Recipe ingredients: 1 large shallot, 1 cup (minced) 1/2 cup fresh garlic (minced) 1/4 cup fresh ginger (minced) 1/4 cup fresh Thai chilis (minced) 1 handful dried árbol chilis (crushed) 1/2 cup dried shiitake mushrooms (chopped) 1/2 cup salted peanuts (lightly crushed) 2 tablespoon Sichuan peppercorns 2 tablespoons everything bagel seasoning 1/2 teaspoon MSG 1 tablespoon white miso paste 1 tablespoon Japanese BBQ or soy sauce 3 star anise seed pods 3 cups oil (avocado, peanut, or other neutral flavor) Recipe: Brown shallot and Thai chilis in the oil, strain out; Lightly brown garlic and ginger in the saved oil, strain out; Bring saved oil to 375F, then pour into heat safe mixing bowl with remaining ingredients; Let sit until bowl is safe to touch, about 30 minutes, then remove star anise and mix in previously fried ingredients; Add salt to taste.
Made it today since my jar of Momofuku ran out - wow, LOVE it! Same taste, less than half the cost for the amount it makes - it will last 3 times longer than that $9 jar. I did add a tablespoon of Gojugong paste as I had no miso paste on hand. This is a keeper!
Love me some Chinese chili crisp. What an interesting take on a classic Chinese condiment. Love when people try new things from different cultures and then make it their own.
I've used home made Chili Oil for several months now. Yours is an excellent recipe. You're right.., Chili Oil or Chili Crunch is a wonderful sauce. Bravo!
I've made a batch very similar to yours. Only ingredients I didn't add to mine are shiitake mushroom, star anise and Japanese bbq sauce but it does sound fantastic so I will be including them in the next batch.
That looks pretty outstanding, and I will definitely be making this myself, but you might want to warn people before they go dumping 350 degree oil into a bowl to be super careful. That is a recipe for a pretty serious burn. I think instead of pouring the hot oil into the bowl, I'd turn off the heat and then add the ingredients into the oil in the pot and let it sit there and cool. Once it's all cooled you can combine the ingredients with the crunch ingredients in the glass bowl without any worries.
That cast iron pot will stay hot for a while, so I guess that's why you don't add the ingredients in there. But I agree that dumping it in can be dangerous. You could maybe carefully ladle it in?
@@vgullotta Well, Hot oil is known to burn things if you leave them in it for too long. In another recipe I actually saw that they added the oil gradually because of this reason.
@@danoupossel5072 ok bro, then maybe you take it off the heat and wait a few minutes before you add the ingredients.... for fucks sake I was trying to be nice about it, but you don't pour scorching hot oil from a scorching hot cast iron pot into a glass bowl on your counter, and you DEFINITELY don't instruct 581,000 people of whom you don't know their culinary skills or brain power, to pour scorching hot oil into a bowl like that. There are other ways to do it, there are other recipes in the universe that say do all kinds of things, none of that changes the fact that you don't tell people to pour scorching hot oil from a scorching hot pot into a bowl like that unless you want a horrible law suit...
@@vgullotta No need to be this hot headed (see what i did there?) about it. However you read my comment, I have the feeling that it didn't come across the way I intended it. Let's all be nice to each other ;-). Also, where I come from we don't do lawsuits when it is eventually your own fault when you pour hot oil over yourself haha. And I was just trying to make the point that it might be a better idea to ladle it in anyways since that seems the better way for the ingredients as well. I hope you have nice day and don't get yourself so worked up about things in this hot summer weather. All the best!
Chef, sometimes I feel that you are clairvoyant. I CANNOT find this stuff where I live, but see it pop up in recipes all the time, now. I was determined to find a way to make it, and BOOM! Here you are with the tips and tricks. Love you, man! Thank you!
