So timely! I'd already ordered assorted extra spices to make this as gifts for some of my relatives, and I really appreciated the video so I could check my technique as I went along. I now have a large bowl of chili oil cooling on the side, and some nice clean bottles waiting to put it in.
So excited for this video!! I have the cookbook and really wanted to make it, but was a little intimidated before watching this… I can’t wait to get all of my ingredients together. Thank you, I love you guys!
I found the Mala market Caiziyou takes this recipe to another level. just remember that to use one must take the oil to the smoking point to reduce the stronger notes. Western canola oil has almost all these flavors removed making it pretty neutral.
My first taste of my chilli oil was in Mauritius in 1991, made by my Chinese Friends Mother. We did smuggle several jars home as well as some absolutely amazing Mango(UNRIPE raw) chutney. Chilli oil we mastered but we were NEVER able to reproduce the amazing grated mango chutney......😊
I store mine in a jar in the fridge, the last batch lasted for 6 months. Just remember to always take it out from the jar with a clean spoon (not even water on it or it will get spoiled quicker)
We store ours in the refrigerator and it keeps for several months up to a year even. Always use your judgment on how it's looking, smelling, and tasting though!
It's not easy to get Asian flakes here. I could only find powdered. So How would it turn out if I used regular chili flakes? like the Mediterranean variation
Thank you littler hopper, but I don't cook spice dishes, the reason is that some members of my family has what is call map tongue (is crack tongue) and people with this condition can not take spice food. Another reason is that I cook with a litter amount of oil. another reason is that to me that red color oil on my food looks so unhealthy that I don't like it. jajajaja. but thanks anyway is always good to know methods of cooking. Cheers.
Thanks so much for your time and effort demonstrating how to make this wonderful condiment!
I LITERALLY just shared this recipe with a bunch of friends on X 2 days ago! I've been making it for awhile now. It's the best one I've found. 😊
huzzahhH!
So timely! I'd already ordered assorted extra spices to make this as gifts for some of my relatives, and I really appreciated the video so I could check my technique as I went along. I now have a large bowl of chili oil cooling on the side, and some nice clean bottles waiting to put it in.
So excited for this video!! I have the cookbook and really wanted to make it, but was a little intimidated before watching this… I can’t wait to get all of my ingredients together. Thank you, I love you guys!
You can definitely do it!
I found the Mala market Caiziyou takes this recipe to another level. just remember that to use one must take the oil to the smoking point to reduce the stronger notes. Western canola oil has almost all these flavors removed making it pretty neutral.
yes, I use caiziyou to make it, too! it's SO good.
Yes it absolutely does! themalamarket.com/products/caizi-you-sichuan-roasted-rapeseed-oil?aff=16
Just made this recipe to the letter minus the sand ginger and it is amazing. Thank you so much for all your efforts and for sharing.
Yay!!! Thank you so much for giving it a shot! :)
oh, so excited to see a video for this recipe I've used!
weee!
I’ve been making your chiu chow chilli oil for about 4 years it’s the best recipe I’ve found. Would be great to see your video for it!
Sand ginger, aka Laos or Galangal. Available fresh or frozen in Asian grocery stores.
sand ginger = kencur, related to galangal but not the same. also known as lesser galangal
My first taste of my chilli oil was in Mauritius in 1991, made by my Chinese Friends Mother. We did smuggle several jars home as well as some absolutely amazing Mango(UNRIPE raw) chutney. Chilli oil we mastered but we were NEVER able to reproduce the amazing grated mango chutney......😊
14:48 I want to see the guy that’s making all the noise 😂
hahaha!
Can I use palm oil?
Would recommend adding ginger, soy sauce, and vinegar to balance it?
I really really want to know what the temperature of the oil is during the hour.
the oil should be around 225-250° F / 110-120° C
Whats best way to store the oil and how long will it keep?
I store mine in a jar in the fridge, the last batch lasted for 6 months. Just remember to always take it out from the jar with a clean spoon (not even water on it or it will get spoiled quicker)
We store ours in the refrigerator and it keeps for several months up to a year even. Always use your judgment on how it's looking, smelling, and tasting though!
Do you need to stir the mixture while it’s simmering
no! it's good to sit. :)
This video is 4x longer than necessary. This is an ez recipe. Yapatha Christie. Anyways I tried it and loved it. Thank you❤
It's not easy to get Asian flakes here. I could only find powdered. So How would it turn out if I used regular chili flakes? like the Mediterranean variation
It's it just me or did she use 3 cups of chili flakes?
Thank you littler hopper, but I don't cook spice dishes, the reason is that some members of my family has what is call map tongue (is crack tongue) and people with this condition can not take spice food. Another reason is that I cook with a litter amount of oil. another reason is that to me that red color oil on my food looks so unhealthy that I don't like it. jajajaja. but thanks anyway is always good to know methods of cooking. Cheers.
too much talking