Throw Away Your Ramen Packets And Make This Instead
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- Опубликовано: 30 май 2023
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Chili Oil Recipe:
2 cups avocado oil (or another neutral oil)
5 cloves of thinly sliced garlic (cook for 3 minutes)
2 large or 4 medium shallots (cook for 7 minutes)
1 thumb-sized piece of ginger (cook for 1 minute 30 seconds)
4 spring onions
2-star anise
1 stick cinnamon
2 tsp cloves
1 tbsp Szechuan peppercorns
1/2 cup Chinese chili flakes (you can use regular chili flakes)
1 tbsp chili powder (if you want it more spicy)
1/4 cup toasted sesame seeds
2 tsp kosher salt
2 tsp white pepper
2 tsp MSG (optional)
1 tbsp Chinese black vinegar
1 tbsp soy sauce (optional)
Chili oil quick version:
1 cup neutral oil (I used avocado)
3 tbsp chili flakes
4 cloves of minced garlic
1/2 tsp kosher salt
1/2 tsp pepper
add any of the extra items from above (optional)
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Do you substitute it for regular oil like in overeasy eggs or do you dab it on top as a condiment?
what knife do you use?
Really talent chef 👍👍👍👍
can you convert to grams
Do u wash those chilis exp coming from c h i n a ?!
Native Sichuan guy here. This chili oil is the flavor of home. I discovered it's really great on some of my favorite American food as well. Use it on mashed potato and gravy. Turns that into an exciting dish instantly.
As a native of the Netherlands and lover of Sichuan cuisine I can heartily confirm. It goes well on any form of potato. It is also my favorith on things like Croquette and kaassoufflé.
😮 that sounds amazing. I have heard someone say they put crunchy chili oil on ice cream!
How do I add it? Do I cook the potatoes in it or add a little after everything is done?
@@bbbj14 add it after
I use it on baked potatoes!
I did some work for a sweet Chinese couple. They were both food scientists by trade and wanted to feed me every day. Eventually they sent me home with like 4 mason jars of their authentic chinese peppers. I can't stop eating them. Thank you chen family! 😊
HUH
@@oddyneo what you mean huh😂😂😂
Free masons.
@@oddyneo i owned a painting company and painted a couple houses for them. They made seasonings and stuff for big brand products like jalapeño potato chips. They were selected for college, escaped communism, and are some of the most American people I've met. Fed me homemade dumplings, bean buns, homemade dishes with vegetables from their garden. If the"huh" required more elaboration.
@@kingstonshawn2595 😂😂😂
I finally got around to making this tonight, and it smells like NOTHING I've ever smelled before. You know when you make something so good that it just puts you in the best of moods and you're excited about what you can do with it? This recipe is the definition of that feeling. It's amazing.
Damn I really want to try making this now!
How many bowls would you say you can get from one jar
@@knotdone5292 depends maybe 8-9 bowls
😍
Just made it and its exactly how i feel right now
Quick tip for pepper flakes: If you dont have an asian store near you for the pepper flakes, look in the mexican section of your grocery store and look for Japones(Japanese) Chili arbol. Theyre a great substitute to use.
I've already used this chili oil for a few other dishes with excellent results, use it for a cucumber salad by combining, soy sauce, rice vinegar, chili oil, sesame oil, sugar, and minced garlic, HAPPY COOKING!!
I just tried the Fly by Jing trio on plain ramen, I thought it was good, but I think I have a simple ramen like this that takes it. Embasa pickled jalepenos in the can are the secret. Add the beef packet to cooked ramen that has 92% of the water drained. Mix in 2 tbsp of jalepenos (diced) and a tbsp of juice from the embasa's. Stir and enjoy.
my local shaws, stop n shop etc have not had Huy Fong Chili Garlic Sauce....
I think friday i need to go all in, make a oil, the chili garlic sauce.. maybe a pesto.. a compound butter.. just make food bombs for the fridge
thanks for the content!!
Where is the video on that?!
The longer version of chilli oil u made will beat good steak marinate try it out absolutely spicy and tasty
My favorite way to eat cucumber. I always add a bit of gochujang since the first recipe I found was a Korean style one. Gonna sub out the store bought chili oil for this homemade one since it's packing all the essentials.
Tips from an actual chinese person/home chef:
- Flavour your neutral oil or rendered animal fat slowly at low heat with a mirepoix mix (sub/add ginger, green onion, cilantro) including green onion before pouring
- Missing a lot of chinese spices such as bay leaves, tsaoko, cloves, amomum cardamom…
- Different sources of dry chillies and szechuan peppercorns (green and red) will have different flavours/numbing effect. A blend of at least three different chillies is typically used, not just one.