I can taste it from here! The flavours looking amazing! No disrespect but I'd probably put those Szechuan peppercorns in the mortar and pestle first to really extract as much of that flavor as possible. That's just me cause I love the flavour of Szechuan peppers! 🇨🇦
Thank you, Chef Tom, for sharing another awesome recipe! I love Chili crunch and don't think I will be buying it anymore now that you have shown us how to make it! Fabulous!
I got some of that chili crunch from an asian market here and I like it but I can never think of what to do with it. When I run out I may have to make some and get that extra flavor boost.
This IS the Best Recipe and Video. I’ve watched More than 20 Vids and Experimented with Seven batches to Finally get it Right On. This Recipe Sums up everything I’ve Learned. From the Avocado Oil to Shallots, Fresh Thai Chilies, Arbol Crushed Dried Pods, Star Anise, MSG ( I agree), I use Toasted Sesame Seeds and Dry Roasted & Salted Peanuts Crushed , I like the added Spring Onions. Your Instructions are very Detailed and the Technique is Great, this is now my Reference for Chili Crunch/Crisp. I’m Subscribing. Cheers from San Diego
I’ve got to say no here lol. A few years ago someone started circulating this ice cream/chili crisp idea and suddenly everyone jumped on the lemming bandwagon lol. I just can abide garlic and onion on ice cream. Ginger, peanut, miso and chili sure, but I draw the line at garlic and onion! Miso caramel that sounds good, though!
Chef Tom, You never disappoint. I just ordered some MamaTeve's but I think when I use all of that up I'll be making some of this. Sans the bbq sauce, I think I'll add some umami like sauces (I've got some of noma'ssmoked mushroom garum) in its stead.
Go to you local Asian grocery store and ask for Lao Gan Ma Spicy Chile Crisp. If you see a stern Chinese lady on the label, you know you got the right kind! lol It's amazing.
Hi. I love the way how you chop the veggies. Are these knives from germany or made like them? The round cutting line reminds me about the chef knives i know back earlier when i was cooking.
This is a very forgiving recipe. You can replace the peanuts with your preferred nut to get the crunch. You can also leave it our and it will still be amazing. Thanks for watching!
Great content and watched twice. Personally would leave out the Japanese BBQ sauce. As stated predominantly soy and sugar. I have used the three sauces they sell and are decent. The cost to the consumer is over $7 which I seems a bit pricey for a splash. There are so many subtle flavors with the miso and star anise on top of everything else. I do appreciate the fact that cooked the raw ingredients to help preventing a food born illness. See too many people trying to make flavored oils etc to only blow the lids off the jars or make someone sick. Keep up the content!
This sounds fantastic (minus the star anise) but I thought one isn’t supposed to eat a whole Sichuan peppercorn? They can be left in if they’re ground but I really thought the whole ones had to come out. I always keep MSG in the pantry and might add sesame seeds, too. Let me know if I’m wrong about those peppercorns!
This looks awesome. I gotta ask: Have you heard about the spoon method for peeling garlic? I'd argue it works easier and FAR neater than the middle torture device was going on there. 🙂
So when you said a month that got be weary. I did a salsa matcha before but not before doing thorough research and botulism came up several times with regards to garlic. I wonder what makes your recipe overcome this possibility of botulism forming by using fresh garlic. My research concluded that any recipe with fresh garlic can only last 2 weeks.
The garlic is cooked. It's also fairly well minced. The majority of the other ingredients are acidic. You'd probably be more likely to get botulism from cross contamination via a wooden cutting board. If you're producing commercially you need to follow best practices from the department of agriculture and the food and drug and administration...not RUclips videos about cooking a condiment that has been produced this way by millions of people and stored a lot longer than a month, for the last several hundred years.
@@jamesbael6255 you may be right. Although taking your opinion as a basis of fact vs that of many other posts talking about botulism could happen regardless of how minced something is I'd rather err on the side of caution. Also my point was mainly on making a call out as to why he didn't bring up the subject regardless of his position on it. Felt it needed to be discussed.
