I agree. he has the best techniques in takeout. I think he deserves millions of followers. He should work on his production value though and hell be boss
I enjoy the fact that he is clear in his instructions, and there is authenticity to the recipes, As I wish to learn more please continue the good work.
I am so happy that finally someone is teaching authentic Sichuan cuisine which is my favorite Chinese cuisine. I live in China and I can tell you your dishes are looking so authentic. Cant wait to try them.
nice to have you back Raymond and thanks for this new recipe now I don't have to buy it all just make it at home and this time I know what it has inside. thanks again Raymond
Hey, I just tried this recipe today and I will attest that this version is miles better than the other recipes out there! I threw in a couple of finely-chopped garlic cloves and a pinch of salt along with the sesame seeds and the chilies at the end and oh my god, it became more aromatic! I only had pork cracklings to test the chili oil and before I knew it I emptied the crackling packet in no time! Hahaha
This really is the de facto best Chinese Hot Chili Oil recipe on the web. We made this oil along with your Kung Pao Chicken recipe, and it tasted almost as good as the one at our local Lao Sze Chuan restaurant. Perhaps even better, but the taste it a little different. We used fresh chilis instead of dried with the same measurements. We'll try it with dried next time. Raymond, this is just a really fantastic video and recipe, as it combines ingredient theory and explanation of variations. I hope you'll put up a video explaining the "longest" process of chili oil making via video or on your blog.
Great recipe man. And like 'John Kim' mentioned in his comment, the way you present your videos is very relaxing to the point of being therapeutic. Subscribed and shared. Keep up the good work, cheers
Amazing again! These are by far the best Chinese food recipes and videos out there. Have tried almost everything to great success! Please add sizzling rice soup and Mongolian beef! Thank you!!!
Good to see you back on RUclips. I enjoyed this recipe. I knew there were more ingredients than just chili's in the oil. Looking forward to the next video. Blessings ChefMike.
I saw some other videos on how to make the chili oil, but they all looked very lazy, like there was just too little going into the oil to make it flavorful. This is exactly what I was looking for. Thanks!
Great video... question, I like the addition of the Chinese 5 Spice... you mentioned cardamom as one of the ingredients of the 5 Spice... do you make your own 5 Spice, if so, would you share a recipe? Thanks...
I was living in Salt Lake city And usually went to my favorite Chinese restaurant there any order PON PON chicken Can you download a video of PON PON chicken? And Beef chow fan?
The master has returned! Great lesson. I've recently become a Szechuan addict. How about mouth watering chicken or braised fish in chili sauce? Thank you again Raymond!
miss your videos! where are you )= i really want to know your version of Pad Thai Noddles )= ive seen so many but i always revert to your ways ... please come back
I've bought chili oil in the past, I assume it's better made at home. What sort of element does good chili oil add to dishes? I've always gotten a "spicy heat at the throat" rather than the tongue with the store bought stuff.
Hey, chef could you please show some dips for momo dimsuns basically like the restaurants oily and non oily dips for spring rolls etc.. I had requested this before as well. I hope you really post a video on dips pleaseeeeeee.. Thanks, Angel David, India
Complicated version takes few hours to make.. And more ingredient such as cinnamon stick, star anise instead of using 5spice powder. Also iirc theres also shallot, garlic. Also whole white peppercorn besides sichuan pepercorn and some other ingredient i cant recall. Cooking process need different temperature of oil to extract the flavour from different spice at different stages while not burning it. I used to work in a hotpot restaurant
Awesome, another great recipe! Thank you very much for taking the time to do these video's! I really enjoy your channel and have made a bunch of your recipes and many have become favorites in my home. The Mapo tofu was out of this world. Just saw this one and can't wait for the next one. Will be making this tomorrow after work.
You are the BEST instructor of Chinese Cuisine
Every video in _The Art of Cooking_ is clear, thorough, and precise. I really do enjoy them all.
I agree. he has the best techniques in takeout. I think he deserves millions of followers. He should work on his production value though and hell be boss
I enjoy the fact that he is clear in his instructions, and there is authenticity to the recipes, As I wish to learn more please continue the good work.
I really like your website I am so very glad I found it you're very informative and I think that you should keep on showing us these great recipes
Haven't seen any video for a while, you were an amazing teacher 😢
Missed your videos. They're so relaxing and therapeutic.
Amazing videos! It is awesome to find such genuine cooking ability from someone with the patience to make incredibly thorough videos.