- Don’t add soy sauce or vinegar here, keeping the oil “clean” will help it last longer
- Pour the oil three separate times at controlled temps to preserve colour, flavour, and fragrance (One method is to pour 1/3 of the oil at 240C for fragrance and wait until the bubbles settle; 1/3 of the oil at 150C for spice; last 1/3 of the oil at 110C for colour)
yoooo dude. what you doing here spreading gospel in the comments
@@shimomiaizo ayeee, the people deserve to know _the truth_
the last step *chef kiss*
@@kayyoung7388 ramen is a traditionally chinese dish from the word 拉面, even nowadays many michelin star ramen shops in japan call themselves 中華そば屋 as in “chinese noodle house”. Chili oil 辣油 ラー油is chinese in origin; Japanese version would be a fresh or powdered shichimi 七味 for spice.
@Candy Baby 50 has a low smoke point thus burns easier
One thing to note is to keep track of the ambient temperature in your home when making this. If your jar feels cold, submerge it i warm water to warm up the glass before dumping in the hot oil. Otherwise you can subject your jar to thermal shock and it can possibly crack, leading to boiling hot oil spilling. And or just a massive mess to clean up.
That alone is not enough to keep it safe from the temperature shock but it's better than nothing. Better to just use a ceramic or metal bowl for sure.
Just fill the jar with hot tap water then empty before using also!
@@andyv2209I feel like warm to hot temp shock is less likely to damage a jar than from hot to cold.
i have a friend who works at a borosilicate glassware company, so all my glass is thermal shock proof 😄
@@sooper_oof_gamer i work with boro too, its not shock proof but it is shock resistant. Still, overtime the stress will build up, and eventually snap the glass unless you can get it reannealed. Consider making a lil at home polariscope to see the stress in your glass. Itll be white where its prone to crack, and clear if its still unstressed.
For those of you wondering what "chili flakes" are in an American grocery store, looked for crushed red pepper- same stuff on the table at a lot of pizza joints.
Thank you!!!
But if you get the chili from China you will realize western red pepper flakes are inferior. Different flavor.
@@heronnavarro6502 Oh for sure. But sometimes you just have to use what is immediately available to you.
@@heronnavarro6502very true!!
@@heronnavarro6502most of our food is imported from China so...
As an asian who ate this and basically puts this on any food since I was a kid, this sauce is a gift from God lol
Also, for noodles, I use the seasoning packets and still put chilli oil to add more kick
This sauce helped me survive college and tough times when food was bland or shitty. Old fried rice and meat? Plain boiled eggs? stale dumplings or spring rolls? Put some on and its flavor town!!
Oh, thank God I read your comment! When he tossed the flavor packet away, he got me to thinking… Why not use it? I have an entire bowl of flavor packets just sitting there because I have this bad habit of eating ramen noodles uncooked, as though they were a spaghetti cracker 😂 Thank you for making it ok to include the flavor packet. It means I’m not the only one!
@@jacobaccurso One packet of flavour will usually suffice for two packets of noodles, so you can save them up that way. Also its cheaper to buy the bulk noodles without flavouring and just get some Won Ton soup powder or Chinese Chicken soup powder (or Beef), it's the same kinda flavouring you get in those packets anyway.
@@RoastLambShanks I am over the moon delighted that you took the time to explain all that. Thank you! I’m learning from you. You are doing a good thing. Keep it up.
And that god has a name, Mexicans. Chili Macha is ancient and used nuts, chilis, toasted chilis, peanuts, all spice, Mexican onion, pumpkin seeds and a toasted Tlaxcalli (tortilla) for flavor and texture. It was brought into Asia (crazy right) through the rail workers that were escaping Yt American prosecution and brought this back home from Mexico. Oil was introduced in the 16th century and used in variants of Salsa Macha and garlic became a staple when introduced with the oil.
Does it taste like the stuff you get at the Pho places? I have been trying to find it and I can't, no matter how hard I try!
For my seniors who can't take a lot of heat anymore, I use mild Mexican dried chilis with the gochogaru. They have inproved their eating habits by using this oil. It has big flavor even without the heat.
thank you for the tip
By Mexican hope you at least mention what kind. I'd say guagillo, there's lots of different "Mexican fried chilis" and some can very well feel like they are hot hot but it's just because it's dried.
@@CremeeCactusShe said mild, that was enough for anyone with a brain. Stop the pretentious pestering. Go do something productive
I'm going to try that. Thanks for the tip.
@@Keralasha444 dont get triggered damn, go do something productive instead
Pro tip: if you double the portion it will perfectly fill a full pack of 4oz mason jars that you can buy by the dozen from your local grocery store. Just did this and they turned out great for gifts for family and friends.