That entire thing he made got sterilized in the hot oil so that's why. Salsa is all made room temperature, and the refrigerator isn't gonna kill any of that stuff.
Two weeks max. Anytime after that is dice roll. personally don’t go much over 7 days with food like this. Better yet, skip the raw garlic, and use garlic powder instead. It’s still going to taste amazing.
Also called Chili Crisp, seems to be a common in many Asian cultures. Can be tailored in any number of ways (e.g. add dried shrimp, use different chilis, etc.). Popular on top of rice.
Ya this is a cultural appropriation of classic Chinese chili crisp. I was a little disappointed that he didn’t mention that it’s a Chinese inspired recipe. It’s important to give credit where credit is due. Most respectfully because he’s done a good job with this recipe it’s just… cultural appropriation… 😖
I'm a mushroom guy through and through but I'm not convinced here with the shiitake's. wouldn't the soak up the oil and by doing so become chewy not crunchy?
I just made this recipe today. The prep takes a few minutes but the end result is Ono (Hawaiian term for very good)! Will definitely keep on hand at all times. You rock bro!!!
4:24 "next we have a half cup of salted peanuts" Tbh, I raised an eyebrow here thinking I'd go for unsalted because it gives me more control over how salty the end product is going to be. 9:19 "I don't even care there isn't any salt in there, safe for the miso and the bbq sauce" ehhh... where did the salted peanuts go? Kind of confirming my earlier doubts though :P I'd rather add salt at the end instead of running the risk of (unnecessarily) salty ingredients adding up to be too much salt. Hoping it's going to be just right like it seemed to be in this case is just unnecessary risk.
Recipe ingredients:
1 large shallot, 1 cup (minced)
1/2 cup fresh garlic (minced)
1/4 cup fresh ginger (minced)
1/4 cup fresh Thai chilis (minced)
1 handful dried árbol chilis (crushed)
1/2 cup dried shiitake mushrooms (chopped)
1/2 cup salted peanuts (lightly crushed)
2 tablespoon Sichuan peppercorns
2 tablespoons everything bagel seasoning
1/2 teaspoon MSG
1 tablespoon white miso paste
1 tablespoon Japanese BBQ or soy sauce
3 star anise seed pods
3 cups oil (avocado, peanut, or other neutral flavor)
Recipe:
Brown shallot and Thai chilis in the oil, strain out;
Lightly brown garlic and ginger in the saved oil, strain out;
Bring saved oil to 375F, then pour into heat safe mixing bowl with remaining ingredients;
Let sit until bowl is safe to touch, about 30 minutes, then remove star anise and mix in previously fried ingredients;
Add salt to taste.
Thanks for this - very helpful!
thanks - i don't need to listen to the blahblah lol
Thank you! Just noting that it’s more than 1 shallot. Need a fair few to make up one cup chopped
Thank you for this, especially when their website has garlic incorrectly written as 1/4 cup.
😂😂
Made it today since my jar of Momofuku ran out - wow, LOVE it! Same taste, less than half the cost for the amount it makes - it will last 3 times longer than that $9 jar. I did add a tablespoon of Gojugong paste as I had no miso paste on hand. This is a keeper!
Going forward, will you replace Gojugong with miso, or keep it the same?
I peel my ginger with a spoon, just scraping off the skin. Great clip, and thanks for the inspiration.
Love me some Chinese chili crisp. What an interesting take on a classic Chinese condiment. Love when people try new things from different cultures and then make it their own.
I've used home made Chili Oil for several months now. Yours is an excellent recipe. You're right.., Chili Oil or Chili Crunch is a wonderful sauce. Bravo!
This so so delicious a song was written about it: "Sweet Chile of Mine"
Legit just looked up recipes for this, and have all the ingredients. What perfect timing.
Thanks! Look awesome. Wondering how it would freeze???
I've made a batch very similar to yours. Only ingredients I didn't add to mine are shiitake mushroom, star anise and Japanese bbq sauce but it does sound fantastic so I will be including them in the next batch.
