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.
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.
@@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.
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! 😊
@@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.
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.
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.
♥️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)
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.
It’s quite different, actually. Go to your local Asian market- they have tons of dried peppers in a bag. Or already crushed red pepper-if you don’t want to ground them.
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.
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.
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!!
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.
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.
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.
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)
@@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.
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. 🎉
@@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.
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.
@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.
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.
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.
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.)
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 ❤
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!!
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.
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 :)
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.
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.
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
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
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.
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.
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?
I’m Mexican and we have a Chile oil that’s just Chile de árbol and oil with some salt blended of course after frying the chiles. I usually just put the chiles in the oil while cold and let them heat up with the oil so they don’t burn once almost done it goes straight into the blender oil and all add some salt and blend. It’s so good in pozole or with eggs simple but delicious. Chile de árbol is a bit on the spicer side so beware you can also una chiles japoneses
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.
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.
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 used Your recipe last year and must admit it is awesome. I didn't have dried peppers, so I used gochugaru and man... this is worth of time. So aromatic, spicy and fits to everything.. Yummy! I've enjoyed this aroma oil for many months and need to repeat!
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
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
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.
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?
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 !
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. 👌🏽
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.
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
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.
@@VeeNVu Yeah, can't say I have tasted these dried chilis when they were super fresh. At least not side by side. I think the difference from fresh dried (store bought so as fresh as it can be when bought at the store) isn't that much that I can't tell the difference when I taste one weeks or months after the other. Just for experiment purpose, next time I buy them I will buy one bag of each and try them on the same day.
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!
@@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.
I would advise putting the pepper flakes on top of the jar before you pour the hot oil into the jar. you really want that oil to fry up those pepper flakes and get out all that amazing flavor. I think you will loose too much heat before the oil gets to it if it's on the bottom.
@@beyoncehadoneofthebest I do a more basic version. Chile pequins (I have a wild bush out back), garlic, shallot, sesame seeds, and salt. I just got some Szechuan pepper to put in my next batch. As for your questions, I don’t think the added aromatics would detract or taste funny in any way. I just haven’t tried it yet.
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.
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!
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.
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.
I make a similar style dish with chili peppers, garlic, onion and olive oil, so I'm betting that this'll be delicious. Quick question though. Would skipping the sesame seeds be ok for the long version? If so, what'd you recommend as a substitution, if any?
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
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 🙏🏽🙏🏽
A middle ground is to oil the dry pot, put the powder in the packet into that oil, and stir-fry the seasoning on high heat with vegetables you prefer (such as hot chili, green onions, garlic). When it starts releasing a spicy aroma, pour the water in and cook the noodles. It works especially well with spicy instant noodles, particularly from Korea.
Do make sure to eat it quick if you're keeping it on the counter. There's a (small, non-zero) botulism risk due to the anaerobic environment in the oil and the low acidity of the ingredients.
@@OfficiallySarabi Acidification of the fresh ingredients is what's usually recommended. The green onions would be the biggest risk in this recipe since the rest gets pretty thoroughly cooked.
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.
Wow, what a fantastic recipe! The flavors and presentation are truly mouthwatering. 💞🌟 I'm always intrigued by innovative uses of ingredients. However, I just wanted to share a little insight regarding the choice of cassia over cinnamon. You are not using true cinnamon, which comes from the inner bark of Cinnamomum verum, but rather cassia, derived from the bark of Cinnamomum cassia. While in many countries cassia is synonymous with cinnamon, in some regions it's prohibited to sell cassia under the name of cinnamon. Cassia: robust sweetness, bold aroma, thicker bark. Cinnamon: gentler sweetness, delicate fragrance, thinner bark. **Cassia contains a significant amount of COUMARIN, a hepatotoxic compound, compared to cinnamon, where it is found in very small quantities**
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
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.
In all the years of using RUclips. This is the 1st time a sponsor to actually be relevant to the video. Good job good job and good choice.. thank you for the video
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!
