I found the Mala market Caiziyou takes this recipe to another level. just remember that to use one must take the oil to the smoking point to reduce the stronger notes. Western canola oil has almost all these flavors removed making it pretty neutral.
So excited for this video!! I have the cookbook and really wanted to make it, but was a little intimidated before watching this… I can’t wait to get all of my ingredients together. Thank you, I love you guys!
My first taste of my chilli oil was in Mauritius in 1991, made by my Chinese Friends Mother. We did smuggle several jars home as well as some absolutely amazing Mango(UNRIPE raw) chutney. Chilli oil we mastered but we were NEVER able to reproduce the amazing grated mango chutney......😊
I store mine in a jar in the fridge, the last batch lasted for 6 months. Just remember to always take it out from the jar with a clean spoon (not even water on it or it will get spoiled quicker)
Thank you littler hopper, but I don't cook spice dishes, the reason is that some members of my family has what is call map tongue (is crack tongue) and people with this condition can not take spice food. Another reason is that I cook with a litter amount of oil. another reason is that to me that red color oil on my food looks so unhealthy that I don't like it. jajajaja. but thanks anyway is always good to know methods of cooking. Cheers.
I LITERALLY just shared this recipe with a bunch of friends on X 2 days ago! I've been making it for awhile now. It's the best one I've found. 😊
I found the Mala market Caiziyou takes this recipe to another level. just remember that to use one must take the oil to the smoking point to reduce the stronger notes. Western canola oil has almost all these flavors removed making it pretty neutral.
yes, I use caiziyou to make it, too! it's SO good.
Just made this recipe to the letter minus the sand ginger and it is amazing. Thank you so much for all your efforts and for sharing.
So excited for this video!! I have the cookbook and really wanted to make it, but was a little intimidated before watching this… I can’t wait to get all of my ingredients together. Thank you, I love you guys!
Sand ginger, aka Laos or Galangal. Available fresh or frozen in Asian grocery stores.
My first taste of my chilli oil was in Mauritius in 1991, made by my Chinese Friends Mother. We did smuggle several jars home as well as some absolutely amazing Mango(UNRIPE raw) chutney. Chilli oil we mastered but we were NEVER able to reproduce the amazing grated mango chutney......😊
oh, so excited to see a video for this recipe I've used!
14:48 I want to see the guy that’s making all the noise 😂
I really really want to know what the temperature of the oil is during the hour.
Do you need to stir the mixture while it’s simmering
Whats best way to store the oil and how long will it keep?
I store mine in a jar in the fridge, the last batch lasted for 6 months. Just remember to always take it out from the jar with a clean spoon (not even water on it or it will get spoiled quicker)
Thank you littler hopper, but I don't cook spice dishes, the reason is that some members of my family has what is call map tongue (is crack tongue) and people with this condition can not take spice food. Another reason is that I cook with a litter amount of oil. another reason is that to me that red color oil on my food looks so unhealthy that I don't like it. jajajaja. but thanks anyway is always good to know methods of cooking. Cheers.