That looks pretty outstanding, and I will definitely be making this myself, but you might want to warn people before they go dumping 350 degree oil into a bowl to be super careful. That is a recipe for a pretty serious burn. I think instead of pouring the hot oil into the bowl, I'd turn off the heat and then add the ingredients into the oil in the pot and let it sit there and cool. Once it's all cooled you can combine the ingredients with the crunch ingredients in the glass bowl without any worries.
That cast iron pot will stay hot for a while, so I guess that's why you don't add the ingredients in there. But I agree that dumping it in can be dangerous. You could maybe carefully ladle it in?
@@danoupossel5072 I don't think it taking longer too cool would be such a bad thing, the extra 30 minutes it takes to cool shouldn't change much.
@@vgullotta Well, Hot oil is known to burn things if you leave them in it for too long. In another recipe I actually saw that they added the oil gradually because of this reason.
@@danoupossel5072 ok bro, then maybe you take it off the heat and wait a few minutes before you add the ingredients.... for fucks sake I was trying to be nice about it, but you don't pour scorching hot oil from a scorching hot cast iron pot into a glass bowl on your counter, and you DEFINITELY don't instruct 581,000 people of whom you don't know their culinary skills or brain power, to pour scorching hot oil into a bowl like that. There are other ways to do it, there are other recipes in the universe that say do all kinds of things, none of that changes the fact that you don't tell people to pour scorching hot oil from a scorching hot pot into a bowl like that unless you want a horrible law suit...
@@vgullotta No need to be this hot headed (see what i did there?) about it. However you read my comment, I have the feeling that it didn't come across the way I intended it. Let's all be nice to each other ;-). Also, where I come from we don't do lawsuits when it is eventually your own fault when you pour hot oil over yourself haha. And I was just trying to make the point that it might be a better idea to ladle it in anyways since that seems the better way for the ingredients as well. I hope you have nice day and don't get yourself so worked up about things in this hot summer weather. All the best!
I got super excited when I saw this come up! Great recipe!!!
This is facinating possibilities are endless
so good .. made it today. thank you!!!
Amazing! Glad you liked it!! 😃
I love putting chili crisp in soups, particularly tomato soup. A little goes a long way in soup though, and you can always add more.
Try it on peanut butter sandwiches dipped in tomato soup.
You'll never be the same again.
This looks like a great version. Will be trying very soon 👍
Chef, sometimes I feel that you are clairvoyant. I CANNOT find this stuff where I live, but see it pop up in recipes all the time, now. I was determined to find a way to make it, and BOOM! Here you are with the tips and tricks. Love you, man! Thank you!
Trader Joe’s has it
could have googled a recipe at any point.
It seems like it’s in most grocery stores these days. In the international isle
Amazon. I buy a half dozen at a time.
I can taste it from here! The flavours looking amazing! No disrespect but I'd probably put those Szechuan peppercorns in the mortar and pestle first to really extract as much of that flavor as possible. That's just me cause I love the flavour of Szechuan peppers! 🇨🇦
I love your solid opinion on the spiice.
Thank you, Chef Tom, for sharing another awesome recipe! I love Chili crunch and don't think I will be buying it anymore now that you have shown us how to make it! Fabulous!
dude! That's how I make my chimichurri! infusing the oil that way makes it so flavorfull!!! great recipe
I can’t wait to make this! Thank you!
I ordered “…by Jing” & it was extremely disappointing.
Excited for this for sure!
That was a great, clear video! Thank you!
My wife and I eat mountains of this stuff. I'm definitely going to try making it at home with my home grown peppers.
Update?
RIGHTEOUS...I buy a pretty good jarred version...gonna try this ! THANKS !
You never disappoint chef .
Thank you Chef Tom looks Delicious gotta try it.. I got super excited when I saw this come up! Great recipe!!!.
I got some of that chili crunch from an asian market here and I like it but I can never think of what to do with it. When I run out I may have to make some and get that extra flavor boost.
