Same… there’s only a few channels that really makes me feel this way. Choo Choo’s Story is another one ❤ I don’t comment often but I always feel good after watching the videos and reading the comments… but I usually leave hungry 😅
Italian here: I am guilty of pimping my carbonara with spicy nduja sometimes, so I totally get how the chili crunch works there for you! Not traditional but if it tastes good, it tastes good!
I love this format and would love to see more vids like it! All of them feel super achievable too which is great for people like me who feel too exhausted to cook a majority of the time
The first time I fried an egg with Lao Gan Ma I knew I would never be able to go back. So good! It's like one of those things that makes you annoyed no one told you sooner.
I don't comment much but I recently started trying to cook more authentic Asian food and chili crisp has won my heart, instead of crazy intense recipes you're showing easy ways you can incorporate this wonderful invention into quick but good meals, well done and edited.
Glad to hear he dropped it and at least apologized. It was beyond ridiculous from the get-go. 🤦 I couldn't even believe it when I first heard it. Like when the React channel tried to trademark the whole TH-cam-React formula. You didn't come up with it, not even close, what gives you the right to try and claim it for yourself? Honestly.
@@AlistairGale I used to think he was a chill dude, someone that would be cool to hang with. I honestly don't know what went through his head, to genuinely think that: 1. This is a good idea 2. This could totally work And 3. This won't backfire on me and my brand.
@@AlistairGale nice to meet you! My name is Joshua Chu and this is one of my TH-cam channels. I have studied Computer Engineering and am now sadly employed in a clerical role. Again, nice to meet you!
Thank you SO MUCH for this video! My brother gifted me an entire set of 9 jars of different flavored chili crunches so I can't wait to use them all up like this!
When I'm about to finish off a jar of pickles I drain the juice, throw some chili crunch in that bad boy and then shake it up! I also throw it on salads with whatever dressing I'm using. I've been on a chili crunch kick the past couple of months so this video is perfect!
Now you gave me great ideas for chilly garlic recipe. And yes, in the Philippines, we call it chilly garlic. It just blows my mind that there's more to just chilly and garlic. The diversity of these chilli crunch mixes!
after today, i had to google what is "chili crunch" i mean - back in southeast asia its literally just means sambal to us.....i'm completely mindblown by the fact on trying to "trademark" shame on them. that said, homiah sambal - you do us malaysian proud. now i'm really craving for spicy food and its midnight hahaha. (time for outside supper!)
omg this is the video i have been LOOKING for. i have been putting chilli oil on everything recently and i bought it NOT to use as a condiment, i swear. i saw it being used a lot on tiktok but i find any joy in just adding it to peanut noodles. i'm definitely gonna try this out, especially the hot honey one. also thanks for showcasing different kinds of textures of chilli oil/crunch. sometimes the one i like to use (similar to the mila's chilli one). now i can go grab a crunchier one to try out!
I love chili, but I have never had chili crunch before. The spicy carbonara looks stunning. I need to make that. Thanks for showing so many varieties! They all look amazing, especially the presentation/plating you make.
Your videos are so comforting. I love watching them. The chili crunch recipes look so good! The one that has all the added seeds and such looks so yummy! ❤😊
Hi Inga, I've only just found you today on TH-cam, and subscribed after watching this video! I have made my own chili oil for years by adding a cup of crushed red pepper into a quart mason jar and covering with olive oil. I then let it sit for a month or so until it has reached a beautiful deep red! Then, I use it to cook lots of things, but my favorite is my morning sunny side egg. Instead of buttering the toast, I add the butter to the pan and pour all of the oil onto the toast and topping with the egg. I literally eat this EVERY morning! Now, I am so excited to make compound butter with the used chili flakes, as well as making most of the recipes you showed in this video! Although I loved this video, I would not have subscribed if you had not been so knowledgeable and well-spoken. I am currently eating Keto (with much success!), so I am limited to which of your suggestions I can actually make right now, but I definitely enjoy watching your channel very much! Thank You!!
