🌶 Dad's ADDICTIVE Chili Oil! (辣椒油)
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- Опубликовано: 16 июн 2024
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Watch Daddy Lau teach us how to make Cantonese restaurant-style chili oil at home. You can put it on anything to give it a kick of aromatic spice!
Sichuan Chili Powder: amzn.to/3RUaYGk
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👩🍳 JOIN THE CANTO COOKING CLUB 👩🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club: bit.ly/3HnEsYU
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/homem...
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If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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🔗 LINKS MENTIONED 🔗
South China Morning Post: • China reacts to new Mc...
Mark Wiens: • Insane Sichuan Chinese...
Angel Nin’s Kitchen: • Best Mantı 💯🔝Recipe (T...
Villa Cocina: • How to make rich and f...
Margarita's Kitchen: • Rayu (Japanese style) ...
Cookaround recipes: • Olio santo piccante: c...
Gary Pilarchik (The Rusted Garden): • Harvesting 8 Varieties...
프로세스 케이 Process K: • The process of mass pr...
Mark's Kitchen: • 【辣油】本格中華ラー油の作り方 | How ...
Chinese Cooking Demystified: • Every Lao Gan Ma, expl...
Delish: • June Reveals The Secre...
Goldthread: • Sichuan Food Crawl: Th... , • How Did Sichuan Fall I...
Aden Films: • Spicy Sichuan Noodles ...
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⏲ CHAPTERS ⏲
00:00 - Prepare chili mix
00:37 - What kind of chili flakes to use
01:40 - Prepare aromatics
03:22 - On chili oil
04:01 - Prepare wok & oil
04:13 - Kind of oil to use
04:40 - Fry aromatics
06:43 - Pour oil over chili mix
07:26 - How to avoid smoky flavor & how to store
07:57 - Finish with final toppings
08:33 - Adding more oil
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Join the Canto Cooking Club - bit.ly/3HVIrgY
Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau
Get the full recipe here - madewithlau.com/recipes/homemade-chili-oil
What’d you think of Daddy Lau’s recipe?
Looks soo delicious
@Made With Lau Sorry if this was already covered, it's 2am in UK so I'll watch the rest in the morning...But my question is this, what is your opinion re proclaiming the use of MSG in recipes? As youbknow, It's used daily throughout China in 5* / Michelin restaurants in many recipes (including chilli oil) as a standard seasoning and is considered just as important as plain salt.
I know in many regions (mainly the US) its not promoted as an ingredient, but the simple fact is, in July2022 MSG is still just a salty seasoning used daily in all the best restaurants.
Not suggesting that this recipe has has/has ommited MSG, but it would be great to hear yours/Mr Lau's opinion?
MSG = Enhanced version of salt/sodium? Or a cop out?
Dont mather what oil iT is its all bad for your health people shoultn eat that shit is blocking your blood flow in your vains there is a natural way of eating oil thats already in Some food
@ɴɪɢɢᴇʀ run oil in a pipe and see if it does not get clogged
Love it!
My grandfather was the head chef of the maikai in Fort Lauderdale for decades and he was Cantonese. I just want you to know how much I love watching your father cook and hearing his voice. My grandfather and grandmother raised me. And my grandfather cooked Chinese sausage and I know the Chinese name but Google voice does not and fried rice that would last me days. Or long bean and chicken and I could go on but I just wanted to say thank you so much for providing this because I watched him but he never taught me. So I can cook to my children what my grandfather cooked for me now and continue our heritage. I cannot thank you enough and your father enough for giving me someplace to learn and to remember my childhood.
Thank you so much for sharing this story. It’s an honor to know that our videos remind you of your grandfather. I bet his food was incredible! We’re grateful to be able to share with you!
Wholesome 🖤
Got those same vibes too bc tastes can bring an instant flood of memories and nostalgia.
How cool is this?! I live in Fort Lauderdale. I've never been there. They recently revamped the place. Now I gotta go cause you posted. Lol
There’s no place like fort laudy
I love that you leave your Dad's audio intact, and instead provide captions for the translation. It adds so much more value and depth to to the video when you can hear the native intonations and emotion of what is being spoken. Maybe it's just me, but I feel I learn better when content creators follow this format. Excellent video of one of my favorite recopies!
Agreed
Subs > dubs baby!
My dad just started following you. He’s from Toisan. We lived in Hong Kong until we immigrated to San Francisco. He was a chef before he retired and now he watches your channel all the time.
