp only a few months ago and I’ve been addicted since then. My husband and I can literally go through half a jar in one sitting if we’re eating noodles. So this will be exciting to try your recipe. Thanks, Marion!
You are absolutely amazing 👏 Thank you for the super simple recipe.. I won't buy commercial ones anymore and will start making my own version. You are a gem Marion❤😍
Nice vedio Marion!
some tips from a chinese chef for this chilli oil
1. to make the most crisp chilli you'd better roast them for few mins or pan fry them with a little bit of oil until the chilli skin turns to crisp before you crush them .
2. to bring out the chiili flavour better and make the oil red we always use high temp oil pour into the mixed bowl, you want to see the bubbling when you pouring the oil.
Can you use fresh chilli's?
@@mediavideos2176 no, fresh chilli contains too much water inside! we normally use fresh chilli to make chilli paste, which will need to stir fry fresh chilli & garlic in the oil for at least 20 mins until water steamed out.
I agree with you chef
@@niveditatripathy5680 thanks
Totally agree with you chef.
I made this and it was exellent! I substituted macadamia oil for it's heath benefits and fresh nutty taste, added a few teaspoons of MSG to help it compete with the crack-like nature of Laoganma, and added a touch of fermented beancurd. I did a taste comparison to LGM and this one is definitely the winner, much more complex and tasty, even crispier. I'm stoked, it's even sorted out several Christmas presents. Thanks
Thanks for your substitution recommendations: #tipsandtricks
I brought a jar at the Asian market. I left it in my pantry for a few weeks because I was a bit fearful of trying it. I finally took it out and had a taste. Oh my goodness! I’m in love. I love it over steamed rice.
Crack in a bottle. My friend just turned me on to this delectable condiment.
Dude, yes. You should try it over soft boiled eggs. That is my absolute favorite way to eat the Chili’s!
@@liviloo87 that sounds sooo good. Thanks!
Yum! I add hoisen sauce along with the the chili crisp ..So, so good
I got some at Walmart, it's always out of stock and I was lucky to get it. This stuff is amazing. I put it on everything and now I want to buy it by the gallon.
Thanks for making videos that show how to make the sauces, condiments, etc. Lots of people with allergies can't use many premade condiments, etc (severe corn allergy for example bc corn products are extensively used in food processing & food packaging containers without being labeled) so being able to make it ourselves is SO helpful.
My pleasure! Happy to help! :)
I grew up in Singapore in a semi traditional Filipino-American-Chinese family.
Your vidos are so amazing to watch. You always have that personal touch with your ingredients. So informative and lovely.
Honestly makes me miss my Yéyé (Chinese grandpa).
More power to you and keep safe.
my tip is to fry the star anise and cardamom with the garlic and pour the oil in when it is piping hot. i think that way the flavors would marry much faster
Oooooo! Nice idea. Please try it and revert?
Somehow I anticipated this video. I saw Chinese Cooking Demystified do a how-to on this, and since then I've been waiting for your version. Can't wait to give this a try. Who doesn't love lao gan ma?
Hope you enjoy my version Shane! :-)
@@Marionskitchen I'm sure I will! The recipe makes so much sense to me, just intuitively.
i still don't understand why this even exists...what do people use it for or eat it with? Puring pure oil onto plain rice seems like the most stupid and nutrious disaster you can imagine. so what else it is a real game changer for? I don't get it.
@@Jahstice For the same reason people dip their fries in ketchup (which is basically just pure sugar) or drizzle olive oil on pizza (pure fat) or drizzle maple syrup on their pancakes (higher in sugar than sugar). Chili crisp is enhancement for those who enjoy their food spicy and it adds an extra crunch to the food.
I was very anti-msg until a Chinese colleague said that it is essential, but in very small amounts (1/8 teaspoon). I'm now a convert! A small amount makes a ton of difference. Dried mushrooms really help the Umami flavor as well.
Chilli tip: deseed your chillies before blending if you don’t have the same colander as Marion :)
Thought the same when I was watching the video 🤪💭🤭
Good idea
but wear gloves or your fingers will burn
Marion, it's so nice to see you enjoy your own creations! Thanks for sharing!
th-cam.com/video/IOBNiYfB1lE/w-d-xo.html
Just now found this video and had never heard of Lao Gan Ma Chili Crisp before. You made it sound so good that I paused the video at fifteen seconds and went out and bought some chili crisp. Looking forward to trying it. Thanks!
