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Chili Oil Resep – One of my favorite condiments has to be hot pepper oil. You can see this stuff in Chinese and Asian restaurants. Every time I make it, I tend to lather up everything I eat with it. It goes very well with noodles, soups, rice, eggs, stir-fries, etc. Sure, it’s spicy but it also has a deep orchestra of flavors and crispy/crunchy textures. I can’t get enough of it. It’s also very easy to make yourself.
Although other countries have their own versions, I mainly consider this a Chinese recipe. In other words, this recipe I’m about to share is inspired by Chinese hot pepper oil. China is divided into 23 provinces and each has its own style of cuisine. I don’t know which region my version can most closely resemble. I simply picked all my favorite elements and put them together. You can make chili oil with just crushed chili peppers and oil. It will still be great. But by adding your own flavors and textures, you can turn it into something very special. When I’m in an Asian market and I’m looking for this kind of product, I prefer brands that contain peanuts. This is just because I love peanuts and think they add a nice texture to the oil. If you are allergic or prefer not to include them, that is entirely up to you. Crushed chilies and oil are the two ingredients needed, the rest is optional and depends on your discretion and creativity.
Chili Oil Resep
Let’s talk about chili peppers for a second. The whole point of this recipe is to be spicy. This is used as a condiment to add a primarily spicy flavor to a dish. I recommend using crushed peppers with lots of seeds because that’s where you’ll get most of your heat. I recommend buying an Asian brand of crushed peppers, as I find they contain more seeds than the crushed peppers you can get from a Western source. Plus, I’m sure it adds some authenticity to the recipe. In a pinch, you can use any crushed chili product you can find, but if you can help it, head to your local Asian market for this ingredient. Here is the brand I used:
Jual Koki Jempol Szechuan Chili Oil / Sambal Minyak Cabai 150 Gram
This recipe also calls for black cardamom, which adds a nice, complex, smoky flavor. This may be the hardest ingredient to find, depending on where you live. If not, you can definitely find it online. To borrow a photo from my Ethiopian Spiced Butter recipe, you can clearly see the difference between black cardamom and the more usual green cardamom (left). The flavors are not at all the same and therefore cannot be used as a replacement. I definitely recommend it but can easily be skipped.
Also very important, you will need a large bowl made of glass, ceramic, or any other material that will not melt (i.e. plastic) for this recipe. We will pour hot oil over the chili peppers so that the bowl must withstand this heat. Your bowl should also be much larger than you think at first, because the oil will bubble and move around when added to the chiles (in safe doses, not all at once), so it will need a lot of mixing. space to do this.
Over medium heat, heat the oil in a saucepan with the Sichuan peppercorns, sliced ginger, bay leaves, star anise, cinnamon stick and black cardamom. Let it boil gently for about 5 minutes or until fragrant and the peppercorns have turned a dark brown color (not black). Be careful not to burn any of the ingredients.
Meanwhile, add the crushed chili peppers, finely chopped garlic, peanuts and a pinch of salt to a large non-plastic heatproof bowl. Give them a mix.
Resep Pangsit Chilli Oil, Lembut Gurih Berbalut Saus Pedas Nendang
When the oil is ready, carefully remove the solid ingredients which will have perfumed it with their aromas and flavors. Return the oil to the cooker. If you haven’t already, bring the oil to 225-250 F/107-121 C before the next step. In other words, if room temperature oil was 1 and boiling oil was 10, you want it at around 7. You can check this by placing the tip of a wooden chopstick (for example) in oil. If small bubbles start to form around it after a second or two, it’s ready.
Carefully pour the oil into the crushed chili mixture in several doses (not all at once). At the same time, stir the ingredients to avoid burning (I find a pair of chopsticks works great for this). As I mentioned previously, the oil will bubble, move around and rise in the bowl, so it is extremely important to use a large bowl, pour in doses and use common sense and respect of security.
When all of your oil has been added, continue to stir for a few seconds and watch the bubbles begin to subside. At this point, your kitchen will be filled with the most sensational aromas!
While the oil is still hot, add the sesame seeds. This will cook them lightly but just enough (they will burn if added earlier). They will add yet another texture and pop of flavor that works really well here. Once the oil has cooled to or near room temperature, add the black vinegar and toasted sesame oil. Stir, taste and adjust the salt (if necessary) and voila!
Homemade Din Tai Fung Chili Oil, The Ultimate Spicy Flavor Bomb!
Transfer to a new container with a tight-fitting lid and store at room temperature. Technically, you can start enjoying your hot pepper oil immediately, but the flavors will continue to deepen and develop over time. Try to leave it on for at least a day before you start using it.
That’s it! You now have your own personalized hot pepper oil. If you’ve never tried it, you’ll have an idea of how to use it once you do. In the meantime, here are some fantastic options:
How you use your chili oil is entirely up to you. Be creative! You may find that it goes well with everything. Enjoy! Coated in an intensely aromatic sauce made with vinegar, garlic and roasted chili oil, these wontons are easy to make.
Kenji is the former culinary director of Serious Eats and current culinary consultant for the site. He is also a food columnist for The New York Times and author of The Food Lab: Better Home Cooking Through Science.
Citra’s Home Diary: Homemade Chili Oil. Easy Recipe With Maximum Flavor
The spicy, aromatic sauce that coats these tender pork wontons is the real star of this Sichuan classic. . Eat seriously / J. Kenji Lopez-Alt
These are all words that should come to mind when you tuck into a bowl of suanla chaoshou, the Sichuan-style wontons coated in an intensely aromatic sauce made with vinegar, garlic and roasted chili oil.
I first tried a version of this dish at Mary Chung, a Cambridge restaurant that served Sichuan cuisine at a time when Chinese-American cuisine (think: chop suey, General Tso’s, and broccoli beef) was the mainstay. essential of what existed. In retrospect, it wasn’t a particularly good version – not oily enough or spicy enough. But I admire Mary for her tenacity and for inspiring the Boston Sichuan scene to proliferate the way it has. I owe Ms. Chung’s success to the chili oil wontons, hot, numbing Chongqing-style chicken, and mapo tofu that were the mainstay of my diet for the decade I lived in the area .*
*I also owe the highlight of my very short rock star career to him: the band in which I sang and occasionally played guitar performed at the All-Asia Lounge in Central Square, a restaurant run by Mary Chung’s daughter and her daughter. husband. The band was called The Emoticons. Really.
How To Make Chili Oil (+ Tips And Variations)
I finally had the opportunity to taste my favorite Sichuan dishes in their homeland and was very pleasantly surprised to find that the best versions we can get in the United States, at restaurants like Fuloon, in Malden , in Massachusetts, are on par with what I had. in Chengdu. That is to say, incredibly delicious.
Like many Asian dishes, suanla choushou is as much about texture contrast as flavor. The skins should be slippery and tender, with an almost bland flavor compared to the sweet, mild pork filling (mild but not cloying, as some versions tend to be). In turn, the wontons as a whole are
Bland compared to the sauce. This is the sauce that brings contrasts with its almost too intense flavor, thanks to the sweet Chinkiang vinegar, soy sauce and lots of chili oil with crunchy bits of fried dried chili peppers. It’s the same sauce you’ll find on a number of cold appetizers in the Sichuan repertoire and is worth learning how to make.
For the wontons, I use a simple blend of ground fatty pork (ask your butcher to grind extra fatty pork shoulder or look for the whitest, most streaky grind you can find on the supermarket shelves ) flavored with Chinese chives or green onions. , a little garlic, white pepper, salt, sugar and a little Shaoxing wine
Food By Bram: Hot Chili Oil
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