I miss my dad who passed away in 2021 because of Covid. You are so blessed that your father is still alive to teach you the secret ingredients. Thank you for sharing your dad chili oil recipe!
I lost my dad in 2021 to covid as well :( so sorry for your loss
The chiles that Daddy Lau describes are Er Jing Tiao chiles, and they're my favorite kind of dried chile to use! They're not too spicy and are more earthy, and when you toast them, they taste smoky as well. I get mine from the online store known as The Mala Market. I can also vouch for a Mexican dried chile called Chile de Arbol which are more readily available in Mexican grocers.
the mala market also sells a great blend of chili flakes, which combines erjingtiao with facing heaven chiles and another chile i forgot the name of. it's definitely my preferred chile flakes for chile oil!
I make mine with Chile de árbol it’s spicy af but I like it that way
when you call arbol not too spicy^^ one or 2 on a liter of salsa makes it already pretty hot. But i have a german tongue. 1 Arbol is usually more than enough for my gf. But ill guess ill try it with the rest of them.
I love using chile de arbol. I remove the seeds and and toast them first
I can't find anny here in Germany.
Your dad is great he's clear, and to the point also he's so calm to listen to. Thank him for teaching us his recipes and explaining everything with patience. 😊
Thank you SO MUCH for sharing your father’s skills and wisdom with us! It’s wonderful we live in an age where traditions can be preserved in such an authentic way.
So calming to watch your father chop with the cleaver. Thanks for all the great recipes! Wish him best of health!
Congratulations on the birth of your baby girl! You have a beautiful family!
Yesss! A few ingredients for chili oil can go such a long way! Also love the vocab Daddy Lau used to describe Sichuan chili flakes. Adding it to my vocab list!
This looks absolutely amazing. I cannot wait to make. Thank you SO MUCH! And to your beautiful grandchildren! Keep on cooking for the rest of us! Best always, Jan
I love those little practical tidbits that he throws in, that I can use in my cooking in general, like the wetting of the star anise to prevent it from shock burning
This is so wholesome and homey to watch. What a lovely dad and family you've got.♥
I never got to meet my Chinese grandfather but everyone tells me he loved to cook. I’m very thankful for your videos, they allow me to feel some connection to him
Shame.
@@4566Iggy whats such a shame?
@@urmom6636 He never got to meet his Grandfather.
Uncle Lau is totally in his element! Thanks Uncle! 🙏👏
Always welcome!!
I loveeee the new dining table camera angle where we see the warmth of the entire family
Your father is a true blessing for us that love Chinese food!! Thank you so much for sharing this with us 💕🙏🙏
I like the way you question your father about specifics in the ingredients. Without that help, we're left guessing which chili flakes to buy. I probably have 5 to 6 chili flake types in my cabinet!
So he added onions, garlic but then also added shallots? That makes NO sense.
@@thinkcasting3182 Shallot onion .The two kinds of shallots have different flavors. Chinese Hakka people like to use shallots to fry in oil, and add them to noodles or stewed pork rice. The taste is much different if there is less of it.
first of all, congrats on mai-mai (mandarin).
second, thank you so much for this chili oil video. i've been looking all over the internet for this. not too spicy and not too mild. perfect!!
Wonderful video!
And you and your father really take time creating these videos to teach us so much!
Thank you so much
And beautiful family too! ❤️
I’m really grateful and think it’s cool to watch these cooking videos. I love various cuisines and among those, the various Chinese cuisines. I sure do not know how to get the tastes right though. These videos give me more than a clue. Thank you!
Love how u collaborate with your papa. Love canton style chili oil!
An old man cooking video is always satisfying. And trusted. 😊😊😊😊
Hi from malaysia and im malay girl. I've always tried to cook with cuisines from different cultures, which I then prepare halal and serve to my family. I had tried korea, thai, indo, Chinese, india, and any other countries. I appreciate those who regularly upload or share their food recipes for those who want to try food from other countries.
I have visited China town in Kuala Lumpur...the restaurants had super spicy & delicious food 😋I'm only allowed to eat halal too so it was a blessing that I was able to eat in almost every restaurant
@@hanshallo4468 make believe sky boogyman has you on a strict diet, huh? 🤣🤣 Dummy!!
The way your father talks reminds me of the old chinese movies my grandpa used to watch when I was young. this video just hit me with nostalgia so strong i wish i can be young again.
thank you for this recipe I made it and it came out just like you said it would amazing your father seems like a great person keep up with the good work
Congratulations on your success . Your dad reminded me of my dad accent. Love watching him cook the traditional Cantonese cuisine.