The first dish (aglio e olio) has a variation called aglio, olio e peperoncino, which use the chili in the beginning of the recipe. So that's almost a traditional way to do that (because theres no parsley on the recipe and also all the ingredients are fresh)
I used to have leftover chilli oil packets from instant noodles because I didn't want my noodles so spicy, and didn't know anything to do with them. But after this video, not anymore. Sunny side up egg fried with chilli oil is addictive as hell.
Thank you so much for this. I bought a jar of chilli crisp last month, and trying to find out new ways I can use it other than putting it in my noodles & pasta. These are some great inspirational recipes
I found a Thai sweet chili sauce several months ago that I am addicted to. I will use it to make my own spicy ramen and add american cheese at the end. It creates an awesome spicy creamy sauce that is really good. It's my favorite way to have ramen!
okay as an italian aficionado of your culinary adventures THIS CARBONARA LOOKS SO FJFBCJDBSKING DELICIOUS. i am so happy you made it the proper way (aka without cream)
being indonesian i never thought about putting sambal in mac and cheese cus if i crave it then i just straight up want mac and cheese but then i remember how i always end up dousing it in hot sauce anyway
I just recently bought the Homiah. I like the taste of the shrimp more, but the seaweed is more versatile (if I don't want the shrimp taste). I think I am doing the compound butter this weekend
I always know chili crunch as “Chile de acetie” in Spanish growing up I would treat it as seasoning for shrimp there was a summer where that’s all I ate with a side of white rice mixed with butter salt pepper and cream cheese
Hi Inga! I love your videos - they are so informative! Would you consider making an in-depth video on all the ways and forms of tofu you like to eat/cook with? I know A.T.E. has 'tofu 4 ways' video but I love tofu and I cook with it a lot so I'd love to see how you enjoy it :)
Inga! It's time to sell your own chili crunch. You have your own line of them already with all these recipes. Go Tokyo Paolo and sell those chilli's girl!
I had no idea there were so many types of chili crunch sauces. I thought this video would just be different ways to use Lao Gan Ma. I must be living under a rock.
Hot take with the chili oil in the salad, I love Kimchi in my salads, along with vegan sausage and some creamy dressing. The spicy crunchy kimchi mixed with the saucy(I dowse my salads) spinach is just something that makes me happy.
All of these dishes look AMAZING! I really like using Lao Gan Ma in pretty much anything.😋 Is there anything that you would recommend making with that specific chili crunch?
I think I'm going to try the aglio olio. It’s one of my favorite dishes, but to make it even better you might want to try adding butter instead of the extra oil. It gives the origianl dish a kind of creaminess you don't get when it's just oil🤤
Oh! This video is right up my alley. I always have a jar on hand! Is it bad if Inga’s Secret Sauce (tm) looks like the one I make for noodles? Didn’t know I was liable for copyright infringement 😅
I do not have any chili crunch sitting about (I have, like, 5% of your spice tolerance...), but I always love to see your practical creativity. Ok, maybe you have convinced me to at least try it... 😅
I think if anyone were to get mad at you for the carbonara, it would just make them look silly. It's clearly a fusion dish, taking appreciation from multiple cuisines
Yess, one of my favourite breakfasts to eat is avocado toast with a chilli oil fried egg. I've found recently a Nepalese version of sichuan btw, you should try to find and try it as well. It's called "Timur". That, with some salt and sesame oil in the fried egg are solid
Annie's Mac and cheese is the best box mac. I usually add greek yogurt or goat cheese to the sauce and it makes it soooo thick and creamy. I'll add chili crunch next time Also as an American Italian we all dump dried chili flakes on pasta, there's really no difference here, I think it's good
Did you know that potlucks are illegal here in Arizona? Once I was packing a bowl with mac & cheese when there was a potluck raid. Since I had a family sized baggie of chips, I was arrested for possession with the intention of distribution. I was also holding a spork, so they got me for paraphernalia. Now I've become an advocate for Legalize Potluck. I spend all day handing out potstickers.