There RUclips.... i watched it, are you happy now??
Exactly.
You can even add some peanuts, sunflower seeds, yellow beans for flavor. Pan fry them to bring out its aroma. Dont over crush them :) also white vinegar is usually a way to make your chili visually red.
yuuuuuus peanuts let's go babeeeeeeeeeeeeee
Could you do a video about different oil types and when to use them. Pros and cons of each.
great idea!
That's an excellent idea.
@@thatdudecancook As a European, "vegetable oil" always confuses me as there's no such thing on our shelves. Typical oil types are Sunflower, Rapeseed, Peanut and of course Olive. Nary any Avocado oil. If you could take us into consideration in such a video that would be great!
@@cookiedoughdynamo2747 Literally all those oil types are made from plants that also are used as vegetables. Rapeseed? A type of cabbage. Olive? Olives are commonly served as salad ingredients and pizza toppings. Of course they are fruits but so are several other vegetables like peppers and tomatoes. Peanuts? A legume. Legumes are considered vegetables in many (but not all) European languages and French even refers to vegetables in general with the word 'legumes'. Sunflowers aren't commonly regarded as vegetables but they absolutely are a vegetable, as the entire plant is edible and the greens can be used in salads.
Avocados are a slightly different cup of tea but again they could be used as a vegetable. They're mostly used as a source of fat or even as a dairy substitute and are also not vegetables in the botanical sense of the word but again, a good case can still be made for grouping them in the vegetable category.
Dont use seed oil. Just use avocado and olive oils. Heavily refined oils are carcinogenic.
i love that “it doesn’t need go be perfect. do your best, that’s all you need to do” so sweet…💜😽
so i've made this several times now and here's my tips! 1) put the toasted anise, cinnamon, cloves and peppercorns in a tea bobber, that way you can still infuse the oil without having crunchy bits to bite on later. 2) avocado oil is pricier than veg oil but imo tastes better in this. it also solidifies more when kept in the fridge; makes it easy to spoon out a chunk of oil. 3) even in the quick version chinkiang (black) vinegar is a must.
I also don't like the inedible spices lurking in the jar , especially when serving it to guests . No one expects to have to carefully avoid biting down on twigs from a table condiment .
Hell yeah, this was the comment I was looking for! Question though: Do you think grinding down the star anise, cinnamon, cloves and peppercorns to keep in the jar would be okay? Or is the tea bobber while making this enough to flavor it? I'm still a novice when it comes to cooking (or whatever this is called.)
why is the vinegar a must? For taste or for conservation?
@@TubeFreak44 Both! Black vinegar is really key to making the flavours sing imo
People can mostly make it with Five Aroma/"Five spice powder"
Just a way to not waste the flavor pack use it as a base for the quick chili oil. It's really good.
Or use it as a quick soup base
Or use it in some other dish, like fried rice. lol
I do that all the time.
Dude I love ramen. It's so easy to make and eat quickly. Just add your favorite toppings like meat of your choice, veggies, seasonings..
I think the point is that the soup packets aren’t really good for you at all, this is a healthy and more delicious alternatives
@@micho3444 the packs are fine. It's just msg and granulates lol
Just one thing: DONT put green onion IN the jar, put them in the POT to make the hot onion oil instead! The extra water in the green onion will shorten the storage life
and you could add some raw chopped green onion or chopped onion (or both) to your noodle when you serving it
good idea
That’s a really good idea. Essentially what you’re saying is to make a garlic aroma oil before pouring the oil over the seasonings and stuff, that’s really smart, I can’t believe I never thought of that
If I understand correctly good Sir, at the same time you cook the shallots ? or to fry them on their own after the shallots & garlic
same time, just don't put raw material in to the jar .@@suivezlemir
Just made this stuff today, and it was AMAZING. There are a few differences with mine:
-I used rice vinegar instead of Chinese black vinegar, mainly because it was all I had on hand.
-I also used dried Arbol chilis instead of the Chinese ones on this one.
It was still really good, but MAN was it spicy! Definitely going to use it sparingly on my noodles, but it's so good.
Arbols are hot.
Chinese black vinegar wan be replaced with balsamic vinegar, it's very close :>
@@danm8004 Luckily, I like it hot. I will try Chinese chilis next time, so I can use it a little more generously.
Same but I only had a little so I added some ancho Chile as well lol its almost gone so we'll definitely be making more
@@unforgivencaleb528 don't be a pussy, anything below Naga doesn't count.