I tried it and it was amazingly fantastic!
I couldn't find crispy shallots or garlic, so I had to make my own. SOOOO worthwhile! I'm so excited to find something to eat with this!
I love the ingredients in this recipe and the results look great. That said, it's been my experience that pouring the oil over the chiles doesn't cook them nearly enough. I always return the batch to the pot and slow simmer until the chiles darken a bit.
I gave some chili crisp to a son-in-law. He loves it. He shared with friends and its spreading like wildfire among his friends. This chili crisp is excellent!
I just made this and man oh man! Devouringly delicious. I didn’t have cardamom pods so I skipped that and did my own garlic and onion crisps. My dried chilis came out soft so I may fry them up at bit on my next try. I’m sure this won’t last long in my house as Jamaicans love anything spicy. Thanks Marion, you are the best! “Big up yu self” as we’d say here. 😂
Sooooo the day that I finally finished my 2-year-old jar of Lao Gan Ma was also the day you uploaded this. I think the universe is trying to tell me something!
wow. i literally go through a jar of it every two weeks. lol
A jar of Lao gan ma can hardly last one month in my household. Hope you succeed if you’re attempting this recipe.
How did it possibly last 2 years? I can't relate
2year??😂😂. Took us 10 days 🤤🤤
Thank you for your joy of flavors. I love to add a variety peppers and onions to create different flavors. I've use guajillo, arbol and ancho chilies with various sweet peppers. I've even made a chilie oil for friends that can't take a lot of heat. I put together the dried ingredients, put them in jars and gift them. My friends use different kinds of oils.
I like how Marion's always so respectful💓 thanks for sharing this recipe!
"Civilised bubbles..." I shall use that the next time my wife growls at me for farting in the bath. Thank you.
🤣🤣🤣🤣🤣🤣
I suspect they would be UNcivilised bubbles... 😂😂
🤣🤣🤣 Oh em gee..I can smell it from here 💨 🙊
@@yaffacake22 Thank you anak ku.
THE comment with scent
Chili oil is my favorite thing to eat with Asian food. That looks so good. I can't wait to pour some of that on top of a bowl of steaming hot rice.
This is my third day since my very first chili oil arrived actually the brand she is using at the beginning of the video!! I CANNOT STOP EATING IT ON EVERYTHING I cannot wait to explore other brands and eventually make my own version! SO GOOD
Lao Gan Ma’s chillies oil is a drug 🌶🔥
It sure is! I LOVE it on eggs 🤤 scrambled, fried, boiled, poached... SOOOO GOOD!
Where to buy? 😋
U very right lol. I can’t eat much chillies only little bit ,Lao Gan my number one
@@misskris8415 I find them in Asia super market but because lock down I order on line Amazon oh some have black beans in it very nice 👍🏼
It’s probably because of the MSG.
Can't imagine anyone NOT liking garlic (but, that's just me). The store-bought Chili Crisp has soy oil and that's not something I want in my food...so, thank you for the DIY version. You make my life wonderful. Cheers!
Literally searched for this around 12 hours ago. Now it’s here. I call it destiny.
😂😂
Same here 😂😂
Look up Chinese cooking demystified as well to learn more!
I've recently started a Low fodmap diet, and have been missing chili crisp so much! Thank you for this recipe, I can now make my own and modify to keep it garlic and onion free.
I legit just bought a jar of this in my last grocery shop, going to use it for my pork gyozas that I’ll be making later this week 🤤
Using it for pork strictly prohibited.
A lot of the Chili’s you use that are found in the Asian market or Asian section, are also available on the Mexican or Latin American isle in American grocery stores. ❤️
Good to know Jenny! Thanks for sharing!
That’s right. Chile de Árbol are called.
@@beatrizsandoval4395 Thanks Beatriz, I thought they looked familiar!!! Now, off to the kitchen I go! 😁👍
@@beatrizsandoval4395Did you remove the seeds to reduce the spicy heat? Last winter in Puerto Vallarta I made a good chili oil but the Chiles de Arbol are just a bit too hot.... Neglected to remove the seeds. Are there other chiles in markets of Mexico you like?
I make Sichuan chili oil weekly and this chili sauce looks heavenly.
Lao Gan Ma....an Asian student's necessity when studying abroad!! was my staple in Swiss no matter how expensive they were!! :D
I sprinkle these crisps on vanilla ice cream. It’s the bomb!
Did it yesterday. It was delicious !
What?
@@an.dr.16561 try ittttt, lol!