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!
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. 😋
this dude has some of the most consistent content in foodtube. You never fail to deliver on the full vids and shorts. I dont even try to replicate these recipes half the time i just enjoy your videos. Thank you
@@SteveHargrove-i7d my guy im very aware of the culinary side of youtube and its various creators. I have left many comments trying to uplift them. Instead of being a pompous gate keeper why not just let someone have a comment. Idk who hurt you but shes not coming back and its kind of obvious why.
@@SteveHargrove-i7d No one is gatekeeping? Im literally calling you out for being a pompous ass instead of just letting someone comment something positive. Please bro get therapy.
Was she mad at you cooking? Cause Gordon Ramsey is a asshole. Just make something so good she gets on her knees for more brother. PRACTICE MAKES PERFECT
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
@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.
Hi sonny, love your videos. If you like chili oil, try ginger scallion oil sauce. It's great on anything. Would love see a video on it, your viewers will love it
If the botulism can survive this environment then it deserves a spot in my body. Botulism doesn't like a low pH and this is quite acidic. Plus, the boiling oil would kill whatever botulism cells are in there considering the oil is hotter than 212°F.
Would this work for popping POPCORN?!? I think I will try it and find out. My family LOVED the ramen noodles we did last week when I made the oil, but now that it has melded for a week, the flavors should be even more delicious.
I use a “brewed” soy sauce. I can’t remember the brand but it seems so much more mellow than the typical grocery store shelf stuff. Great taste without the sharp bite. Main ingredient in our poke bowl sauce.
For peeling garlic, I like to pinch the bottom of the clove. Usually this will separate the husk from the clove, so you can just peel it off quickly. This is before cutting anything, just right after you snap the clove off the bulb.
DO NOT put the hot oil directly into the mason jar, the glass can break because of the temperature difference. I would recommend using a stainless steel bowl.
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.
if you dump hot oil into a glass jar, 1. the jar will break because of the heat stress 2. even if it doesn't, all the chili flakes and other small stuff will burn whenever you're making chili oil, you've got to pour it into the flakes little by little, letting them sizzle but not burn
Make sure to pour the hot oil into a metal or heatproof ceramic mixing bowl or a pot instead of anything glass. It’s very possible to shatter a glass vessel with hot oil, even a high quality one. Not going to happen every time but if it does you have 350 degree oil and shards of glass flying all over the place. That being said everyone should make their own chili oil because it’s so good and so easy. I make a batch every few weeks. I prefer to simmer my hard spices in the oil at a lower temp for an hour, Szechuan pepper corns, cinnamon, star anise, cardamom, bay leaves, cloves. Strain and raise the oil temp to 350 and then pour onto my chili flakes, I use 2/3 Szechuan chili flakes and 1/3 gochugaru chili flakes.
Do you think slowly pre-heating the glass to 100°C will prevent it from shattering? Or is it not worth it, just do everything in the mixing bowl and transfer it into the jar after cooling down?
@@matthewpaulino4739 people always overstate how easily glass cracks with fast increase in temps. Glass is actually really resistant to fast temperature increases, its rapid cooling that it is not resistant too, your glass jar will be fine when adding in hot oil as in the video, just dont dont try too cool a hot glass jar down with ice cold water
Hot chilli oil ramen is the best. Been doin that since I was a kid. Throw away the ramen packs and do my own when I run outta non Ramen packaged noods. GG Sunny! Also, you watching The Ultimate Fighter with Chandler and McGregor??
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!
Honestly, there is an even easier way than the "easy way". Put half the ramen seasoning in a bowl, and add garlic, green onions, and sesame seeds. Pour hot oil and mix, then toss your drained noodles in it.
My first cookbook Master in the Making is now out! www.thatdudecancook.com/
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!
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.
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.
@@andyv2209 thank you for the tips
@motoman2428 borosilicate it's the best option by far and still not good enough to trust with boiling oil.
