im asian, our version is simply you throw the chili (fresh),garlic (fresh),salt, sugar and star anise in a food processor with vegetable oil or olive oil.. After that, you just cook it in a pan in low heat until it turns brown... and that's it! trust me, its really good! (just don't forget the star anise)
@kriston06 i make it with canola when that's all i have, but my first choice is peanut oil, it has the best flavor and a good flash point. a 2nd choice would be corn oil. sesame is too expensive and my experience with it is it goes rancid fairly fast so it wouldn't be so good unless you used a lot -- the flavor would probably be great. dunno about olive oil, i don't think the flavor really matches asian cooking
It's too strong to use as a cooking oil (I do use garlic oil to cook with, haven't gotten around to posting that one yet). If you were planning to fry something meat I would use maybe 1/2 teaspoon chili oil added to whatever regular oil you're cooking with. You can use it to flavor whatever you like if you like hot food. Personally, I like it on mashed potatoes.
1. First you heat up the oil in pot on medium-low heat 2. Add the sliced shallots 3. When the shallots browns, scoop it out with the strainer. 4. Now add the garlic, when it brown scoop it out also. (The fried shallots and garlic can be use as condiments for food or you can throw it away.) 5. Now turn off the stove and move the pot to a cooler side of the stove. Let the oil cool for about 10 minutes. 6. Now add the chili flakes (sugar and salt optional) and let it sit for 30 minutes.
thank you for the simple yet delicious chilli oil, i was able to impress my wife with this recipe, WARNING: for those who want's to try this recipe: (i know that even a 12 years old kid will be able to figure this out) : never ever use a regular thermometer to measure the oil's heat, why? 1. you'll never like the taste of mercury 2. Mercury is not part of the recipe 3. you'll feel stupid for not knowing that the regular thermometer can't stand the heat of an oil( just like me). thanks danrt50
Peanuts are a Legume = Not good for you either! The protein in Legumes is called Lectin, it binds Carbs in the body, and it contains an acid called: Phytic acid, which breaksdown your intestinewalls...
@arriesdavid there is no 'wrong' in cooking since it's about flavour, taste and creativity. i came up with this recipe because i had bought a jar of chili oil i really liked once then never could find again. so i experimented until i found a recipe that matched that flavour and this is it.
Thank you for this great video! I was at a local Pho restaurant today and this was one of the unlabeled condiments on the table. It was amazing! It wasn't super spicy even though I was scooping mostly seeds out of the jar. I asked the owner what it was so I could find it in one of the many Hmong grocery stores we have in town, but she didn't really have an answer for me other than they made it in house. I'm just curious as to why you don't also eat the seeds?
+Patrick Kirchner ur welcome. most of the heat is in the seeds in any type of chili. i use the dried stuff from the grocery store; that lady at the restaurant may be using a milder fresh chili
@ruring09 adding star anise is interesting, I love its flavor and I bet it makes the garlic chili oil more satisfying. just a question. do you let the star anise in the final product? I'm just wondering because you might hurt your teeth when you bite into it.
Well, 14 years later and most people that research everyday Health hacks avoid corn oil now. What would you prefer using. It's a little expensive I would recommend organic, wait for it because you're going to be surprised... I would use organic soybean oil...! There's others but that's my first thought because it can stand high temperature and it's not chemical process like Gmo soybean oils.
this chili oil is my faborite, good with lumpia shanghai, dumplings, siomai and so on. tnx so much now i can do this at home. what scares me though is the slicing of the chili LOL. ·
I use a mason jar too but I just heat the oil and pour it on the ingredients. I add cyan powder as well as crushed. I use the whole thing, not just the seeds. I like it spicy.
That's how it seems like most people do it... if you cook crushed red pepper in the oil while it's on the stove, it's much easier to just burn it. Instead it seems like most people just heat the oil on the stove, then pour it over the dry ingredients. I've also seen people use peanuts in this, too.
My friend is chinese and she gave me a jar of chilli oil and i loved it. I asked for the recipe, and sadly she moved away before i tried the recipe. I could never figure out why my chilli oil ended up black all the time. Your recipe is very very similar to hers and the result looks just the same, so maybe its because i left the temperature on after adding the ingredients. with her one you could eat the chilli flakes with the oil as well.