My haven too. I saw it at work and i am not eating the beans but when I finally try eating the crunchy bean. It is good. Thank you for sharing
My family is brutally honest when it comes to new recipes and I'm so excited to tell you...we think this is the absolute best...most delicious..spicy..sweet dream of a chili oil... so thank you for helping me show the one's I adore how much I love them..and wow am I ever feeling the love❤ It's so beautiful also! 😋 I can't wait to see more recipes from you! Have a wonderful week 😊 xo hydie 🌶🌶🌶🌶🌶🌶
I am enjoying watching you create your mouth watering recipes. I went to the store today and bought all the ingredients. I was going to buy store bought chili garlic oil and forgot so will have to make your recipe. You are delightful and charming and I will be using your channel for my recipes to impress family and friends. Thank you for sharing your secrets with us. Cheers from Canada!
Awww thanks so much for sharing your sweet feedback with us Alexa 😆 -Team Marion's Kitchen
Wow, im so going to try your version Marion, homemade is always better then store bought. And if you're coughing it's got to be good.
That's right!! You gotta be coughing when you're making any kind of chilli oil!
Marion don't take any notice from these bad people. You are our lady.
@@mirellaflorens993 what are you talking about
This recipe is nice for me because I have a housemate who is allergic to sesame and peanut, and commercial Asian products often contain these. Thanks!
Amazing homemade recipe for chili-garlic oil 🙂 the star-anis surely gives a twist!!! Love it
I live in South Africa and I just love to watch your channel. I think I will make this I love my chilli.
Oh my days !! The best chilli crisp made by the best asian-oriented food channel on TH-cam?? - what a win!! Thank you so much as always Marion✈️✈️
Wow, thank you!
The best Asian-oriented channel on TH-cam is by Asians! Not taking away from this young lady, but she did get that recipe from Asians.Thank you!
@@monicagreen3479 she is asian lol. She learned cooking from her Thai mother, mama noi. And she currently lives in Thailand!!
Thank you maRiOn you made me fall in love with my chilli crisp. I have had a jar in the fridge for a few weeks and the first time I tried it it didn’t really entice me very much. But after watching you take a spoon and have it straight out of the jar I did the same thing and I love it. I will be making your chilli crisp recipe for sure!
This looks so amazing! Love chili crisp and this homemade version just sounds like good just became "awesome". Definitely going to try this!
I’m obsessed with Lao Gan Ma crispy chilli oil, and I’m OBSESSED with this home made version of Marion’s. Another hit recipe from Marion 🎉
Using chicken stock cube, is just similar to using MSG..! Thanks for sharing, now I know how easy to do the chilies oil 👍👍👍
I came over to say the same thing but figured I would scroll through to see if somebody already had. LOL I would venture to guess that if she reads the ingredients of the bullion, MSG will be in the top five.
@@Mmagus i came down to say this too but sge said hers don’t have msg
What that means in practice is “no added MSG”. MSG is naturally occurring in lots of things like Parmesan, tomatoes, and celery (celery is also how you have so-called un-cured cured things).
This is sooo good! But then again, Marion’s recipes tend to be golden 🎉
This is such a blessing for those who love Lao gan ma!
Love your small pot you used for cooking garlic in oil.
Oh, Marion! Thank you for inhaling food processor chilli. I have done it and will probably do it again. I usually buy the biggest jar of Lao Gan Ma Chili Crisp at my local market. Looking forward to trying your homemade version.
Chicken stock cubes makes total sense to use instead of MSG since most of Chicken Stock Cubes are MSG anyway
THANK YOU MARION!
I go through so much of this, with peanuts without peanuts, I can't believe that it can be made at home!
You have done it again!
Many thank you's!
I ate lao gan ma for 25 years. Finally, i have home made vision! Thank you!
Hope you enjoy my version!
I have the LAOGANMA chili crisp and decided to make your version. I deep fried the garlic and onions from scratch as it is hard to find here in Toronto. I did not pay close attention to the chilies I bought at a Korean store and my word are they spicy!! 😂It came out absolutely delicious. The Laoganma is very good as well. I bought a chili crisp from the company Zing....Hakka-ish chili crisp (made here in Toronto), it went into the trash. The salt was through the roof!
U should be able to find crispy deep-fried onions at the local Indian store -- it is frequently used in Mughal-style cussine. Crispy fried garlic at any Vietnamese or Iranian store. Toronto must be jam-packed with them!!