I learned a great deal from this program.
Wonderful video!
Thank you to both you and your father!
Thank you 😊 I appreciate all your informative videos
Those chili oils look very delicious 😋
Awesome content, I really love trying these recipes and it seems like your family gets a lot of joy from making these videos
thank you for putting all of the relevant links in the description =] ; so many other great channels and its always good to see more co-operation instead of the too often seen competition =]
Thanks Papa Lau for your recipes, just to hear your cantonese, brings back my childhood. Good food with Great family 👍🏻
I really like your channel because, as a Southeast Asian, it is easier to find the ingredients than most cooking channels (I mean, good luck finding butter here!)
I love watching & listening to the videos...It reminds me of listening to my, grandmas, parents, aunts & uncles when they would talk around us. Of course I don't know Chinese, having grown up in Kern County, but I do know some of the food words!! Great job in keeping Cantonese food alive...so very hard to find Cantonese restaurants these days...there's a saying that I heard about doing things in your lifetime in China, 3 or 4 parts, and the only one I remember is to eat in GuangZhou
Thank you. I've been wanting to make this for awhile but couldn't find a recipe I liked. Well laid out. Thanks again.
your honesty about squarespace is admirable
This was so helpful this video in helping me understand how this recipe works. Now I have made it many times with many variations.
Thanks very much for sharing your recipe! 高手，謝謝分享。辣椒油炒得好靚！😊
好多謝您嘅支持！老劉祝福您平安健康！收視 大漲！
6:18 we could probably use this instead dof discarding?
I love the references to Chinese Cooking Demystified as well as June's episodes on Delish. People who really take the time to know Chinese cuisine are few and far between.
I don't think that's true. It's just that not a lot of these people publish books or videos in English. Unfortunately for us who don't speak Mandarin...
Does this recipe capture the tingling taste bud sensation that szechuan chilis are famous for?
I feel bad for those who haven’t found this channel. I’ve cooked many dishes from this channel and all have been AMAZING. Also learning about Chinese traditions and having insight about why each ingredient is added makes these videos outstanding. Thank you so much!
Excellent presentation, thank you. I love making chili oils but I have only made Szechuan style to date. I must try your father's recipe.
Lau Baba Sifu, we cannot speak Chinese but we so appreciate the love & dedication you put into your cooking. Thank you for your guidance & kind heart. 🙏🌿
I have seen many recipes for chili oil, which by the way, my husband is crazy about it. He adds it to everything. This is the best one, its easy, and I had all the ingredients at home, but the ginger, I added more garlic, love garlic. I followed your recipe this morning, and it turned out super good. Thanks!
thanks for the fantastic video!
I'm a new watcher from Hungary and we also like our food spicy and your dad's wonderful cooking gives me plenty of inspiration.
Subscribed! :)
Tank you guys for the recipe, I’m going to try this ! Love
This is the best ever chili oil making video. Can't wait to make it. Thankyou
Your dad is amazing! Thank you for sharing this
Perfect! That is one of the thing I love to learn. Thank you!👍👍
Your website is great! I love it! No joke, its by far my favorite recipe site!
This has to be one of my favorite channels. I’m looking forward to making this. 🙏
When a man cooks, he is the hero of the Universe...Lau, I love your Dad. Love from Malaysia.
Frying it in lower temps for 30-60 minutes or even longer will taste even better. I liked this recipe, I added some other stuff on the way. It goes so well over potato mash!
Thank you for the recipe. I've been craving chinese chilli oil for quite some time now and i decided to make it today. It turned out well and delicious. Way better than store bought chilli oil. Love from Malaysia ❤
Thank you for these videos! I hope your family is doing well😊
Greetings from Finland!🙏
I made this and added a few crushed peanuts, good it’s sooooo good! Thank you very much, excellent recipe brilliantly presented!
The wholistic way in which this recipe preparation was presented is good Every part. Thanks
I'll definitely have to try this!
P.S. Thanks for the honesty in the Squarespace ad about actually building your own website from scratch. Much appreciated!
I love your recipes. I learned alot of recipes from your channels.
Just made this tonight finally and it is delicious
Thank you
I make this stuff at home, and I keep the bowl on the table with the salt and pepper and normal "American" table condiments. I love what it does to otherwise boring food! And a tiny drop on vanilla ice cream brings out the vanilla flavor - vanillin and capsaicin are chemically similar molecules I couldn't eat chili oil if it had onions and garlic(I'm violently allergic to both) in it - I use black pepper, Sichuan peppercorns, ginger, red pepper, and sesame seeds.