I just made the long version today. To be honest, I was a little skeptical about how it would turn out. I'm not big on anise and cinnamon stick profiles. But i followed the recipe and.....Holy crap this is so good, yall.
Same here with the profile, so I'm glad I read your comment.
Loved this. I made the quick version with soy sauce and lime juice and added some slow cooker pot roast I made earlier in the week, mixing the oil with the warmed meat while it was cooling before putting the meat/oil mixture over instant ramen noodles. Made the meat somehow even more tender.
This is basically like a birria, try putting that mix in soft corn tacos and then frying it in a pan till it's golden brown (I like to put cheese in the pan first so the outside of my taco's get cheese crispy!) and eat dipping in some of the slow-cooker pot roast sauce :)
@@GreyDancer42 Chili Oil Birria tacos sounds like an angel from heaven.
I want you to know this inspired me to try a chili oil pot roast over rice. I'm still trying to think of how to do it. I'm thinking of using a bit of water, sesame oil, and the chili oil and just letting it cook until it practically melts.
The ingredients list isn't that bad and I was able to make the long version in almost the same time as this video. This recipe is awesome for making adjustments and tweeking to your liking or what you have on hand. I added some lemongrass to mine as well as a couple of packets of dehydrated lemon for brightness. 1st time watching his videos, that dude can definitely cook.
Oooh, thanks for the suggestions! I liked it well enough, but mine did feel like it lacked some brightness.
I made some Thai larb last night and put a little of this on there, but I think I'll add some lime juice to the mix and see how it goes.
Lemongrass is such a great idea!!
There's a Vietnamese version that does use lemongrass in the chili oil.
I made this chili oil a few weeks ago, though I didn't follow the recipe exactly (but that's what cooking is all about). I used peanut oil and my own homegrown chili peppers mostly cayenne and thai chilies, some habaneros, tabasco and whatever else I had left from last years harvest. Incredibly tasty. It got a nice heat, really the perfect intensity for my taste, which doesn't linger too long or becomes overpowering. And the flavor is so rich and intense. When I made it I was afraid that I would take months to finish that one jar, but I might have to make another batch rather soon. Me and my brother just put it on about everything. Rice, noodles, eggs, pizza, meat, bread. It turns any ordinary bland freezer meal into a symphony of flavor. Especially when you also put some of the fried onions and garlic on your meal.
I just broke a jar last night tryna do this. My wife was big mad.
Try doing it with a steel bowl bro 😅
yikes, hopefully you didnt get burned.
also huge YIKE on cleaning that up
Love that you packed this video with prep tips and not just the recipe! It's so helpful and encouraging! :)
dude's lying
Nice to know!
@thatdudecancook 6u.m
Wanted to make sure it was over 10 minutes to make good RUclips money for it.
@ThatDudeCanCook Pro tip I got from a chinese chef in south africa. Slightly dampen your dry ingredients with some soy sauce. Then when adding the oil, add about 15% 1st and mix. this will temper the dry ingredients, then 10 seconds later, add the rest. This prevents super hot oil from destroying flavour compounds and get maximum extraction into the oil. I have not done this yet. Waiting to get my hands on Xiao mi la peppers. (Chinese version of Birds Eye)
I think I did this by accident. At first I thought I ruined the recipe because I added the vinegar and soy sauce about ten minutes before I threw in the oil. The result was that the chili flakes were wet at the bottom. After the oil went in it didn't sizzle much. Eventually I put the lid on the jar and shook everything up while it was hot. I think I'm going to be ok judging by your description.
@CraftyZA: Thank you!
I didnt know Bill Burr can cook.
He looks nothing like Bill Burr, nor does he sound like him lol. Is it just because he has a shaved head?
My wife and I love this oil with dumplings. The two extra things I add is a little bit of oyster sauce and sesame oil, it gives it a nice asian boost.
Roughly how much oyster sauce did you add? Thinking along the same lines for my attempt.
@@robertcaya8888 you don’t need much a teaspoon would do enhance the flavor
I mean, all you have to do is get 20 kills for an AC-130.
You can approximate the depth of flavor using the quick version and adding Chinese 5 spice powder. Add a little at a time at the end until you get to a flavor profile that you like. 5 Spice powder is also easy enough to make if you have a spice grinder.
I made Chilli oil with Tai chillies, Garlic, Pnion, and Nato... the fermented beans added so much flavor 💙
I have made regular chili oil before with just chilies, Szechuan peppercorns, garlic and a little shallots, it was good, but the recommendations he has in this video are a game changer, do the black vinegar, do the green onion, it adds SO MUCH MORE FLAVOR
Good to know! 👍
To avoid scalding and burning your chilli peppers and sesame seeds, if you add in some cold avocado oil first, stir up to make a paste almost, then the hot oil when it hits the jar doesn’t burn the peppers.