The flavour comes from the chilli bro, the oil is the carrier. You're not meant to use the oil you're meant to use the chilli flakes coated in oil as the condiment. You're eating this backwards lol. U can use pure oil if u want a milder flavour but the actual condiemtn is the chilli flakes coated in oil.
@YELLAROSE79 you know, you probably could and i'm sure it would taste great -- sorta of a starter oil for thai food -- but i don't know what would happen to the stability of the oil. as is, if i don't use up a batch and it sits too long, the flavor just sort of fades away, but it doesn't go bad or rancid. i don't know what would happen with the lime juice. even though the ascorbic acid has preservative properties, anytime you introduce water, the clock starts ticking.
it's used as a seasoning or condiment in Asian cooking, sorta like adding a bit of Worcestershire sauce to a dish or putting HP sauce on the table when serving dinner. if you like hot food, it goes with anything but this recipe is quite strong so only of few drops go a long way.
Please get your biochemistry straight before you try to stir up unfounded fears on my channel. To quote Wiki, The best evidence from these studies suggests an intracellular role for phytic acid as a cofactor in DNA repair by nonhomologous end-joining." The body makes it if it doesn't get enough. What you're talking about happens when legumes are the SOLE nutrient. This is a condiment and only a few drops are used. But since you won't make it anyway, you're just trying to make trouble.
i haven't tested it to expiry, sorry. if all your ingredients are fresh (including the oil), it tastes the same for several months. like anything else, it tastes best fresh.
it doesn't really go bad that i've noticed. i will lose flavor over time so when it's not to your liking just make another batch if you still have some left.
+shotout74 it probably wouldn't keep the flavor as long since there is no chili mass in the bottom to impart more flavor as you take some out. but try it if you want and see if you like it.
+Emily Francey the sugar is used to balance the flavors. the one i use gives it a unique taste. feel free to increase the salt, you're the one that's using it.
you got me sold at jaggery goor, you know your ingredients. I need to make another bottle of this chili oil, didn'y put garlir in the last one, will try garlic this time round, thank you.
If you want to use your own fresh chilis, all you got to do is let them sun dry on plates and then crush them, you can crush them using your hands if you feel like it and they aren't a too hot kind, otherwise you can use a mortar. I guess you can blend them as well, but that's something I never do, should work though.
+Edna Sole i really wouldn't recommend it. since there is no water inside it to slow down the cooking (when it bubbles in the video) the dried garlic will likely burn and the flavor will not be the same. that said, you don't know if you don't try and you might like that, i don't know.
I made some of this garlic hot chili oil, which was so tasty. However, I began reading so much dangers of botulism in garlic infused oil that i took mine out of the refrigerator 5 days later and chunked it in the woods.. Is garlic infused oil safe as long as it is kept in the refrigerator. I have my frig set at 37 degrees.. Did I get too paranoid? Don't want anyone to get sick.
I leave this out at room temperature on the stove shelf. You can see a jar in most of my videos. Plus I've been using this since I put the video up over 9 years ago and I'm still here, if that answers your question.
im asian, our version is simply you throw the chili (fresh),garlic (fresh),salt, sugar and star anise in a food processor with vegetable oil or olive oil.. After that, you just cook it in a pan in low heat until it turns brown... and that's it! trust me, its really good! (just don't forget the star anise)
Nicky G what are the uses of ur version of the sauce? I mean can it be used in making chilli garlic lamb?
Proportions? Measurements?
do you not eat the chilli at the bottom as well. Seems like a waste! I'd eat everything in that jar lol
My Emerald Life Yes, you eat the chilies.
why would u want to eat the chilli? all the flavor has already been infused into the oil...i bet the leftover chilli are pretty much tasteless..
lyhthegreat Nah man, they still contain plenty of flavor. Try it out.
I'd eat the chili with very little oil in my case cos i love hot food lol
when i have this at the asian restaurants i scoop out the chilli and leave the oil behind, i use it like a condiment with my food.