I ordered some Fly by Jing Chili Crisp oil from Amazon..... It's expensive and really lacking any nice complex flavor
Ever thought of doing a video on your Earrings collection😋.... Seeing you makes me feel like spring....Such happy vibes... I love the enthusiasm with which you cook n devour food ... A true food connoisseur ....Love your videos 💕💕💕
Omg I love this stuff but it's REALLY hard to find in my country.... Only rarely pops up online and in small quantities. Thank you!
I'm just starting with msg. Bought some, haven't used it, yet. What changed my mind about it is the fact, that it's not "some chemical stuff": it's a natural ingredient. I.e.: boletus mushrooms have a relatively high content of natural msg.
So I think, if used in fairly small amounts, it's pretty legit to use it. Of course, I'll take a close look at other ingredients I use. Stay aware of the dosis.
Add some cyanide and a bit of hard amanita phalloides, Its also natural to stop taking any medicine and just perish "naturally", you natural zo.
Hi, I made your chilli oil crisp with a slight twist. I fusioned your chilli oil recipe with this crisp chilli oil and it turned out so good! I didn't have msg or stock cubes so had to leave that but still turned out well
MSG is poison to the body.
@@ls-l1518 I did end up getting MSG and now wonder how I'm still alive then? 🤔 In fact how are so many people alive still after having consumed it for so many decades? Guess they didn't get the 1960-1970's propaganda against Chinese food and the culture.
Lovely recipe, I make my own chili oil, and this seems very similar but instead of straining out the solids you leave them in. I can see me toasting the spices and adding some of my premade oil to it to create something very similar. Love the ruby red color!
More delicious?! That’s a daring declaration ! 🤣🤣🤣 loved it.
I just made this and it’s divine. I used it as a sauce for some ravioli. Droooooolsome!!
MSG is in virtually everything - garlic, onions, potatoes, tomatoes, mushrooms. You can't eat Asian without MSG, because it's in soy sauce, fish sauce, oyster sauce, miso, kimchi. Just eat what you want, and don't concern yourself about MSG unless you're allergic to it.
You can’t be allergic to glutamates, its an essential amino acid used by your nervous system, you’d die without it.
Explain me how l glutamic acid refers to glutamate
The problem with glutamate is it‘s not bound in a protein, peptide or enzyme. It‘s free and ready to react. There is lots of people who can‘t handle aged cheese, tomatos, greentea etc. usual food has 30-40mg of free glutamate. If you eat in a regular asian restaurant you get 20g of free glutamate
@@xl33they’re only different by a hydrogen. Glutamate is the acid without the hydrogen. They can both be free. They are technically different but it’s like the difference between acetic acid (in vinegar, CH3COOH) and acetate (CH3COO-) which usually occurs as a salt, like in sodium acetate which is often added to foods as s preservative. Because they often occur as a salt (MSG being a monosodium salt) there is a difference in the amount of sodium you’re consuming.
@ fine we all know this but it‘s the difference of glutamic acid concentration which is problematic
OMG just made this today.Whatt planet was I living on to miss this. I used all natural ingredients organic stock and replaced with coconut sugar the and a little pimento my flavor yes my girl on point never buying shop bought again except for chilli and crispy onions girl this was delicious with cauliflower rice yummy
Thank you for video happy crispy chillin everyone ☺
Ridiculous timing, how did you know I'd just run out?? Marion's Telepathic Kitchen 😂
LOL. I see and know everything! Mwahahahaha
I’m on the same boat. My jar has just one emergency dose left
Lol.
I would add Szechuan peppercorns here for the ultimate pop. Maybe 1 to 2 tablespoons, ground in a mortar, in with the garlic. And, as you have always said, more oil if you want it.
Marion, I'm a big fan of combining tasks and using thing multiple ways. My tip is to make my own crispy shallots and using that oil to make my chili oil. It's a little bit thrifty, a little bit lazy and packs a big flavor. Plus, I get two great condiments for one process!!
Msg has been rebranded commercially in America as yeast extract. It's just about in everything on the grocery shelves. Yeast extract is msg.
Wonderful to have this recipe. Was always curious how to make it. Love the fact that your recipe's proportions allow to make a half portion. Best wishes to you from a California subscriber.
I trust this woman only second to my mother. Love your recipes! You are beautiful!!
I love the thumbnail haha! Can't wait to try this! Huge chili oil and lao gan ma fan here :D
Hi
Marion, I believe your version is even BETTER !!! No doubt about it.
