FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com
LEARN HOW TO MAKE SPICY + NON SPICY CHILI OIL AS GIFTS FOR THE HOLIDAYS!
LAY HO MA (how’s it going in Cantonese)! Give your friends and family what they REALLY want this holiday 😉 Join me in this episode and learn how to make a super spicy and a non spicy version of a deliciously aromatic chili oil today!
INGREDIENTS:
1 red onion
6 pieces garlic
medium piece ginger
6 sticks green onion
2 cinnamon sticks
2 star anise
2 tsp cloves
2 tsp cardamom pods
2L avocado oil
2 tsp sesame seeds
3 tsp salt
1 cup gochugaru
200g scotch bonnets
4 dried red chili peppers
DIRECTIONS:
1. Roughly chop the red onion, garlic, ginger, and green onions. Heat up a sauté pan to medium heat. Add the cinnamon sticks, star anise, cloves, and cardamom pods. Toast for 3-5mins, then set aside
2. Turn off the heat on the pan and add in the avocado oil, then very carefully place in all of the ingredients from step 1. Turn the heat to medium and add in the sesame seeds and salt. Carefully give the pan a stir.
3. When the oil starts to bubble, turn the heat down to medium low and simmer for 10-15mins. Add in the gochugaru, then give the pan a stir. Allow to simmer for another 3-5mins, then turn off the heat. Let the chili oil cool completely
4. Very carefully pour the oil into a large bowl through a strainer. This is the non spicy chili oil complete
5. For the spicy version, start by slicing in half the scotch bonnets and adding them to the sauté pan. Add in half of the non spicy chili oil and heat on medium heat. When the oil starts to bubble, turn the heat to medium low and simmer for 15-20mins
6. When the chili oil is completely cool, pour into a large bowl through a strainer. Place a dried red chili pepper in the bottles you wish to add the spicy oil to. Bottle the chili oils in your desired glass bottles!
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com
You are watching:
ID JW77SRTSW3EMGBCQ
ID ZPVLSJJGUI0A604R
46 Comments
LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well! If you’re new to the channel here, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to get you strated to cooking today – link in the description. Happy cooking 🥳
🌶😍
Your creations are wonderful and I also love the vibrant color! Thank you for sharing 😃
Wow!!!!
You are AMAZING 👏
Thanks,
For sharing!!!
❤🎉❤.
❤❤❤🔥🔥🔥🔥
Can you cover the pan whilst simmering the scotch bonnet in the oil? I'm concerned about preserving my 👀 and 👃from irritation
Hi…wow that looks amazing, thank you !
Chef, thank you for sharing this recipe. I will certainly be using this. I will take this opportunity to say that your videos are so well presented and you speak with such clairity; thank you 😊
They look so pretty in the cute little bottles, very festive for this time of year and in my way of thinking a nicer and thoughtful present. No sure if I’m brave enough to taste or try making the hot oil, but I do admire that you weren’t wearing any gloves when cutting up the scotch bonnets.
What a great and delicious gift idea.
2 bottles of your different chilli oils are permanently on my counter top. Another great looking recipe, Will. Scotch Bonnets are ace.
what the hell is this? why is being dubbed over in my language? i dont like it
Dear Wil, I loved the idea of making hot chili oil as a gift for friends this Christmas, I will start making some today! Thank you for all the wonderful and delicious recipes you’ve shared this year. They’ve really brought a lot of joy to my year. Wishing you a joyful holiday season!
This looks yummy. Can I use it with a salad? What do you recommend
Seasonal Greeting to you and your team .
Can I use sunflower oil for making this ? Thank you in advance for your reply . 🙏🏻
Next week: stewing the cookbooks in chili oil, then topping with umami powder with absolute confidence
Hi, Wil! Guess who made her own personal stash of Wil's Chili Oil today? I used your original recipe and love it – but I'm happy to see you change it up a little bit, too – some people do love it spicier than others! Thanks so much – and happiest of holidays! =]
I have habaneros for this recipe 🥵💓
thank you so much for this recipe!! I’m planning on making a bottle for my dad and for my partne for the holidays!
❤❤❤😊
Thank you so much, Wil! Your chili oil recipe in pretty bottles for holiday gifts is absolutely perfect! Exactly what I'd been looking for to make for homemade gifts to give. ♥
I hope you remembered to send a bottle to me! Just kidding Will, I still have some of your chili oil made with your recipe. Can't do without it.
What a nice idea. Thanks 😊
my chili oil just was used up and your video showed up, telepathy?
chili healed me I love chili if I have a kid I will name also chili
You read my mind! I made your chili oil last year and I planned to make it for everyone this Christmas. Hope I make it.
Who doesn’t want chilli oil
Now you see ? There you have it …exactly right ✅️ …way to go …..
Now open your factory….go big ❤
Society needs good clean food and oil..
Omg that’s. Lot of scotch bonnets 😅
Thank you for your fantastic recipes and happy holidays 😊 🎅
Perfect holiday gift. Thank you and happy holidays!
Will, I made your chili 🌶️ oil and it was the best that I added to everything. It’s all gone now so perfect time to make some more ❤❤❤
This is amazing!! What pepper do you recommend if I can’t find scotch bonnet??
Oh snap😳
This is a nice new twist! I've made the previous interation with Szechuan peppercorns and love it. I may give this a shot. Have been using the fine ground gochujaru and was filtering it out with a very fine fabric filter. I was keeping that leftover paste and using it in various applications. My last trip to the Asian market was a success in finding the coarse ground. Excited to use it and to see how the texture changes! Thank you over and over for all the inspiration and amazing content. All the best from Portland OR. ❤ Happy Holidays to you and yours!
You are hands down the best chef! Thank you for your videos!!
I absolutely LOVE your voice! It's so low key and soothing as you explain how to prepare food.
Ive made hot Chilli oil. I'll be making this soon. It looks gorgeous in those bottles
I’ve made your recipe before and it was amazing – now I’m inspired to make it again
Can one use peanut oil?
Ghee?
Merry Christmas Wil.. always loved your chili oil so was thrilled to see your latest video. Loved that everything went into the pot and after pouring it through a fine strainer.. it is beautifully clear. I did run to IKEA to buy the cute bottles. Thank you once again..
Lynn Vancouver 🇨🇦
Great recipe ❤❤
Yes ❤the voice is awesome ❤❤❤