@kriston06 i make it with canola when that's all i have, but my first choice is peanut oil, it has the best flavor and a good flash point. a 2nd choice would be corn oil. sesame is too expensive and my experience with it is it goes rancid fairly fast so it wouldn't be so good unless you used a lot -- the flavor would probably be great. dunno about olive oil, i don't think the flavor really matches asian cooking
danrt50 😍😍😍
It's too strong to use as a cooking oil (I do use garlic oil to cook with, haven't gotten around to posting that one yet). If you were planning to fry something meat I would use maybe 1/2 teaspoon chili oil added to whatever regular oil you're cooking with. You can use it to flavor whatever you like if you like hot food. Personally, I like it on mashed potatoes.
1. First you heat up the oil in pot on medium-low heat
2. Add the sliced shallots
3. When the shallots browns, scoop it out with the strainer.
4. Now add the garlic, when it brown scoop it out also. (The fried shallots and garlic can be use as condiments for food or you can throw it away.)
5. Now turn off the stove and move the pot to a cooler side of the stove. Let the oil cool for about 10 minutes.
6. Now add the chili flakes (sugar and salt optional) and let it sit for 30 minutes.
thank you for the simple yet delicious chilli oil, i was able to impress my wife with this recipe, WARNING: for those who want's to try this recipe: (i know that even a 12 years old kid will be able to figure this out) : never ever use a regular thermometer to measure the oil's heat, why?
1. you'll never like the taste of mercury
2. Mercury is not part of the recipe
3. you'll feel stupid for not knowing that the regular thermometer can't stand the heat of an oil( just like me). thanks danrt50
Peanuts are a Legume = Not good for you either! The protein in Legumes is called Lectin, it binds Carbs in the body, and it contains an acid called: Phytic acid, which breaksdown your intestinewalls...
mrcleanshave so what should we not use in the production of this oil?
Thank you for sharing this wonderful recipe! I plan to make it this week.
Add dried shrimp, very tasty
Haha, it LOOKS like it smells amazing.
i pop my popcorn in it......then sprinkle the hidden valley ranch powder on in and a tiny. bit of salt.
OMG you pop popcorn in it?
That sounds like fantastic.
@arriesdavid there is no 'wrong' in cooking since it's about flavour, taste and creativity.
i came up with this recipe because i had bought a jar of chili oil i really liked once then never could find again. so i experimented until i found a recipe that matched that flavour and this is it.
as i said below, i usually use peanut oil for this
Okay, if you want to use the oil for spice why not use the pepper as well? Asian people use everything not just the oil.
I am swetting now just of watching the video! :)
Thank you for this great video! I was at a local Pho restaurant today and this was one of the unlabeled condiments on the table. It was amazing! It wasn't super spicy even though I was scooping mostly seeds out of the jar. I asked the owner what it was so I could find it in one of the many Hmong grocery stores we have in town, but she didn't really have an answer for me other than they made it in house. I'm just curious as to why you don't also eat the seeds?
+Patrick Kirchner ur welcome. most of the heat is in the seeds in any type of chili. i use the dried stuff from the grocery store; that lady at the restaurant may be using a milder fresh chili
I guess he is referring on the GAGAN sugar thing. Can I use an ordinary sugar for this? like the ordinary brown sugar as a substitute?
@ruring09
adding star anise is interesting, I love its flavor and I bet it makes the garlic chili oil more satisfying. just a question. do you let the star anise in the final product? I'm just wondering because you might hurt your teeth when you bite into it.
Wow delicious garlic chilli oil sauce is amazing recipe and looks yummy preparation! Have a great day
Looks really good. Is there any danger from botulism (garlic + oil) with this?
Well, 14 years later and most people that research everyday Health hacks avoid corn oil now. What would you prefer using. It's a little expensive I would recommend organic, wait for it because you're going to be surprised... I would use organic soybean oil...! There's others but that's my first thought because it can stand high temperature and it's not chemical process like Gmo soybean oils.
this is awesome!
this chili oil is my faborite, good with lumpia shanghai, dumplings, siomai and so on. tnx so much now i can do this at home. what scares me though is the slicing of the chili LOL.
·
oh i see thats why it looks dry,, it tried this before but my failure because while im cutting it i accdentally touched my eyes xD and it was of fire.
I use a mason jar too but I just heat the oil and pour it on the ingredients. I add cyan powder as well as crushed. I use the whole thing, not just the seeds. I like it spicy.