Put it on fried or scrambled eggs
I love it on white rice. Mix half and half with soy sauce to make a killer dippy sauce for fish, roast chicken, or dumplings.
Thank you Chef Tom looks Delicious gotta try it.
How does it stay crunchy in the oil? Looks amazeballs btw.
Really love it. Thanks i will make it.
Wow, how freakin awesome Chef Tom! That’s a statement, no question involved there brother!
My dude, so grateful for this!
This IS the Best Recipe and Video. I’ve watched More than 20 Vids and Experimented with Seven batches to Finally get it Right On.
This Recipe Sums up everything I’ve Learned.
From the Avocado Oil to Shallots, Fresh Thai Chilies, Arbol Crushed Dried Pods, Star Anise, MSG ( I agree), I use Toasted Sesame Seeds and Dry Roasted & Salted Peanuts Crushed , I like the added Spring Onions.
Your Instructions are very Detailed and the Technique is Great, this is now my Reference for Chili Crunch/Crisp.
I’m Subscribing.
Cheers from San Diego
This looks amazing, thanks for the video and i'm going to make some this weekend!
@allthingsbbq Can this be made ahead and if so; how far ahead?Do we refrigerate this gorgeousness!?
Definitely, make it ahead of time and let the flavors meld together. Date it and stick it in the fridge. Thanks for watching!
looks really good gona try
I highly recommend putting this on vanilla ice cream, it works so well 😋
Mind blown. This will be happening
@@lanthosbrs BOOM
So very true, awesome on ice cream!!!
@Brian Slocum same 🤯
I’ve got to say no here lol. A few years ago someone started circulating this ice cream/chili crisp idea and suddenly everyone jumped on the lemming bandwagon lol. I just can abide garlic and onion on ice cream. Ginger, peanut, miso and chili sure, but I draw the line at garlic and onion! Miso caramel that sounds good, though!
Chef Tom,
You never disappoint. I just ordered some MamaTeve's but I think when I use all of that up I'll be making some of this. Sans the bbq sauce, I think I'll add some umami like sauces (I've got some of noma'ssmoked mushroom garum) in its stead.
MSG Fuiyoh!!!!
I put momofuku on everything. Its not too cheap though. Gotta give this a try! Thanks for sharing!!
In my head, I saw this drizzled over a perfectly seared NY Strip steak, or a good sirloin, and my mouth was watering. Bravo sir! 👏
Now I want a steak ... drizzled in Chile Crunch ... thanks for watching!
Chef Tom needs to be on Chopped! Best cooking channel by a mile.
holy shit it's Chef Tom! Good to see you again.
I'd love to see a comparison to your chile crunch to the mexican salsa macha
Looks fabulous. I'm going to give a try!
What is music to a Chef's ears? "Look fabulous. I'm going to give a try!" Thanks for watching!!
Love the knife work.
I buy chili pepper pepperocini oil for 6 $ at supermarket and use a wee bit to fry my eggs very flavourful.
This looks amazing
6:25 is the square container plastic?? 9:54 looks so gooooood!! gonna try!
Yes it’s plastic. Restaurant quality. I have several of them.
Love the technique... only concern is the plastic vessel used when draining hot oils! ❤😊❤
Is restaurant quality and can withstand high heat.
I love this chinese chili oil. And yes it is chinese, Is very popular in sichuan... hunan province.
I never thought a whole country could be so crunchy! Does it go well with Turkey? Just asking because I'm a bit Hungary.
Wow, never heard of it but looks amazing
Go to you local Asian grocery store and ask for Lao Gan Ma Spicy Chile Crisp. If you see a stern Chinese lady on the label, you know you got the right kind! lol It's amazing.
Thanks Chef Tom!
Glad you enjoyed this one!
Hi.
I love the way how you chop the veggies. Are these knives from germany or made like them? The round cutting line reminds me about the chef knives i know back earlier when i was cooking.
