🌶 Dad's SPICY Chinese Chili Sauce! (辣椒醬)
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- Опубликовано: 16 июн 2024
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Watch Daddy Lau teach us how to make Chinese chili sauce! Even though his version is milder for our Cantonese palate, you can customize it with whatever pepper you like.
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/chine...
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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 🔗
First We Feast: • Lizzo Earns Her Hot Sa...
Gary Pilarchik (The Rusted Garden): • The 'Facing Heaven' Mi...
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⏲ CHAPTERS ⏲
00:00 - Prepare garlic
00:52 - Prepare chili peppers
01:06 - Scoville Heat Scale
01:55 - Dice peppers
03:11 - Fry garlic & chili peppers
06:07 - Chili oil vs Chili sauce
07:05 - Season sauce
07:42 - Dad’s usual version
08:22 - What dishes to use this with?
09:01 - Taste test & storage
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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
Click here www.helixsleep.com/madewithlau for up to $200 off your Helix Sleep mattress plus two free pillows! No more back pain with our new Helix Sleep mattress! #helixsleep
Join the Canto Cooking Club: bit.ly/3RqWJsY
hi can you please make chestnut chicken with shiitake mushrooms and chicken wine they are very cozy warming dishes for winter.
Long time viewer here! I wanted to thank you for responding to my question about being soy free! I love all things Asian cuisine and crave it often, but my wife is allergic to soy. I’ve been using your videos with some work arounds to still make some amazing Chinese dishes! Much love from Arizona!
Wow, I was going to make the traditional chili oil this weekend with dry ingredients! Well, I guess I will make some of this one too! It's like a less hot and fresher version of chili oils like the ones you see in Cantonese restaurants. Thanks, Daddy Lau. You always impress me with your knowledge and skill.
Even though I've worked along side many Chinese chefs, Cantonese or any others, I've always managed to learn new things despite language barriers... Cooking truly is a universal language 🤗
Yes, I know when it's time to cook dinner, my wife doesn't say a word...she just grabs the belt.
another amazing contribution to the culinary universe! Thank you family Lau! I've learned whole new worlds watching binging your content. Keep up the great work.
From another Bay Area immigrant from Asia, thank you for all that you do to show us Chinese recipes. Your dad is a treasure and a wealth of knowledge. Health to your family. Cheers and go niners :D
Thank you for sharing your secrets of authentic Cantonese food cooking and also Chinese culture. 👏👍🏻👍🏻
Another great video thank you very much!
That sauce looks delicious 😋
Looks so delicious!! Beautiful colour ❤️🔥🍁
The sauce sounds/looks fabulous. And the baby is SO cute!!
These are such excellent videos. Thank you.
Thank you for sharing, this is wonderful ♥️🙏
This is another recipe that we will surely love. Thank you for it with us.
I've always just bought those types of sauces in the store through the years. Now, I know how it's actually made from scratch. Thank you for sharing another great recipe.
Damn.. This man's gotta be one of the best Chinese chefs of all time
Definitely trying this recipe. A good chili sauce makes a huge difference in the dining experience.
Thank you so much Mr Lau I loved your show very much I’ve been learned from you a lot ! May I call you my dearest Sifu !!!
Keep up the good works! By the way, can you make a video of cooking crab (the live ones), include cleaning too? Thanks.
Just FYI, I bought the wok that your dad was using in the video and that you suggested in a previous video. What a great piece of equipment! I was previously using a light-weight non-stick wok. Your suggestion has made all the difference in the world. Thank you so much!
I just bought one too! Getting ready to season it right at this moment.
Link?
Thank you for this lovely and inspiring video! I 'm from Sweden and I love to make different types of chili sauces. I've noticed that chinese style chili sauces have gotten more popular over here recently, we can now find Lao Gan Ma and other kinds in stores everywhere. I think the beans really do add a very interesting and tasty dimension to the sauce! I've got to try to make some myself :)
Спасибо за этот рецепт! Это выглядит действительно вкусно! Я обязательно попробую и уверена, что мне понравится!😊😊谢谢你的食谱！看起来真的很好吃！我一定会尝试的，我相信我会喜欢的！
Awww what a cutie granbaby. I'm on a bing watch oh goodness glad your channel came up
I've never been so early! lol I love learning the different ways to make Chili sauce. I'm still seeking out the best methods and recipes.
Woooooohoooo 1st! Grateful we can share with you!
This looks incredible. I would love to drizzle this over fried rice.
whenever i come across your videos made with lau, this phrase always makes me think "made with love", was this an intentional marketing? anyways your dad is awesome, your narration is spot on, and i hope you reach your ONE MILLION subscribers soon. many best wishes to you and your family.