I am so happy that finally someone is teaching authentic Sichuan cuisine which is my favorite Chinese cuisine. I live in China and I can tell you your dishes are looking so authentic. Cant wait to try them.
Happy to see you didn't quit making videos. Not too long, very easy to follow, and always a little bit of humor.
Raymond, did you stop making videos? Its been over a year now since you posted a video! We miss your video recipes !
I asked that same question about 1 yr ago. Someone told me he passed away. Car accident. RIP Ray.
@@spiritusmalingus343 Thank you! Very sad to hear that. OMG! May his soul rest in peace! He was an amazing artist in food making.
nice to have you back Raymond and thanks for this new recipe now I don't have to buy it all just make it at home and this time I know what it has inside. thanks again Raymond
Clear, simple and taste REALLY REALLY GREAT
Hey, I just tried this recipe today and I will attest that this version is miles better than the other recipes out there! I threw in a couple of finely-chopped garlic cloves and a pinch of salt along with the sesame seeds and the chilies at the end and oh my god, it became more aromatic! I only had pork cracklings to test the chili oil and before I knew it I emptied the crackling packet in no time! Hahaha
+Aldrich_BL Be careful with storing oil with garlic in it. Botulism can result if you are not careful.
I love your videos your more detailed and truthful then others please make more
I never knew about adding the five spice powder. Nor about letting it sit out overnight. Thanks for this recipe!!!
This is really art. And the admission is free!! Thank you.
This really is the de facto best Chinese Hot Chili Oil recipe on the web. We made this oil along with your Kung Pao Chicken recipe, and it tasted almost as good as the one at our local Lao Sze Chuan restaurant. Perhaps even better, but the taste it a little different. We used fresh chilis instead of dried with the same measurements. We'll try it with dried next time. Raymond, this is just a really fantastic video and recipe, as it combines ingredient theory and explanation of variations. I hope you'll put up a video explaining the "longest" process of chili oil making via video or on your blog.
Thanx Lord u are back! I am always waiting for ur new video upload, they are really the way I want. Plz! Don't let us wait wait too long.
I'm 6 videos away from watching all of your videos! Upload more! I love your videos
I love the instructions. It is detailed and very well done. Thanks.
Great recipe man. And like 'John Kim' mentioned in his comment, the way you present your videos is very relaxing to the point of being therapeutic. Subscribed and shared. Keep up the good work, cheers
best recipe of seasoned oil ever!
Your video's are Kick ass
You are not only great at cooking .
You answer 99% of all possible questions .
You are a great communicator .
Fantastic Raymond! I love this sauce. I always get it but have never made it.
Amazing again! These are by far the best Chinese food recipes and videos out there. Have tried almost everything to great success! Please add sizzling rice soup and Mongolian beef! Thank you!!!
I always look forward to watching your videos. Another great dish. Thanks very much for posting.
dude! so good where is your restaurant? wow!
Good to see you back on RUclips. I enjoyed this recipe. I knew there were more ingredients than just chili's in the oil. Looking forward to the next video. Blessings ChefMike.
Wow, i will be making this right away. Can't wait to try this. Thx for sharing.
this chili oil+ vinegar + soy sauce = awesome sauce for deep fried stuff
that was the most inspirational cooking I seen .
I would love to taste that oil! I bet it is so fragrant and complex😍
Nice to see another video from you.
Can you plz plz plz do a video on how you make Sweet Chile dipping sauce!
found your channel today. Have wondered how to make this delicious oil for some time. thanks for the recipe and I would certainly buy your cookbook!
Good to see your new video, thank you for the sharing too!
Wow, didn't know chili oil was that involved. Really interesting video. Glad to see you back making videos again, Raymond. :)
thanks this is the best chili oil recipe I've found
Yes! Awesome video!BTW, welcome back :)
I'm begging you, please do Chinese black pepper chicken PLEASE!!!!!!!
I saw some other videos on how to make the chili oil, but they all looked very lazy, like there was just too little going into the oil to make it flavorful. This is exactly what I was looking for. Thanks!
This video was great, a great middle road between complex and simple chili oil. subscribed for sure!
Lol! Ur ending is too funny. How can anyone hit the dislike button on ur videos? They're awesome!
Finally a new video! This girl missed you! 😋
Great video! The recipe was explained very well. Good job!
Wonderful, I will try it out very soon.