That's how it seems like most people do it... if you cook crushed red pepper in the oil while it's on the stove, it's much easier to just burn it. Instead it seems like most people just heat the oil on the stove, then pour it over the dry ingredients. I've also seen people use peanuts in this, too.
My friend is chinese and she gave me a jar of chilli oil and i loved it. I asked for the recipe, and sadly she moved away before i tried the recipe. I could never figure out why my chilli oil ended up black all the time. Your recipe is very very similar to hers and the result looks just the same, so maybe its because i left the temperature on after adding the ingredients. with her one you could eat the chilli flakes with the oil as well.
Maybe your oil is too hot if its too hot its will fry the peppers black so try making it a little bit lower that boiling point
Nilufar Yasmin you burned the chili and the oil. Turn off the heat once smoke comes out.
chili pepper here in US isn't as hot as the ones from the Philippines, I don't enjoy the chili oil sauce I made.
@danrt50 oh thnaks man, thats nice. i was expecting a reply like "ofcourse dumb ass!" but u didn't. thanks, lol
The flavour comes from the chilli bro, the oil is the carrier. You're not meant to use the oil you're meant to use the chilli flakes coated in oil as the condiment. You're eating this backwards lol. U can use pure oil if u want a milder flavour but the actual condiemtn is the chilli flakes coated in oil.
what kinds of things can u cook with chili oil that's not strictly chinese? Can you cook meat with it?
im asianand i cook it this way.
1 is to 1 chili and garlic
a lot of oil
soy sauce.
im doing it wrong am i?
@YELLAROSE79 you know, you probably could and i'm sure it would taste great -- sorta of a starter oil for thai food -- but i don't know what would happen to the stability of the oil. as is, if i don't use up a batch and it sits too long, the flavor just sort of fades away, but it doesn't go bad or rancid. i don't know what would happen with the lime juice. even though the ascorbic acid has preservative properties, anytime you introduce water, the clock starts ticking.
Leave the chili flakes in ...that's what makes it good cuz it stuck to the food you gonna dip...
thanks for sharing..
it's used as a seasoning or condiment in Asian cooking, sorta like adding a bit of Worcestershire sauce to a dish or putting HP sauce on the table when serving dinner.
if you like hot food, it goes with anything but this recipe is quite strong so only of few drops go a long way.
Please get your biochemistry straight before you try to stir up unfounded fears on my channel.
To quote Wiki,
The best evidence from these studies suggests an intracellular role for phytic acid as a cofactor in DNA repair by nonhomologous end-joining." The body makes it if it doesn't get enough. What you're talking about happens when legumes are the SOLE nutrient. This is a condiment and only a few drops are used.
But since you won't make it anyway, you're just trying to make trouble.
Just before you added the chillies did you turn the heat off? or leave the heat on?
What is the shelf life on this chili oil i want to make a 1 liter batch
i haven't tested it to expiry, sorry. if all your ingredients are fresh (including the oil), it tastes the same for several months. like anything else, it tastes best fresh.
it doesn't really go bad that i've noticed. i will lose flavor over time so when it's not to your liking just make another batch if you still have some left.
Oow, this is what I was looking for, for my soup...
no, you can buy them like that.
it tastes better a few days later if that's what you mean, but you can use it right away if you have to.
@waynekiam glad you like it.
my chinese friends and I we wat the all the chilli too :) what a waste
i usually use peanut oil for this, as i did mention already in the comments below.
i used corn oil that day because that's what i had on hand.
How long do this have to sit before you can get the maximum flavor? Can you use it right away?
+Derek Harris you can use it right away, but the best flavor is after it sits for about a couple of days
@realgoodfishes uhm chillies are already dried. isn't that enough?
sir pls do tell me whats the yellow thing u put on this recepe
you'd have to separate the oil from the chili flakes at the bottom or they will jam the opening
not sure what you mean. please let me know what time in the recipe so i can answer
how many days is the expiration for this chili garlic oil?
After just find a glass jar and place it in. There you go.
always dried, fresh would likely boil over due to the moisture content.
Turned it off.
If I wanted to strain the oil into a different bottle after letting the oil sit a couple days to "steep" would it affect the flavor?