Just found this channel. You're awesome
That is gorgeous!! I never thought of the shiitake mushrooms.. brilliant! Thanks for sharing 🤓👍❤️🇨🇦
Thanks for the great compliment! New videos every Tuesday and Friday, we hope you will join us.
New Subscriber! 🤓👍🇨🇦
A lot of work in your recipe for this but it looks like a phenomenal chili crunch🎉🎉❤
Looks awesome, Chef Tom. Can you do a mole recipe at some point? I’d love to see your take.
What is your opinion on cashews vs. peanuts?
Very tasty looking recipe - also did know you could pour boiling oil into a Cambro! hahahah! thanks!
Hey Chef I'm allergic to peanuts. What is your best recommendation for a replacement in this recipe?
This is a very forgiving recipe. You can replace the peanuts with your preferred nut to get the crunch. You can also leave it our and it will still be amazing. Thanks for watching!
Looks fantastic!
Hey ATBBQ crew, how should this be stored and for how long? I mean, I know I'll eat it all long before that time frame, but just asking.
He says in the video that it stores in the fridge and lasts for a month
@@dennis07reyes thank you! I missed that.
he said throw it in the fridge it should last a month
Great knife work and recipe. Arbols are Mexican chilis :)
Thoughts on smoking this after you mix everything together for 30 to 45 minutes? I am super tempted to do this.
Just made this with out dried shitake or sezchwan pepper. And turn out amazing
It was awesome
Love this! Thank you Chef!
i love my chilli crunch. esp with sichuan pepper corns.
What is the temp for cooking the fresh stuff? Less than 375*?
I’m curious why you removed the star anise, I’d be tempted to leave them in. Is there a reason that I’m not aware of ?? Thanks in advance
Great content and watched twice. Personally would leave out the Japanese BBQ sauce. As stated predominantly soy and sugar. I have used the three sauces they sell and are decent. The cost to the consumer is over $7 which I seems a bit pricey for a splash. There are so many subtle flavors with the miso and star anise on top of everything else. I do appreciate the fact that cooked the raw ingredients to help preventing a food born illness. See too many people trying to make flavored oils etc to only blow the lids off the jars or make someone sick. Keep up the content!
Food born illness usually only last 18 - 24 hours. I wouldn’t worry about them. They never happen at home in my experience.
This sounds fantastic (minus the star anise) but I thought one isn’t supposed to eat a whole Sichuan peppercorn? They can be left in if they’re ground but I really thought the whole ones had to come out. I always keep MSG in the pantry and might add sesame seeds, too. Let me know if I’m wrong about those peppercorns!
I was told to not eat the whole peppercorns, to eat around them. They aren't for ingesting whole.
This reminds me of Lao Gan Ma, Chinese Szechuan chilli
I'm halfway thru a jar of that now ❤ Wish it was a tad more spicy but I love it
@@yeslek super popular in china, I can absolutely see why
Thanks Chef Tom.
You are my hero!
This looks awesome. I gotta ask: Have you heard about the spoon method for peeling garlic? I'd argue it works easier and FAR neater than the middle torture device was going on there. 🙂
Do tell....
Yeah... what method do you speak of? 🤔
I've been putting my cloves between two bowls and shaking the crap out of it. The skins come right off.
So you mean for ginger?
Unpeeled ginger and garlic work fine on a microplane.
The quickest way to mince garlic is to just godsmack a whole clove under the flat of a knife.
can you freeze the extra?
Will this freeze well??????
Chef Tom, you did it again...just another example as to why you're "The Man"
wow love it 💯
Thanks so much! Hope you will give this recipe a test drive. Thanks for watching!
Is there anything that can be used in lieu of the peanuts? My son has an allergy and I can't have them in the house.
Don't put peanuts in it....pretty simple
@@daveklein2826 Do you know what IN LIEU means? I'm just checking.
@@RatchetBookClub Use air instead. Better?
@@RatchetBookClub What about salted cashews? Or soybeans?