I know this question might sound crazy but I'm curious how long your homemade hot honey would last. Think gifting it not like home consumption. My son and my ex husband are far more in the Spice Lords realm than myself though my youngest still lives at home and even though their stomach can't always deal they like spicy food too. I make homemade vanilla but that honey looks like a fun gift. I could get some gift able containers to make pretty. I got my son and ex Paolo from Tokyo's hot sauce last year for Christmas. It's made with I think Carolina Reaper Chili's but has an umami note to it. They both love but they do say it's spicy 😅 I'm not good with spice but I wanted that avo toast. Also just the compound butter like brilliant
We all know Inga is pretty much a GENIUS! So here's the ideas I have executed. get the Buldak Korean Spicy Hot Chicken Flavor Sauce from an asian store or the internet and it to make hot honey at 1 part buldak sauce to : 3 parts honey! OH MY GOD! MAKE the Kathy Chen's Chili oil noodle compond butter and use chilli crunch instead of whatever spices she asks for (such a shortcut) but the OG is wonderful too honestly. use Miso, browned butter and honey to make a compound butter! Add toasted walnuts to make lao gan maa more crunchy
Inga's videos are a safe place for me, the comfort i feel can not be explained
yess i love her!!
Same… there’s only a few channels that really makes me feel this way.
Choo Choo’s Story is another one ❤
I don’t comment often but I always feel good after watching the videos and reading the comments… but I usually leave hungry 😅
Them: How much chilli crunch would you like?
Inga: Yes
😂
Italian here: I am guilty of pimping my carbonara with spicy nduja sometimes, so I totally get how the chili crunch works there for you! Not traditional but if it tastes good, it tastes good!
The names for these dishes are so creative! I love them. You've made me want to try all nine, hopefully within the next week...
i'll be waiting for an update!! 🌝
@@IngaLam I'll be sure to update you as they all look delicious :)
I love this format and would love to see more vids like it! All of them feel super achievable too which is great for people like me who feel too exhausted to cook a majority of the time
Ingredients ideas to center vids around: Capers, Anchovies
The first time I fried an egg with Lao Gan Ma I knew I would never be able to go back. So good! It's like one of those things that makes you annoyed no one told you sooner.
I don't comment much but I recently started trying to cook more authentic Asian food and chili crisp has won my heart, instead of crazy intense recipes you're showing easy ways you can incorporate this wonderful invention into quick but good meals, well done and edited.
Glad to hear he dropped it and at least apologized. It was beyond ridiculous from the get-go. 🤦 I couldn't even believe it when I first heard it. Like when the React channel tried to trademark the whole TH-cam-React formula. You didn't come up with it, not even close, what gives you the right to try and claim it for yourself? Honestly.
I just wish Craig Ferguson was still on the air to call David Chang a jerk.
@@AlistairGale I used to think he was a chill dude, someone that would be cool to hang with. I honestly don't know what went through his head, to genuinely think that:
1. This is a good idea
2. This could totally work
And 3. This won't backfire on me and my brand.
its too fundamental and at the same time, too varied to have any one manifestation seen as prototypical
@@ilikewatchingfood Hi Bot, I’m gonna suggest that you take a long walk off a short pier. Unless your name is Geoff Peterson, then we can talk.
@@AlistairGale nice to meet you! My name is Joshua Chu and this is one of my TH-cam channels. I have studied Computer Engineering and am now sadly employed in a clerical role. Again, nice to meet you!
Thank you SO MUCH for this video! My brother gifted me an entire set of 9 jars of different flavored chili crunches so I can't wait to use them all up like this!
i’m so excited for you omg
Chili crisp + eggs is one of my favorites! Love all these new takes! Can't wait to try them. thank you!
I ate an entire jar of chili crisp in 1 week with my eggs.
The baked brie/cam idea is so good. Also in love with the hot honey and crunchy butter. These look like such good ideas.