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 love that “it doesn’t need go be perfect. do your best, that’s all you need to do” so sweet…💜😽
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
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.
Double it 13 times to fill a 55 gallon drum
♥️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)
make your own RUclips channel to share your recipe please. :p
Bro u dumb he put all the ingredients from the video in a list@@bty30
Still too complicated. I’m just going to use ketchup
What about those of us who don’t want chilies in everything?
@@jacx5884 it's for the ring sting club.
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!!
It’s quite different, actually. Go to your local Asian market- they have tons of dried peppers in a bag. Or already crushed red pepper-if you don’t want to ground them.
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
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.
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!
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.
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
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
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. 🎉
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.
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
@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!
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.
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.
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"
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!!
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?
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.
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.
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
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.
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.
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
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.
The Chinese black vinegar Szechuan chili oil combo is amazing on most noodles and dumplings 10/10
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.
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.
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
I’m Mexican and we have a Chile oil that’s just Chile de árbol and oil with some salt blended of course after frying the chiles. I usually just put the chiles in the oil while cold and let them heat up with the oil so they don’t burn once almost done it goes straight into the blender oil and all add some salt and blend. It’s so good in pozole or with eggs simple but delicious. Chile de árbol is a bit on the spicer side so beware you can also una chiles japoneses
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 :)
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.
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 used Your recipe last year and must admit it is awesome. I didn't have dried peppers, so I used gochugaru and man... this is worth of time. So aromatic, spicy and fits to everything.. Yummy! I've enjoyed this aroma oil for many months and need to repeat!
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. 😅
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.
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
No quick version in this kitchen.
Thank you so much for your mentoring.
You are an artist.
Your passion is inspiring.
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 !
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. 👌🏽
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.
@9:19. "Cheers Everybody, let's do it." hahah, I'm dead.🤣
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! 👍
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.
You wont notice the difference if youve had them sitting around for a very very long time. Which, honestly, is really convenient.
@@VeeNVu What do you mean? That the only difference is noticeable when the dried chilis are very fresh?
@@Homer-OJ-Simpson yes sorry
@@VeeNVu Yeah, can't say I have tasted these dried chilis when they were super fresh. At least not side by side. I think the difference from fresh dried (store bought so as fresh as it can be when bought at the store) isn't that much that I can't tell the difference when I taste one weeks or months after the other.
Just for experiment purpose, next time I buy them I will buy one bag of each and try them on the same day.
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.
👨🍳 Great detailed steps for both beginners and pros! From toasting spices to slicing garlic just right, this video turns you into a kitchen wizard.
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.
I would advise putting the pepper flakes on top of the jar before you pour the hot oil into the jar. you really want that oil to fry up those pepper flakes and get out all that amazing flavor. I think you will loose too much heat before the oil gets to it if it's on the bottom.
I’ve been making this chili oil for almost a year now. It’s totally worth it.
is it weird to have the whole star anise and cinnamon in there or do you do that too?
@@beyoncehadoneofthebest I do a more basic version. Chile pequins (I have a wild bush out back), garlic, shallot, sesame seeds, and salt. I just got some Szechuan pepper to put in my next batch. As for your questions, I don’t think the added aromatics would detract or taste funny in any way. I just haven’t tried it yet.
but you did not refer to this exact video that has only came out for a month.. right? just curious
@@zan7838 Right. I got the recipe from Nick DeGiovani.
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.
Did you try the recipe?
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 😂
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.
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.
I make a similar style dish with chili peppers, garlic, onion and olive oil, so I'm betting that this'll be delicious. Quick question though. Would skipping the sesame seeds be ok for the long version? If so, what'd you recommend as a substitution, if any?
There RUclips.... i watched it, are you happy now??
Exactly.
Fr
Now you will watch again!!
😂
This boring crap kept popping up for me often and I have no clue why.
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
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.