Remove as many seeds as possible from the chilli peppers first before crushing…it’s less tongue burning heat and more deep, smoky heat and then the the other flavours aren’t being drowned out.
Also, adding 1-2tbls of sugar to the chilies in the jar is a nice balance to the hot oil. Also, add in t -2tsp of sesame oil when the oil cools down just slightly.
Different touches to the same oil. I make a big jar of this every couple months , use it on everything from cheese n crackers, to noodles, salads, eggs, even in my Asian and Mexican marinades. It’s sooo versatile ❤
nice tips.
Solid tips for oiling.
I thought the oil needed to be (boiling) hot when added to the jar, to make sure you toast/cook the chilies?
Ive definitely seen recipes where you add 'boiling' oil to the mixture, I need to try and and find out.
Also, will have to make 2 jars now (with seeds and without) to find out if this makes a pleasant difference.
Good post!
@@alexispellegrini5736. I learned from a retired Chinese chef on RUclips that said adding boiling oil to raw chilies and sesame without tempering the spices first just scalded the chilies and sesame. His recipe is far more refined and I’ve tried the Instagram version like this one posted here and see what the Chinese chef was talking about.
But for sure try different versions! I do a version without leaving cinnamon in as long because it can really take over and I find the cinnamon ends up as the final note when I’d rather have the other flavours finish. Also, search an Asian market for chili’s or chili flakes because they’re smokier than American chili’s. Have fun!!
bro i love your vibe. can’t believe you have millions of subs and i’ve never seen you till today!! can’t wait to try this one
Thank you for validating me. Cut both ends of garlic, and v-cut the onion/shallot. These I self taught by spending years of doing/trying.
I saw this video for the first time about a week ago and couldn't get it off my mind because it looked so good. I finally made some yesterday, I would say it was between the ultimate version and the basic version. I feel like I substituted or omitted over half the ingredients in the recipe, and it still is SO GOOD. I'm obsessed.
I could imagine the smells in the kitchen as you made this homemade chili oil! I definitely want to make this, I’ve always bought mine , but to make this has to be so much better ! Thank you !
2:47 the Chinese/ Sichuan dried chili is indeed basically the árbol chili. I’ve bought both and tried them side by side and can’t tell the difference much if at all. I think they were the same chili pepper not long ago and after century or two of being grown in different areas, they slightly changed.
can't wait to try out this recipe! thank you!
The Chinese black vinegar Szechuan chili oil combo is amazing on most noodles and dumplings 10/10
We need this type of content👍
Simple realistic things people eat.
i’m not having Wagyu anytime soon lol.
That is something you should tell Nick DiGiovanni lol
@@joeyGalileoHotto
na, no need to push back & troll, just praise what you like.
You can say you're not having Wagyu while I say when will I ever experience Wagyu once in my entire life.
We use American Wagyu in our Ramen. It's not real wagyu, but still highly marbled and good flavor. Also much cheaper. 😅
I absolutely love the method you use to cooking your chili oil and I've watched almost every single one yours is absolutely the best I have learned so much from watching you and I love my Rosemary salt as well as my whole family does now thank you so much 😋😋😋
I just made this recipe and it is incredible! The only difference was that I ground the spices (cinnamon stick, star anise, cloves, and sichuan pepper corn). In that regard im a bit sad im not sure what the difference between grinding them vs leaving them whole. Any input is appreciated. Thanks!
1) You may think msg is optional. I used to think so too. It is optional if you hate taste.
2) Start the garlic with cool oil and heat them up until toasted. Make sure not to burn the garlic.
3) Consider adding fermented black beans
MSG is a crutch. If you need it for taste, you can't cook delicious food.
@@BloodwyrmWildheart The first suggestion was for you then
I've got nothing against MSG, but plenty of things are very high % glutamic acid salts, so you don't need to add it in that form. Soy sauce itself is already a couple percent MSG. You can get it from a variety of sources.
What is hilarious is how many people swear off MSG, while using ingredients which naturally have high levels of MSG
@@sophiophile Agreed!
For many palates MSG can partially replace sodium chloride. This may satisfy doctor's orders.
Also glutimate taste can be enhanced, so you require less. Here's how: Add a trace amount of disodium inosinate and disodium guanylate (E627 and E631, respectively; or combined: "I+G"). Aim for 1/20th those combined, to 1 part MSG. Or use them to accentuate the natural glutimate of your ingredients.
I just made this with some ramen & medium rare seared boneless tenderloin 🤯👍🤤 ABSOLUTELY HEAVENLY!!!! Thank you for the recipe!