When I'm about to finish off a jar of pickles I drain the juice, throw some chili crunch in that bad boy and then shake it up! I also throw it on salads with whatever dressing I'm using. I've been on a chili crunch kick the past couple of months so this video is perfect!
Oh this is a great idea!! I go through so many jars of pickles
Now you gave me great ideas for chilly garlic recipe. And yes, in the Philippines, we call it chilly garlic. It just blows my mind that there's more to just chilly and garlic. The diversity of these chilli crunch mixes!
after today, i had to google what is "chili crunch" i mean - back in southeast asia its literally just means sambal to us.....i'm completely mindblown by the fact on trying to "trademark" shame on them.
that said, homiah sambal - you do us malaysian proud.
now i'm really craving for spicy food and its midnight hahaha. (time for outside supper!)
omg this is the video i have been LOOKING for. i have been putting chilli oil on everything recently and i bought it NOT to use as a condiment, i swear. i saw it being used a lot on tiktok but i find any joy in just adding it to peanut noodles. i'm definitely gonna try this out, especially the hot honey one. also thanks for showcasing different kinds of textures of chilli oil/crunch. sometimes the one i like to use (similar to the mila's chilli one). now i can go grab a crunchier one to try out!
They can't claim the chili crunch name!!!
Technically, this restaurant/chef *does* own the trademark, but has decided not to enforce it. The whole situation was a little nuts. Pun intended. 😅
It's mine
I love chili, but I have never had chili crunch before. The spicy carbonara looks stunning. I need to make that. Thanks for showing so many varieties! They all look amazing, especially the presentation/plating you make.
The shrimp cooked in that butter then removed and adding some pasta…. Drooling 🤤
I make my own chili oil but never know what to do with it, this has been super helpful! Thank you!
I love your videos soooo much, I'm always happily suprised by how much you seem to pack into one video. All the food you make looks sooo delicious!!
I've had a jar of the Fly by Jing sitting on my shelf for a while. Thank you for three amazing options that are all within my dietary needs too!
Your videos are so comforting. I love watching them. The chili crunch recipes look so good! The one that has all the added seeds and such looks so yummy! ❤😊
I loooove this roundup and, as an italian, I’m mega excited by this chili crisp carbonara hack!
I may not eat all these things but your cooking and video style are incredibly soothing ❤
بحب تابعك أسلوبك لطيف و هادء 🥰
I was like, huh. Went to my fridge, grabbed an unopened jar of chili crisp, fried two eggs in it, put it over rice. Dinner.
Hi Inga, I've only just found you today on TH-cam, and subscribed after watching this video! I have made my own chili oil for years by adding a cup of crushed red pepper into a quart mason jar and covering with olive oil. I then let it sit for a month or so until it has reached a beautiful deep red! Then, I use it to cook lots of things, but my favorite is my morning sunny side egg. Instead of buttering the toast, I add the butter to the pan and pour all of the oil onto the toast and topping with the egg. I literally eat this EVERY morning!
Now, I am so excited to make compound butter with the used chili flakes, as well as making most of the recipes you showed in this video!
Although I loved this video, I would not have subscribed if you had not been so knowledgeable and well-spoken. I am currently eating Keto (with much success!), so I am limited to which of your suggestions I can actually make right now, but I definitely enjoy watching your channel very much!
Thank You!!
What a video! Game changing, so excited to try most of these!
Made the chili oil aglio e olio tonight, so good! Thanks for the idea!
I looooove these videos. So many great ideas. Thank you for sharing.
I was baffled when I read that claim... Thank you for the cozy video, and the inspiration. Especially the salad looks like a must try.
The first dish (aglio e olio) has a variation called aglio, olio e peperoncino, which use the chili in the beginning of the recipe. So that's almost a traditional way to do that (because theres no parsley on the recipe and also all the ingredients are fresh)
This has to be my fave vid yet!!! N i love when u get carried away keep them ideas comin!!!
I used to have leftover chilli oil packets from instant noodles because I didn't want my noodles so spicy, and didn't know anything to do with them. But after this video, not anymore. Sunny side up egg fried with chilli oil is addictive as hell.