A middle ground is to oil the dry pot, put the powder in the packet into that oil, and stir-fry the seasoning on high heat with vegetables you prefer (such as hot chili, green onions, garlic). When it starts releasing a spicy aroma, pour the water in and cook the noodles. It works especially well with spicy instant noodles, particularly from Korea.
Do make sure to eat it quick if you're keeping it on the counter. There's a (small, non-zero) botulism risk due to the anaerobic environment in the oil and the low acidity of the ingredients.
Very true! Alternatively, people can use dried garlic/garlic granules. I read that it eliminates the risk
@@OfficiallySarabi Acidification of the fresh ingredients is what's usually recommended. The green onions would be the biggest risk in this recipe since the rest gets pretty thoroughly cooked.
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? 😅
@@nagelfar8715 If it don't got a bone in it, it's boneless
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.
Wow, what a fantastic recipe! The flavors and presentation are truly mouthwatering. 💞🌟 I'm always intrigued by innovative uses of ingredients. However, I just wanted to share a little insight regarding the choice of cassia over cinnamon.
You are not using true cinnamon, which comes from the inner bark of Cinnamomum verum, but rather cassia, derived from the bark of Cinnamomum cassia. While in many countries cassia is synonymous with cinnamon, in some regions it's prohibited to sell cassia under the name of cinnamon. Cassia: robust sweetness, bold aroma, thicker bark. Cinnamon: gentler sweetness, delicate fragrance, thinner bark.
**Cassia contains a significant amount of COUMARIN, a hepatotoxic compound, compared to cinnamon, where it is found in very small quantities**
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.😂😂
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.
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 💙🇨🇦
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 need that fridge attack. i am gonna unsubscribe forever and find a fridge to give some pain. i will find a fridge to hurt.
In all the years of using RUclips. This is the 1st time a sponsor to actually be relevant to the video. Good job good job and good choice.. thank you for the video
Yes I appreciate having both the long and short version. Now I can start making a few batches!
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!
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!
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. 😋
this dude has some of the most consistent content in foodtube. You never fail to deliver on the full vids and shorts. I dont even try to replicate these recipes half the time i just enjoy your videos. Thank you
@@SteveHargrove-i7d my guy im very aware of the culinary side of youtube and its various creators. I have left many comments trying to uplift them. Instead of being a pompous gate keeper why not just let someone have a comment. Idk who hurt you but shes not coming back and its kind of obvious why.
@@SteveHargrove-i7d your point was never needed. Again it costed you nothing to point out other content creators yet you still did.
@@SteveHargrove-i7d No one is gatekeeping? Im literally calling you out for being a pompous ass instead of just letting someone comment something positive. Please bro get therapy.
@@SteveHargrove-i7d Please bro read what you typed get therapy. You are clearly unhinged. Seek help
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
Was she mad at you cooking? Cause Gordon Ramsey is a asshole. Just make something so good she gets on her knees for more brother. PRACTICE MAKES PERFECT
Mix it in a metal bowl. That glass bowl he used was probably a Pyrex bowl.
Leave her, I been watching stuff on ytube.
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.
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.
Found this right before doing a big meal prep. It came in clutch and is awesome.
I have a doubt about the green onion you put in the jar. I think it contains too much water, which can make the chili oil go bad.
Hi sonny, love your videos. If you like chili oil, try ginger scallion oil sauce. It's great on anything. Would love see a video on it, your viewers will love it
...its 2am....and my mouth is watering. thanks!!
Could the uncooked spring/green onion in the oil cause botulism?
If the botulism can survive this environment then it deserves a spot in my body. Botulism doesn't like a low pH and this is quite acidic. Plus, the boiling oil would kill whatever botulism cells are in there considering the oil is hotter than 212°F.
@@mpk6664 That's not how it works, the botulism forms after the oil has cooled down
Yes, be careful. Pretty irresponsible to not warn his viewers
Would this work for popping POPCORN?!? I think I will try it and find out. My family LOVED the ramen noodles we did last week when I made the oil, but now that it has melded for a week, the flavors should be even more delicious.