When did you ever see a bone in a tenderloin? 😅
My life will never be the same. My mind is blown. I made the long recipe exactly as instructed, with all the same ingredients (a little challenge to track down everything). Thus begins a new chapter of my life. 🎉
The 5 ingredient oil + MSG is something I was introducted to by a friend many years ago and I swear by it as the proper topper for any savory snack.
Just use lao gan ma bro
Recipe: buy lau gan ma😂
@@LeGoatJames623likeImLebron lauganma deez nuts
Yes I appreciate having both the long and short version. Now I can start making a few batches!
Thank you I’m currently binge watching your videos and I have been looking for this recipe and so thank you so much ❤.
OMG...that looks so delicious!! I have the ingredients on hand to make the simple oil, and I think I might do that right now!! Rarely does a video make my mouth water, but this one did it. 😋
we had an amazing fridge attack for this but we made a mistake and it didn't get in the edit lol!! I attacked with my sandals....
That would have been awesome 😅 thanks Sonny I'm always trying to lvl my instant ramen game 💙🇨🇦
I was just going to ask about this.
Ugh. Please do something epic on the next video!
I believe in solidarity, I punched my stupid fridge
Well now there’s no way I can make this recipe.
I really gotta commend you for this video...by providing the complex chili oil first, then showing the simple, quick chili oil, you gave me an outline to work off of and I can raid my pantry for any of the other items I have without worrying too much about the ones that I do not (and I have quite a few of those ingredients, like the whole spices that you normally find in a pho.
Love your energy - and these looks well worth a try in my kitchen. Thanks.
Making your own chili oil is so easy and so good! I can eat this chili oil alone! My point is that it's incredibly flavorful, but not spicy. In other words, it will not blow the top of your head off, but it will blow your mind. I've used this chili oil over soft and hard cheeses at room temp and warmed, and served as an appetizer. I use it as a condiment on my air-fried chicken wings or legs. It has transformed my Thanksgiving turkey table. For many of my guests, it has replaced gravy. I make batches of it as Christmas gifts. I watch a lot of YT cooking videos. I can tell you that you need to make this. It will make your life so much better.
what chilis do you use, that it isn't too spicy?
There is a technique Chinese chefs use, I see them on Livestream doing it.
For the fast method instead of dumping all the oil in at once, add the oil slowly part by part to the dry ingredients. This process is known as 'blooming' and is how traditional Sichuan chilli oil is made.
The key to blooming technique is to add as little oil at a time as possible. Leading to the most intense flavour in the quickest time.
Freaking fantastic recipe. Just finished a serving (long version). Spicy, sooooo flavorful, and so good straight off the stove. Can't wait until it "ages" a few days... Only suggestion: sachet the cloves, anise, and cinnamon stick post toasting. Love the flavor they add to the mix, but hitting a full clove while eating tends to blast away any other flavors.
Yea considering taking out the cinnamon after cooled jic it adds funky wood flavor.
thanks for coming back to tell us :)
Just made this with gochugaru pepper and rice vinegar. After I put it on egg noodles it worked like a time machine, turning me back to Y2K when your regular oil pack in ramen had similar smells and roast taste. But this one is better as it has way more anis, cloves, and cinnamon aftertaste. With the spring onion, shallot, and garlic flakes it has become the best breakfast I've had lately.
Thank you for sharing, now I have to experiment a lot to make this perfectly fit my taste.
Made this yesterday and it is truly amazing! Never tasted anything quite like it. Thanks for the vid!
I'm on keto and I can totally see using this with some sautéed bok choy or even with my favorite veg, sautéed summer squash.
Honestly fresh sauce on ramen honestly sounds really good. I’m curious if you’ll do other versions of this type of sauce oil. I personally love teriyaki ramen and would be very interested in being able to make my own.
❤Chili sauce is my favorite dish when eating mixed noodles. Thank you for your very clear instructions
I like taking leftover birria and putting that and the consomme in with cooked ramen. Good stuff
Making this, this afternoon. I don't have Chinese chilli flakes, but I just finished oven drying my own chillis from my garden.
I'm putting this on everything! It's fantastic on ramen, but I drizzled it over pizza last week, over homemade nachos last night. My fridge will never be without a jar of this going forward. game changer!
Thanks for sharing this recipe! I can't wait to try it out.
Hello from Florida . I know this video was showed 5 months ago, but I just appreciate and love the authencity of your cooking. Thank you 😀👍
Found this right before doing a big meal prep. It came in clutch and is awesome.