You are a scientist!
Great video... question, I like the addition of the Chinese 5 Spice... you mentioned cardamom as one of the ingredients of the 5 Spice... do you make your own 5 Spice, if so, would you share a recipe? Thanks...
great, precise instructions!
Thank you for this great recipe!
Been waiting for your new video for a while. Thank you sir.
Thanks again for the great recipe!
I was living in Salt Lake city
And usually went to my favorite Chinese restaurant there any order PON PON chicken
Can you download a video of PON PON chicken?
And
Beef chow fan?
Could you please share the recipe for Vegetarian Chinese Hot Pot and the associated dips that go with it ?! thanks!
you did a very good job.. thank you!
Do you ever use sugar in the oil? At times the restaurant varies with sugar. Thanks. Love you videos.
might have to give this a try sometime, thanks for posting about this
So do u not do videos anymore?? I check for new ones all the time 😔
Mmmmm. I'm tempted to use up a big pack of whole dried chillies I have in the store cupboard.
The master has returned! Great lesson. I've recently become a Szechuan addict. How about mouth watering chicken or braised fish in chili sauce? Thank you again Raymond!
Could you please make a video showing us how to make dumpling sauce...谢谢。
Interesting. I don't think I'll make this real soon, but it was still interesting to watch.
miss your videos! where are you )= i really want to know your version of Pad Thai Noddles )= ive seen so many but i always revert to your ways ... please come back
Wonton soup! But seriously love your channel!
The world needs Raymond now! Merry Christmas 2018
love your recipe bro
Best recipe on yourube👍
This is about the best video I have see on hot oil, if I use the black bean paste when would I add it to your recipe?
Found your channel today. Love your recipes and can't wait to make EVERYTHING. Reminds me of the old show "Wok With Yan". (Yes I know, dating myself).
Very useful recipe
Please make authentic dan dan mein next!
Bro,where are you? People love u channel.more videos please.GOD bless you
Welcome back!
could you please upload more recipes? loving them! :)
Love your videos thank you for the tips!
FINNALY! WHERE HAVE U BEEN? I WAS WORRIED
Yay! You're back!! :)
Excellent results thanks!
Very informative, thank you.
Hi, I'm a new subscriber. l love your videos! Can you do a video on how to make Five Flavour Chicken and Asian Cajun Chicken bites.?
Will you do a Mongolian beef recipe, Raymond? Please :) !
I was wondering if you already did a video on Hotpot? Would love to know how to make the base soup! :)
I've bought chili oil in the past, I assume it's better made at home. What sort of element does good chili oil add to dishes? I've always gotten a "spicy heat at the throat" rather than the tongue with the store bought stuff.
I use this oil on just about every food dish
Can you make turnip cake? I'm trying to do some R&D for rice cakes
35 people suck. Thank you for making this video. I appreciate the info. Will consider making this.
Really , i like it, uoof excellent . ....
yay your back!
hey hey hey hey!! make jajang mian pleasee :))) I like jajangmyeon, but I wanna try how the Chinese make it- but in your style :D
Hey, chef could you please show some dips for momo dimsuns basically like the restaurants oily and non oily dips for spring rolls etc..
I had requested this before as well.
I hope you really post a video on dips pleaseeeeeee..
Thanks,
Angel David, India
Could you make Salt and Pepper Shrimp?
Nice recipe. I think canola and rapeseed are different names for the same. I prefer canola, though.
do you think you could do a video on beef and garlic sauce(spicy) ?
also, I really really love your channel! :D
can you make vegetable fry rice recipe
Keep it up 👍
Nice here is your new friend
I would really love to see the complicated version you mentioned at the start of the video?
Complicated version takes few hours to make.. And more ingredient such as cinnamon stick, star anise instead of using 5spice powder. Also iirc theres also shallot, garlic. Also whole white peppercorn besides sichuan pepercorn and some other ingredient i cant recall. Cooking process need different temperature of oil to extract the flavour from different spice at different stages while not burning it. I used to work in a hotpot restaurant
I love all your videos! I'm trying to go vegan and this has helped with a wider selections of foods!
Awesome, another great recipe! Thank you very much for taking the time to do these video's! I really enjoy your channel and have made a bunch of your recipes and many have become favorites in my home. The Mapo tofu was out of this world. Just saw this one and can't wait for the next one. Will be making this tomorrow after work.
can you do a roastpork chow main vid thanks