I use a “brewed” soy sauce. I can’t remember the brand but it seems so much more mellow than the typical grocery store shelf stuff. Great taste without the sharp bite. Main ingredient in our poke bowl sauce.
Is it tamari?
Kikkoman?
For peeling garlic, I like to pinch the bottom of the clove. Usually this will separate the husk from the clove, so you can just peel it off quickly. This is before cutting anything, just right after you snap the clove off the bulb.
This is so easy. Thanks for giving us a recipe that doesn't require exotic stuff and costs a fortune to make.
A quick lil ramen when you're low on time!
@Terrie69 Agreed.
I just made the quick version of it, my God, that was the best tasting ramen I ever had l, swear to God.
I just had the quick version, and my god it tasted the best ramen i have ever eaten. Man you're a genius!
DO NOT put the hot oil directly into the mason jar, the glass can break because of the temperature difference. I would recommend using a stainless steel bowl.
Or pour it REALLY REALLY slowly like 5 drops at a time so the jar has enough time to change temp without cracking.
And yet he does it as I always do and it doesn't break. 😂😂😂😂😂
@@daveklein2826 I've done it with Mason jar and had the heat completely shatter the mason jar.
@@daveklein2826 if you haven't experienced something it means it doesn't happen? You just blow in from stupid town buddy?
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.
if you dump hot oil into a glass jar,
1. the jar will break because of the heat stress
2. even if it doesn't, all the chili flakes and other small stuff will burn
whenever you're making chili oil, you've got to pour it into the flakes little by little, letting them sizzle but not burn
Was wondering about that.Thanks! Would it be better to put all the ingredients into another pot to let it cool down and then put into the glass jar?
@@wendysmith4265 yeah, that's what I would do. Or just store it in something that can can handle thermal stress.
@@mikhaillankin6832 Thank you!
Make sure to pour the hot oil into a metal or heatproof ceramic mixing bowl or a pot instead of anything glass. It’s very possible to shatter a glass vessel with hot oil, even a high quality one. Not going to happen every time but if it does you have 350 degree oil and shards of glass flying all over the place.
That being said everyone should make their own chili oil because it’s so good and so easy. I make a batch every few weeks. I prefer to simmer my hard spices in the oil at a lower temp for an hour, Szechuan pepper corns, cinnamon, star anise, cardamom, bay leaves, cloves. Strain and raise the oil temp to 350 and then pour onto my chili flakes, I use 2/3 Szechuan chili flakes and 1/3 gochugaru chili flakes.
Do you think slowly pre-heating the glass to 100°C will prevent it from shattering? Or is it not worth it, just do everything in the mixing bowl and transfer it into the jar after cooling down?
@@matthewpaulino4739 people always overstate how easily glass cracks with fast increase in temps. Glass is actually really resistant to fast temperature increases, its rapid cooling that it is not resistant too, your glass jar will be fine when adding in hot oil as in the video, just dont dont try too cool a hot glass jar down with ice cold water
Hot chilli oil ramen is the best. Been doin that since I was a kid. Throw away the ramen packs and do my own when I run outta non Ramen packaged noods. GG Sunny! Also, you watching The Ultimate Fighter with Chandler and McGregor??
You know I am! gonna watch the first one tonight
@@thatdudecancook it was a good watch. You stoked for Gaethje and Poirier???!
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!
first video I've seen of you and your enthusiasm is really contagious. the passion really comes through and it's super engaging! cheers :)
The moment you used MSG is the moment that I approved, you are the dude who can cook! Instantly subscribed.
What is msg?
@@tiggersawyer Monosodium Glutamate. Think of salt, but with less sodium, and it really enhances flavor of whatever you put it in.
Honestly, there is an even easier way than the "easy way". Put half the ramen seasoning in a bowl, and add garlic, green onions, and sesame seeds. Pour hot oil and mix, then toss your drained noodles in it.