I have to thank you for this. I love ramen, but I'm trying to get away from all the salt, so I made this the other day. I didn't have nothing but cinnamon powder for the beginning spices, but had all the rest of the ingredients. I tried a test bowl afterwards, and it was very good! I let the oil sit for another day or so, and MANNNNNNN, all those flavors create a very diverse and complex flavor! Then it got even better when I added a little bit of Kikkoman!
Good stuff brother, I'll definitely keep tuned for more stuff!
Same here. Trying to cut back on the salt so i hope this Will save my life 😂
The fact that the comment section is overwhelmingly full of people who tried this and loved it made me subscribe and I'm going to try it.
Made this Friday, eating it now on udon noodles and grilled, seasoned chicken. This is INCREDIBLE! Go hard on the black vinegar. That stuff is amazing. Thank you for this!
Do you take out the big ingredients after it cools down?
@@LiamLaracuente-od9mz no but I would figure out a way to remove the cloves and anise. It sucked to bite down on those. Especially since anise is so disgusting by itself. But it adds a lot to this dish so I wouldn’t omit it.
@enragedbutterfly That’s my actual concern lol. I don’t want to bite into those things. One other question. Do you heat up the oil (once it’s been refrigerated) before putting it on the noodles or the hot noodles just takes care of that?
@@LiamLaracuente-od9mz I think once the noodles were almost done cooking I added the oil and finished off the cooking in the oil. The heat opens up the aromatics and I hope the noodles absorbed some of the oil, flavors and moisture from the green material that was left.
We raise hot peppers and make crushed red peppers. Then we raise green n poblano peppers and make sweet crushed pepper! We actually dehydrate n then grind! We generally put up a gallon of each! Next year will depend on how many we eat and share during the year!
Been a subscriber for years! Finally decided to make something from the channel and glad I stumbled upon this. Delicious!!! So much more depth of flavor compared to the standard chili oil at Asian restaurants.
One change I would make is to put the cloves in a spice bag or just turn them into a powder after toasting them. They are very hard and are a pain when you bite into one. Thanks sonny!
I just made this and it does smell fantastic....you can not under-state how good this smells. I'm gonna use in on my crushed cuke salad tonight... then on everything I eat tomorrow. I'm thinking for Biang Biang noodles first.
Do you take out the big ingredients after it cools down?
Nope! I use it as is and really like that its not just oil. I used some in hummus today.
Love, love, love your videos!!! Such intense learning with laughs. Can’t wait to try this recipe!
I did quick version with fresh chillis and cinnamon powder and still so good and full of flavor!
Momofuku is the one chili oil/crisp I'm obsessed with atm I put it on just about everything I eat, will be adding this to my try list for the future. 🙂
I am a momofuku obsessed individual as well on all things Asian or rice alone. I made this yesterday, it Is very good but not comparable to Mmfk. I think I this will be a great multi purpose finishing oil for me for general cooking. I imagine on veggies and potatoes , most meats as well.
Sonny...you rock my friend. I started following you several years ago and it has been so fun to watch your channel grow. Thank you for making cooking fun!
Same comment from me as everyone else, made this and loved it.
I'll make it again, but add more shallots/onions, they're my favourite bit.
Speaking of spices and flavours - could you please make a video explaining things like:
- why is salt and pepper considered the basic seasoning for a lot of dishes?
- How do you know which herbs go together with which dish - beef steak and thyme, lamb and rosemary etc etc?
@joshster94: There are TONS of videos on basic cooking all over the internet. Look for Helen Rennie and Kenji Lopez
Tips: You can just buy 5 spice powder from asian grocery store instead of buying the spices separately. And even though it is not very right, I'd use korean gochukaru cus it is not so spicy. Chinese chillis BURN especially the seeds.
That's a great suggestion, do you know how much to use then if you're going for the long version, also another dumb question, how much is actually one cup?
Except most 5 spice mixes that are premade suck, as most dont use szechuan peppercorns and sub white or black pepper instead.
@@OptimusSatanas Call me sacrilegious but I actually don't like 麻 taste of szechuan peppercorns.
Love your chopping skills.. I could watch you chop all day !!!!
HOLY CRAP this stuff is insane! It was a chore to get all the ingredients. I couldnt get black vinegar anywhere but you can subsitute with balsamic vinegar if you have the same problem. Im so glad i made this. It is sooooo tasty!
A really good variation of this I've seen is putting all the fried veggies and spices aside to let them cool, blend them in more cool oil, and add the whole back into the still hot oil.
This way you can fry the chilis, garlic and onions whole, and in the end you get a nice pasty consistency and waste nothing.
Keep your thoughts to yourself. Why don't you blend pizza and make pizza oil? Mess up with your own cuisine.