Thank you so much for this. I bought a jar of chilli crisp last month, and trying to find out new ways I can use it other than putting it in my noodles & pasta. These are some great inspirational recipes
I LOVE the Fly By Jing regular chili crisp, I get it whenever I find it on sale
Why are your videos so therapeutic 🥹🥹🥹
I loved these recipes and the names of each dish. The naming reminds me of how Jena from the movie/musical, Waitress, names her pies.
These dishes look really yummy! I appreciate you only used a few ingredients so they seem very doable.
=]
I love these ideas of multiple recipes. Please make more! Bento box also please
These videos are so inspiring and entertaining!
Great video. Alot of creative ideas.
I found a Thai sweet chili sauce several months ago that I am addicted to. I will use it to make my own spicy ramen and add american cheese at the end. It creates an awesome spicy creamy sauce that is really good. It's my favorite way to have ramen!
I'll be making the butter really soon! So good!
okay as an italian aficionado of your culinary adventures THIS CARBONARA LOOKS SO FJFBCJDBSKING DELICIOUS. i am so happy you made it the proper way (aka without cream)
being indonesian i never thought about putting sambal in mac and cheese cus if i crave it then i just straight up want mac and cheese but then i remember how i always end up dousing it in hot sauce anyway
Love this! Super handy and looks delicious
I just recently bought the Homiah. I like the taste of the shrimp more, but the seaweed is more versatile (if I don't want the shrimp taste). I think I am doing the compound butter this weekend
You are talking my love language. Love this. 💗
You threw the most appropriate amount of shade to the ridiculous tradermarker. 👍
Another great video! So many new way to use chili crunch. I am going to try them all 😊. Thanks Inga
Aw yis, more chili crunch on top of all that chili crunch.
Inga is back! Yay! I could never cause I do NOT do spices at all, but I'll still watch this!! ❤❤
Wow. So many great ideas! 😁
I always know chili crunch as “Chile de acetie” in Spanish growing up I would treat it as seasoning for shrimp there was a summer where that’s all I ate with a side of white rice mixed with butter salt pepper and cream cheese
Hi Inga! I love your videos - they are so informative! Would you consider making an in-depth video on all the ways and forms of tofu you like to eat/cook with? I know A.T.E. has 'tofu 4 ways' video but I love tofu and I cook with it a lot so I'd love to see how you enjoy it :)
I smiled when I saw the title. I think we all need to make a Chili Crunch recipe video to join in the stance.
Inga! It's time to sell your own chili crunch. You have your own line of them already with all these recipes. Go Tokyo Paolo and sell those chilli's girl!
I love chili crunch so much 💜 I've used it on top of savory oatmeal as well 😋
I love this series
I had no idea there were so many types of chili crunch sauces. I thought this video would just be different ways to use Lao Gan Ma. I must be living under a rock.
Made your chili crisp carbonara today and it was divine. Consider it Italian approved.
These all looked fantastic and yummy 😋 my heartburn would not allow me to have spicy 🥵 still looks amazing though. Thank you for sharing 😁
The compound butter idea is such a good idea!! Thank you for all that inspiration, will definitely try them out!
Hot take with the chili oil in the salad, I love Kimchi in my salads, along with vegan sausage and some creamy dressing. The spicy crunchy kimchi mixed with the saucy(I dowse my salads) spinach is just something that makes me happy.
I'm really excited to try a bunch of these
I put chili crunch in almost every leftover pasta dish. It's such an easy way to switch up the flavor!
You've given me some fantastic ideas, thank you!
All of these dishes look AMAZING! I really like using Lao Gan Ma in pretty much anything.😋 Is there anything that you would recommend making with that specific chili crunch?
Inga please do a video like this one but using gochujang and gochugaru.
Love your content Inga!