@@mjrussell414 soybeans may be perfect. Thank you!
How did that plastic container not melt when you poured the oil into it?!
Are you a wizard?
It’s a Cambro container. Common of not ubiquitous in commercial kitchens. They are highly heat resistant.
@@michaelryan4299 . Cool. I'm definitely getting one of those, ty.
Never heard of white miso paste. What is it?
In the absence of Japanese barbecue, would hoisin be a reasonable substitute?
So when you said a month that got be weary. I did a salsa matcha before but not before doing thorough research and botulism came up several times with regards to garlic. I wonder what makes your recipe overcome this possibility of botulism forming by using fresh garlic. My research concluded that any recipe with fresh garlic can only last 2 weeks.
The garlic is cooked. It's also fairly well minced. The majority of the other ingredients are acidic.
You'd probably be more likely to get botulism from cross contamination via a wooden cutting board.
If you're producing commercially you need to follow best practices from the department of agriculture and the food and drug and administration...not RUclips videos about cooking a condiment that has been produced this way by millions of people and stored a lot longer than a month, for the last several hundred years.
@@jamesbael6255 you may be right. Although taking your opinion as a basis of fact vs that of many other posts talking about botulism could happen regardless of how minced something is I'd rather err on the side of caution.
Also my point was mainly on making a call out as to why he didn't bring up the subject regardless of his position on it. Felt it needed to be discussed.
That entire thing he made got sterilized in the hot oil so that's why. Salsa is all made room temperature, and the refrigerator isn't gonna kill any of that stuff.
Miguel... You are WRONG. stop comparing a tomato based product to a oil based product.... Jeez
Two weeks max. Anytime after that is dice roll. personally don’t go much over 7 days with food like this. Better yet, skip the raw garlic, and use garlic powder instead. It’s still going to taste amazing.
use a spoon to peel your ginger, its a lot easier and faster than using a traditional peeler :)
I've never heard of chili crunch. Is this a Midwestern thing? I'm in Texas, and we're pretty familiar with chilies, but have never heard of this.
Also called Chili Crisp, seems to be a common in many Asian cultures. Can be tailored in any number of ways (e.g. add dried shrimp, use different chilis, etc.). Popular on top of rice.
Asian
Just a made up name by the youtuber, go search chili oil, its pretty traditional and popular sauce in China
Ya this is a cultural appropriation of classic Chinese chili crisp. I was a little disappointed that he didn’t mention that it’s a Chinese inspired recipe. It’s important to give credit where credit is due. Most respectfully because he’s done a good job with this recipe it’s just… cultural appropriation… 😖
Just Wow
What the difference between challots and onion?
Onion is onion , shallots taste like garlic and onion combined
That's good to know
Nice
Never seen anyone peel their ginger! But also I end up popping it in the blender
I'm a mushroom guy through and through but I'm not convinced here with the shiitake's. wouldn't the soak up the oil and by doing so become chewy not crunchy?
Quick tip: Mortar & Pestle that Szechuan Peppercorn too, they aren't particularly pleasant to bite into whole.
I put some on vanilla ice cream the other night and it was incredible
I just made this recipe today. The prep takes a few minutes but the end result is Ono (Hawaiian term for very good)! Will definitely keep on hand at all times. You rock bro!!!
are you dumping the hot oil into a plastic container? is that okay? or is that a glass container?
4:24 "next we have a half cup of salted peanuts" Tbh, I raised an eyebrow here thinking I'd go for unsalted because it gives me more control over how salty the end product is going to be.
9:19 "I don't even care there isn't any salt in there, safe for the miso and the bbq sauce" ehhh... where did the salted peanuts go?
Kind of confirming my earlier doubts though :P I'd rather add salt at the end instead of running the risk of (unnecessarily) salty ingredients adding up to be too much salt. Hoping it's going to be just right like it seemed to be in this case is just unnecessary risk.
WHICH Asian market? We have more than one here in Doodah.