@@70newlife Joke's on you, I've seen this in a video of a Chinese woman doing it in her what looked like a professional kitchen.
Omg, I just made this and this is literally the greatest thing I’ve ever put in mouth. Thank you for being such an amazing chef and gracing us with this recipe 🙏🏽🙏🏽
Which one did you do and how long it took?
But it’s not his original recipe, he just copied the recipe from Chinese chefs.
@@julioduan7130 and??? What a sad person you are
@@julioduan7130literally every recipe is a copy or a modification of something that someone's already done. Welcome to cooking pal!
@@DerekMorganFBIHottieexactly, nothing new Under the sun.
Just finished doing this. Did not used sesame seeds since my son is allergic and used alot less chilli flakes, the one from the pizzeria kind. Use white vinegar its all i had i could not find black vinegar and no msg i could not find any. Waiting for it to cool down and make some ramen to try. Will post update.
I like how this teaches you how to make chilli oil, and then how to make the quick 5min version which honestly is really simple, and still has an add for a chilli oil, because they know even with all that info, many of us are still too lazy to do it ourselves.
Great video! I love seeing people enjoying the fruits of their labor like this. I love Ramen, but way too many carbs for me. That chili oil though, I think it needs to go on some chicken and vegetables. Thank you for making this look easy enough for even me to make. 😎
I love stuff like this. Have been doing it for years. I like to make my own beef stock as well. I always save steak bones, roast bones, leftover trimmings from brisket. I freeze all of it til ready to make a stock. When I have enough, I go get some bone marrow bones, roast them and put all my frozen bones and trimmings into a huge pot and brown it all up, then slow cook it all for 12 hours. It makes absolutely killer beef broth for ramen.
I just made the long recipe exactly as shown and DOOOOOODE that's a real good one!
Thank you for the written recipe. God bless you Maranatha
Love the easy step by step instructions, I definitely need it 😅😅
I really enjoy your efficient tutorial without a lot of extras. Everything you say is important and you are a great teacher. Thanks for a nice video and something different than the chili crisp I currently make
search for "chinese red oil recipe" for far better recipes.
This one is backward.
@bioxid yeah but its also cheap which the others arent and require chinese spices and stuff youd have to order online or from an Asian grocery which some of us dont want to go out of our way for
@@LotteLattes there are no expensive spices in these recipe, and the "hardest" to find is black cardamon. Worth something like 2€ for a nice pack.
Anyway, his recipe is broken because it is litterally backward. And borderline dangerous because he tells people to pour boiling oil on a water based liquid.
It made me unreasonably happy that you turn your onion halfway. It works so much better, but most RUclips cooks don’t.
Those dried chili pepper flakes~ i love the wholesome care taken down to each detail. Taking the time to bring the most optional of ingredients to your recipe, whether for the most important flavor, a garnish or just for presentation which might earn you points on a special occasion, just remember folks, whatever chili pepper you choose, do your research. The wrong chili pepper and wrong amount will turn your Ramen into an instant elixir for flu season.
The recipe is on point! I can already imagine that oil would be fantastic. It's on trend in Korea to put chili flake&scallion oil on ramen which brings up the spicyness and overall quality of instant ramen so I know it's good. Adding some more chinese spices to the oil would sounds awesome! I will try this recipe soon
That's fantastic to hear! I'm so glad you had a positive experience with the recipe. That unique and enticing aroma can really transform the cooking experience, and it's wonderful that it put you in such a great mood. Discovering a recipe that not only excites your taste buds but also sparks creativity for future culinary adventures is truly special.
If you ever feel like sharing the recipe or any variations you come up with, I'd love to hear about them. Here's to more delightful cooking moments and the joy they bring! Cheers!
I cant imagine the layers and complexity of flavors of that oil(the long version). Its the kind of thing where you can probably taste it just from smelling it. Amazing. Sonny gets so excited to cook something, that while he's explaining something, he can't stand still and bobs around to the beat of every word. I can respect the excitement and passion lol. At least he's doing what he really loves to do. I'm jus sayin, I noticed it in every single video of his that I've seen. Lol
That head bob is called slipping a punch. Never know when that old fridge might swing back.😂😂
Okay I’m glad I stumbled across this been wanting to know how to make this especially for other dishes and not just ramen
This seriously my fav kind of food. i just came back from a holiday in Amsterdam. Near Centraal station they have a sichuan restaurant where i ordered cold sichuan chilli tofu noodles...it was the best thing ever. i had to have it for 2 days straight.
Quick tip: if it’s hard to pour the hot oil into the jar directly (like it is for me), you can just use a pot or heat proof bowl first, then funnel it into the jar when it’s cooled down. 👌🏽