Aw thank you!
@@Marionskitchen You are ALWAYS welcome, Marion !!!
If I’m not mistaken, the original also has Sichuan peppercorns and crispy soybeans. Without the peppercorns, the homemade version is really missing a key flavour.
Make it your own and add the Sichuan peppercorns, etc. a recipe is a starting point. Marion made it her own.
Thank you Marion. You’re the best.
This would be so good in Pho or another noodle soup. Plus, you can put this on dumplings!
I can’t wait to try and make this!
Thank-you for re-creating yours does look Pretty Sensational!
This looks so amazing I can’t wait to try this . Looking forward to your recipes that you use the chilli crips in.
your content is legit the blueprint...such a sleek and beautiful video
Looks delicious. I’m definitely leaving the fresh garlic and ginger out though. Leaving them in poses a botulism risk. A safer method is to just fry them in the oil to infuse the flavor and remove them afterwards.
It's safe if you store it in the fridge.
@@Plantlady100 no, it’s not
Interesting! Thx for the info will look into botulism
The ginger and garlic pose no risk if this is kept refrigerated.
Besides, the garlic is fried in the oil.
Cooked garlic poses no risk of botulism after it's cooked.
@@Plantlady100 You are absolutely correct Amanda!
OMG,I make it and my whole family fell in love with it. THANK YOU SO MUCH for sharing the recipe.😍😍😍😍
Marion I love to watch your channel because you cook stuff exactly how you like it, and then you share that with us. Totally respect the MSG thing. Keep doing you, and keep up the good work. Thanks!
I am so addicted to this stuff. Thanks so much for the vid!
Thank you Marion, yet another excellent recipe. I gifted 4
Jars to friends and they loved it
Made this today. Its excellent!!
I've been using MSG instead of salt. I'd say the flavor of MSG is, "OMG! That tastes amazing!!"
Did you substitute a 1 to 1 ratio with the salt in this recipe?
Wow thats exactly the video I was searching. Love it!
Omg love this! Greets from a huge fan from Amsterdam!
Thank you so much!!
@@Marionskitchen how was this life expand
We can put dried prawn or fried anchovies or simply garlic chilli oil...really makes our day 😋
I have been looking for this EVERYWHERE!! Thank you so much Marion, this is what I needed for my Tom Yum Soup ☺️
Love your happy presentation every time. Thanks for the recipe. Will try😊.
This is so interesting. I just discovered chili crisp only a few months ago and I’ve been addicted since then. My husband and I can literally go through half a jar in one sitting if we’re eating noodles. So this will be exciting to try your recipe.
Thanks, Marion!
You're welcome! I hope you love my version!
Excellent presentation and delicious looking garlic chilli paste.
I made a chilli jam last week will defo try and make this tomorrow everything chilli
Oh no Haiyaa
Form Uncle Rodger [Gosh Dang!!!!]
@@venomsmoke585 it’s marions recipe 🤔
Okay so what do you want?
[Gosh Dang!!!!]
Never knew a bit of chilli and some oil could leave me drooling
It’s so cute and funny that Marion put her picture on her jar as well 😄
👍😊💗thank you for the no msg recipe. This looks beautiful
marion: eats a spoonful of chilli flakes
me: same
Looks delicious and not so difficult to make. Thanks, Marion!
My pleasure 😊
You are absolutely amazing 👏
Thank you for the super simple recipe.. I won't buy commercial ones anymore and will start making my own version.
You are a gem Marion❤😍
Looks amazing and I've never had anything like this. I'll keep it in mind when I grow my own chilles.
I need to record your voice. It's so soothing and mesmerizing. I think it would help me sleep 💤 😴
This recipe is so accessible!!! And delicious!!!
Made some 3 weeks ago and I need a new batch!! Can I reuse the oil that’s leftover?!?
Yay!!... I can't wait for the recipes to incorporate "my" chilli crisp oil!
I put some in salmon patties and they were fantastic.
I'm addicted to this oil and I've taken to eating the odd spoonful or two. I usually buy the shop-bought brand but your recipe is far nicer. Thank you
Thanks for this recipe. I stopped buying that bottle because it has Trans Fat and I have not found any healthy chilli oil until this ! 👍🏼
I made this today and oh my god it's good. I lived in Cambodia for awhile so I am all about spicy. Added some Thai Chili Flakes for some extra kick.
Glad you like this recipe, Jonathan! -Team Marion's Kitchen