+shotout74 it probably wouldn't keep the flavor as long since there is no chili mass in the bottom to impart more flavor as you take some out. but try it if you want and see if you like it.
A person with tasty buds👍
what did you do to that chillies??? did u blender it?
Is it ok to put this oil in an oil dispensing bottle?
a good idea is to roast the chilis first hey mate
You have sunflower oil? Is it recommended to use that or can I do sesame oil too
sesame oil can not be made into chilli oil because it can withstand high temps so its not used.
But you can add some once its cold down for flavor.
nice and easy .........thanks a lot ........
i really love spicy 🌶
Makes me hungry! I'm going to follow your recipe but I'd like to use less salt and sugar. Thanks for showing us how to do this!
The ratio of oil to chilli is a bit high....less oil and more garlic and chilli.... overall good video. I learnt something.
Metal spoon in a metal pan???
Can I use another type of sugar other than the one ur using?
beside I don't really want it sweet also I prefer it salty.
+Emily Francey the sugar is used to balance the flavors. the one i use gives it a unique taste. feel free to increase the salt, you're the one that's using it.
so I will just use normal brown sugar then, and thanks a lot
I like the coconut oil flavor much better. Nice video. More garlic :) and a teaspoon of sweet paprika,or spicy paprika for depth of flavor.
You made 2 0r 3 garlic chilli oil recipes. What do ya do with the stuff?
thank you and good like with your business.
you got me sold at jaggery goor, you know your ingredients. I need to make another bottle of this chili oil, didn'y put garlir in the last one, will try garlic this time round, thank you.
Thank you for posting. I just made it, and it tastes as good as it looks! best chili oil I've ever had for sure
Yum. Thank you for vlogging. Making my pasta now.
Thank you very much for this tutorial ! My garlic chili oil is the bomb !! thanks to you.. =))))))
You're welcome, glad you liked it.
I cook mine with either olive oil or avocado oil. Avocado oil is very light and healthy even after cooked.
So I used your receipt but without the sugar. does it taste really sweet with the sugar?
+chris nm not really, it just balances out the flavors
ok perfect thanks ill give it a try.
Sugar, reduces the heat factor.
Don't you use the bottom part of the jar ? I never used it but want to make some my own ,it looks tasty 👍🏻
I have been looking for chilli oil recipe and found yours. I will be making this tomorrow =)
okay, thank you very much!
yes brown sugar will work
Seems like you could simply filter it and get only chili oil. I might try it.
Also with the chili flakes, add about half a cup depending on how spicy you want it.
Great video.., but u didnt show how to make the chilli? Do i blend it or what
i buy it in big bags, it's called chili flakes or crushed red pepper flakes
If you want to use your own fresh chilis, all you got to do is let them sun dry on plates and then crush them, you can crush them using your hands if you feel like it and they aren't a too hot kind, otherwise you can use a mortar.
I guess you can blend them as well, but that's something I never do, should work though.
GREAT RECIPE MAN!
can I use dried sliced garlic
+Edna Sole i really wouldn't recommend it. since there is no water inside it to slow down the cooking (when it bubbles in the video) the dried garlic will likely burn and the flavor will not be the same. that said, you don't know if you don't try and you might like that, i don't know.
Why did I feel like I was back in the lab lol
I made some of this garlic hot chili oil, which was so tasty. However, I began reading so much dangers of botulism in garlic infused oil that i took mine out of the refrigerator 5 days later and chunked it in the woods.. Is garlic infused oil safe as long as it is kept in the refrigerator. I have my frig set at 37 degrees.. Did I get too paranoid? Don't want anyone to get sick.
I leave this out at room temperature on the stove shelf. You can see a jar in most of my videos. Plus I've been using this since I put the video up over 9 years ago and I'm still here, if that answers your question.
Nice recipe - I also like your voice - it's very relaxing.
*Thanks for your tutorial*
Corn oil is not good for us. Please try an alternative.
sugar?
nice!!!
how many minutes they have to finished that
Because i live in London i don't know if they sell this type of oil over here
Hannah brown OF COURSE ARE YOU NUTS
Thanks, just the recipe I was looking for!
I thought so. Thanks for the reply :)
Try with Tom kha gai!
is it needed a maceration period?
ROFL!
Thank u for ur answer