Thank you Daddy Lau for another great recipe! What can I use instead of ground bean paste? I cannot find it in the UK, I can get yellow bean paste, black bean paste and chillibean paste but not ground bean...
Link to bed frame, please? It's perfect! 🥰
Hello, what is the stove you are using in this video? Does it run on butane?
When is the cookbook coming?!
Best with brisket.
That chili sauce looks fabulous! I wish I could eat it.😞 I have IBS (irritable bowel syndrome) and can't tolerate garlic. I can eat fermented garlic, do your parents have a recipe for that?
Need to know what kind of oil u use when cooking it's not sesame? Right ? Is it peanut or veggie or corn
I like making mine with er jing tiao and Thai bird's eye chilis.
试一试😂
Just adding a tip regarding the not touching your eyes after slicing the peppers part. Wash your hands well if you need to go to the bathroom. Trust me on this :')
加一点剁椒炒酱，鲜味会进一步提升哦！
OMG!!! Short story about the Heat of Chilly. I once used a hand crank food processor to finely chop them and my hand slipped off, the top popped off, and i got a piece of pepper in my eye. It was horrible for many hours.
Lefty’s unit!
I'm south india tamilnadu I like Chinese food only thanks grand father
What gas stove top is he using? Thanks
Can your dad make the Chinese restaurant style shredded chicken with pickled veggies sesame seeds and fry wonton skin 手撕雞 many thanks 🙏
Hi! Where did you get those Chao tian peppers? They look like Hmong chili's
I think most Asian grocery stores should have it. Westerners don't eat as Spicy as we do. We call them “紫天椒” Purple Heaven Pepper, the smaller thinner they are the more spicy.
@@tkmwong020480Another name is 指天椒, or "Pointing to sky" chillies, because they literally grow pointing upwards (as opposed to hanging down on the stem). The word 指 and 紫 sound similar (but not identical), so I guess that's where the iteration comes from. Though, "指 : means to point, and "朝" (Chao) means to face, so I'm thinking its more consistent if it's 指 instead of 紫
@@mikechewtc Well You are kinda correct on the wording, it is also known as 朝天椒 because it points to the sky as You said. We in Hong Kong also sometimes call it 紫天椒 because some of them have a very dark red and purplish colour close to purple. If You search for 紫天椒，You will see the Purple coloured ones as well.
Damn that looks spicy but I bet it taste fire though XD
Uncle is from Taishan or Kaiping？
🤤🥰
Pretty sure most of the Thai Birdeye chilis I've had were way hotter than Habaneros.
How about a video for XO sauce? 😀
How to make this please tell?
ruclips.net/user/shortsXIzjbA1jzjE?feature=share
Why discard the ends of the garlic?
they're usually hard, so you'll not eat chunks of garlic ends
@@houghwhite411 ahhh gotcha, makes total sense. Thank you x
I've worked with 2 types of people... One who cares about the food they serve and one who doesn't. If you're serving 100 or 200 people per day and a few of your customers are susceptible to impurities in food then these people won't return and will in turn, tell their friends of their experience. When you take the time to chop off the ends of the garlic, or any other vegetables that require it, you're securing not only a good reputation but also a decent sense of integrity, knowing within yourself that the quality of food that you're preparing and serving is hard to replicate elsewhere unless so much due care and attention was taken whilst preparing said food 🥰
Why doesn't your Dad remove the chili seeds?
I'd assume he still wants some of the kick that the seeds retain, but as he points out - you can easily modify this for less heat if you want. Use less spicy chilies, take out the seeds, etc etc.
@@Paperfiasco The seeds are not the source of the heat nor spice in any chilli, ever... it's the pith they're stuck to which gives off the heat 😉
You have too many commercials. Have you seen other similar sites such as Omnivore's Cookbook, Woks of Life. etc?
So many ads...
Go ad free or stfu jeez..
@@Sue_Smabeet in video ads you clown 🚮🗑 I already have yt premium
Wow never had ads in the past 2 years since I got premium.. not sure why you are lol, maybe try to get a refund 😳
@@Sue_Smabeet dude. Ads in the video by "made by lau" are just as tedious and annoying as RUclips ads.
@@joeadamides3433 I genuinely haven't had any ads, anywhere on RUclips, ever since I went premium.. so I guess it's a regional thing? Sorry if I offended you but usually when you pay for premium, you get no ads unless you're being ripped off lol? ✌
Dude.. u can't be real Asian if that's spicy for u lil boy
Any recommended for fresh and tasty Asian cuisine ingredients online, @MadeWithLau? I'm an avid cook, but live far, far away from Asian supermarkets or anything like that. Also can't afford best of the best. >.< I unfortunately can't prepare many of the dishes presented here on the channel - but would love to!