LAY HO MA everyone! Do me a solid and don’t skip this episode if you’re not into spicy food! This chili oil is not really all that spicy, but rather extremely aromatic and smoky. It is an amazing flavoured oil to have on hand for many Asian dishes. Join me in this episode and learn how to make Chinese chili oil. Let’s begin.
INGREDIENTS:
2 tsp Sichuan peppercorns
4 tbsp red pepper powder*
2 tbsp white sesame seeds
1 star anise
1 bay leaf
1 tsp sesame oil
1 cup grapeseed oil
1 small piece of ginger
*find Asian red pepper powder
in Asian grocery stores
DIRECTIONS:
1. Crush the peppercorns in a pestle and mortar. Then, add all of the
dry ingredients into a mason jar
2. Add the sesame oil into the jar
3. Heat the grapeseed oil in a saucepan over medium high heat for
about 5-8min
4. Place the ginger in the oil
5. When the ginger turns golden brown, remove it, and turn the heat
off
6. Carefully pour the hot oil into the mason jar
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Wil Yeung is a wedding and commercial photographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me in my channel for episodes on photography, entrepreneur motivation, and of course no BS vegan recipes.
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