This chef is a worldwide treasure ❤. Thank you for all your recipes 🫰🏼.
Good recpie & Nice explanation.
I tried it today and it came out really well. Thank you Sir!
Morning from Australia, I love it. Will try and make it this weekend. 😊
The recipe looks great.. but the cute little princess... awwwwwwwwwwwww... shes so cute.. god bless her..
I love your channel because I learn how to cook delicious Cantonese dishes I get to listen to Cantonese which is what I speak.
As usual, love the recipes and content! 👍
I have recooked it and taste so good ❤
Thank you uncle Lau
Wow thankyou will make this recipe.
i like to do this a bit differently. i slice the shallots and garlic PAPER thin and just leave them in. they basically melt into the oil, or leave behind little super concentrated crunchies that are great. it makes the oil thicker but i actually like it that way. makes it stick to food better instead of running off. i'm sure Lau's version is amazing though. I can't imagine Hong Kong would ever tolerate a bad chef.
Hi!I love your videos. My ethnicity is Chinese, but I wasn’t born there, so I grew up with a lot of the recipes you are making. I will definitely try this :) thank you for showing Cantonese culture, and always being consistent!
I just made my first batch of chili oil thanks to your dad's recipe, although I added a stick of cinnamon abd half a bay leaf.
I am immensely excited to try frying an egg with it, tomorrow. Can't wait to see how it turns out!
Very cool video! I want to try to make this!
Thank you so much for sharing this. I've been trying to find a store bought version but they're all over seasoned with MSG or too many spices. I want the clean flavour of just the chili oil found at Cantonese restaurants, definitely making this.
Those song bring son great memories. Thank you for sharing your rendition.
Awesome i really learned a lot this video and thank you watching here in the Philippines 🇵🇭
Yeesss I put this on everything! 😋😋
Your daughter is super adorbs!
It looks so good 👍 A little bit Chinese hard liquor (baijiu) can be added before oil to enhance the flavor.
Today I have made that and it's came awesome, thanks uncle LAU.
I love Cantonese chili oil! Thanks for the recipe. Can Daddy Lau make Chewchao chili oil too? I’m Chewchao and I love the unique flavor but have no idea what constitutes the flavor in Chewchao chili oil.! Thanks!
loving the new dinner table camera angle. it's like we're there with ya'll
Omg what did I miss y'all have a new set up and new baby congratulations 💚💚🥺
I had been following Mike Chen's recipe for a couple years now. There's some neat techniques here that I can see would be really helpful in not burning the chili flakes. Going to try them out.
I enjoy Mike as well. He why I'm interested in making my own chili oils, Mikey likes chili oil on just about everything!
thanks for the recipe !
This is totally different from the way I make it. I’ll try yours when I need a mild chili oil. Thank you.
Loved the recepie
I have not yet made anything. But I Love watching these videos. It's calming. Thank you.😀😀😀🌻🌻💗
Love this! Does Daddy Lau have an XO sauce recipe?
Thank you for this detailed recipe. Is it possible to use ground fresh chili instead dried or flakes?
Ito yung matanda na magaling magluto n lagi kung pinanonood at ginagaya ko yung food na niluluto nya thank you po
thanks for sharing. I recently tried chili crisp (in oil) and was curious about its origin. I didn't realize it was different from chili oil. I will try to look it up
I would absolutely make use of the aromatics leftovers! Cook them with rice or use them to boil a quick broth! They still have so much flavour within 😊
This video has a lot of specific details I wish I'd known the first time I tried making homemade chili oil using a recipe from another channel (specifically the temperatures). I burned the chili oil with my first attempt, although it didn't look burnt. My second attempt was successful and it's almost gone; I really like the idea of heating some additional oil to add to what I have left because it's really dense.
I just happened to put all these same spices into a stir fry I made last night and it was absolutely awesome. I did add some W sauce too tho.
for storing i'd get a glass jar, either boil it let it dry or use a blow torch and do a few rounds inside the jar for a quick clean
I use so much chili oil that I decided to make my own. I have the chilis, now I have a recipe and technique to adopt for my own. Thanks!
Thanks for the video
Honestly just last night I was searching for chili oil recipe. And then you guys showed up 2 hrs ago. Thankyou Lau family
This looks so mouth watering delicious
I've made several different kinds of chili oil, and this method is by far the absolute BEST. The only difference I make Is that I throw in a cinnamon stick with the star anise, and a small amount of szechuan peppercorn powder for a little bit of numbing effect.