I think I'm going to try the aglio olio. It’s one of my favorite dishes, but to make it even better you might want to try adding butter instead of the extra oil. It gives the origianl dish a kind of creaminess you don't get when it's just oil🤤
This video made me so hungry ❤
I love Alio & Olio, and Spice - so great video for me, plus 'aliabolical' = my new word! I'm stealing it. Thank you!😘
I just seasoned tilapia with laogannma wow it was. You should try it with fish❤❤❤
i'm dying watching this video!!! i need to make every one of these!!!
This such a good ad for chilli crunch 🤤
Rule number one…NEVER watch these videos on an empty stomach.
Oh! This video is right up my alley. I always have a jar on hand! Is it bad if Inga’s Secret Sauce (tm) looks like the one I make for noodles? Didn’t know I was liable for copyright infringement 😅
Minute 5: Iam not from the USA, so I don’t know the brand, could anyone please tell me which brand this hot honey sauce is from? Thanks so much 💜
I do not have any chili crunch sitting about (I have, like, 5% of your spice tolerance...), but I always love to see your practical creativity. Ok, maybe you have convinced me to at least try it... 😅
I want to try them all now that I saw them!
that hot hunny sammy looks so dang good, gonna have to try that!
i got some chilli crunch due to this video... delicioussss
I think if anyone were to get mad at you for the carbonara, it would just make them look silly. It's clearly a fusion dish, taking appreciation from multiple cuisines
just wanted to drop by and tell u i've done the spaghetti carbonara twice now and it's so good !! definitely can't wait to try the others 🫶 love u!
Yess, one of my favourite breakfasts to eat is avocado toast with a chilli oil fried egg.
I've found recently a Nepalese version of sichuan btw, you should try to find and try it as well. It's called "Timur". That, with some salt and sesame oil in the fried egg are solid
Annie's Mac and cheese is the best box mac. I usually add greek yogurt or goat cheese to the sauce and it makes it soooo thick and creamy. I'll add chili crunch next time
Also as an American Italian we all dump dried chili flakes on pasta, there's really no difference here, I think it's good
I needed this video❤
The skin tone from the camera is truly amazing
I definitely need that chili crunch! Yum
Did you know that potlucks are illegal here in Arizona? Once I was packing a bowl with mac & cheese when there was a potluck raid. Since I had a family sized baggie of chips, I was arrested for possession with the intention of distribution. I was also holding a spork, so they got me for paraphernalia. Now I've become an advocate for Legalize Potluck. I spend all day handing out potstickers.
I just ate but I'm hungry agaiin, love your videoss
your my fav chef
I have never made carbonara, but i will now with that recipe :D
Omg, thank you for this video. I love love love hot food, and the hot honey and the hot butter absolutely look delish, pfiou
I will give it a try.
A Korean-American man who owns a company with a Japanese name trying to claim a trademark on a Chinese condiment. It's wild.
Yeah soon as I heard it, I thought, 'uhhhhhh...... Pretty sure this has existed since before you were even *born*, dude. 🤦'
I know this question might sound crazy but I'm curious how long your homemade hot honey would last. Think gifting it not like home consumption. My son and my ex husband are far more in the Spice Lords realm than myself though my youngest still lives at home and even though their stomach can't always deal they like spicy food too. I make homemade vanilla but that honey looks like a fun gift. I could get some gift able containers to make pretty. I got my son and ex Paolo from Tokyo's hot sauce last year for Christmas. It's made with I think Carolina Reaper Chili's but has an umami note to it. They both love but they do say it's spicy 😅 I'm not good with spice but I wanted that avo toast. Also just the compound butter like brilliant
We all know Inga is pretty much a GENIUS! So here's the ideas I have executed.
get the Buldak Korean Spicy Hot Chicken Flavor Sauce from an asian store or the internet and it to make hot honey at 1 part buldak sauce to : 3 parts honey! OH MY GOD!
MAKE the Kathy Chen's Chili oil noodle compond butter and use chilli crunch instead of whatever spices she asks for (such a shortcut) but the OG is wonderful too honestly.
use Miso, browned butter and honey to make a compound butter!
Add toasted walnuts to make lao gan maa more crunchy