Warning: session_start(): open(/var/cpanel/php/sessions/ea-php72/sess_219592be24b161a6186d36bc2b7aeea5, O_RDWR) failed: No space left on device (28) in /home/richmega/richmegafood.com/wp-content/plugins/wpgdpr_g8zuDP/index.php on line 462

Warning: session_start(): Failed to read session data: files (path: /var/cpanel/php/sessions/ea-php72) in /home/richmega/richmegafood.com/wp-content/plugins/wpgdpr_g8zuDP/index.php on line 462
NEXT LEVEL CHILI OIL RECIPE | CHINESE SMOKEY RED FLAVOURED OIL (辣椒油) |

NEXT LEVEL CHILI OIL RECIPE | CHINESE SMOKEY RED FLAVOURED OIL (辣椒油)

Share it with your friends Like

Thanks! Share it with your friends!

Close

LEARN HOW TO MAKE CHINESE SPICY CHILI OIL EASILY AT HOME

LAY HO MA!! So the previous episode that was filmed for making chili oil is really just a starting point recipe. Really, you can flavour this chili oil to whatever your heart desires. This method takes a bit more time than the original, and requires a few more spices, but you will love it and will need to always have this on hand! Join me in this episode and learn how to make a next level Chinese chili oil recipe right at home! Let’s begin

Ingredients:
2 star anise
1/4 tsp cloves
1 tsp sichuan peppercorns
1 stick cinnamon
4 cardamon pods
2 bay leaves
1 tsp black peppercorns
1/2 cup Korean pepper powder (gochugaru)
1 tbsp white sesame seeds
2 tsp Himalayan pink salt
4 pieces garlic
small piece ginger
3 sticks green onion
2 cups avocado oil
splash of black rice vinegar (or regular rice vinegar)

Directions:
1. Toast the star anise, cloves, peppercorns, cinnamon stick, cardamon, and bay leaves in a frying pan on medium heat for 2-3min. Then, set aside
2. Add the pepper powder to a heat proof jar followed by the sesame seeds, salt, and the toasted spices
3. Roughly chop the garlic, ginger, and green onions
4. Pour the avocado oil into a small saucepan and add in the garlic, ginger, and green onions
5. Heat the oil on medium. When it starts to bubble, turn the heat down to medium low and simmer for 15min
6. Carefully strain out the oil with a sieve
7. Add a splash of the vinegar into the jar followed by the hot oil
8. Give it a stir and let it infuse for half a day. Keep in the fridge for a few months or in the pantry if you use it often like me!

ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com

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!
Wil’s Recipes on Instagram: @mr_wilyeung
Wil’s Recipes on Facebook: fb.me/mrwilyeung
Wil’s Photography + Video on Instagram: @wyphotography.com
Wil’s Photography + Video on Facebook: wyphotography

You are watching:
https://youtu.be/oYz9GNg-8tw

Comments

Yeung Man Cooking says:

LAY HO MA!! If you’ve been following the channel for a while now, you’ll know that I absolutely love chili oil 🔥 I hope you’ll love this one too 🥳 if you’d like to learn more about the Vegan Ramen Cookbook or watch the plantbased sushi making masterclass, visit my website at http://www.yeungmancooking.com 🍜👨🏻‍🍳 happy cooking!

R. L. Foster says:

Putting garlic in an oil like this runs the risk of developing botulism. You should stress to your audience that this oil should never be left out at room temperature for long periods. It must be refrigerated below 40F. Even then for no longer than 7-10 days. Perhaps the addition of vinegar in your recipe increases the acidity to a level that inhibits the bacterial growth, but great care should be taken in the preparation and storage.

Pierre Chiasson says:

I just made this chili oil… Oh my God! I have tasted it yet, but the smell is divine… I'm so happy, so easy to make! Tomorrow I will make the Bulgogi dish! I'm so looking forward to it!

THE Ravennea xD says:

Why don't you just make it and sell it so we lazy people can get it too? 😀 😀 😀 😀 I'd buy! 😀

csdragonfly says:

Where am I going to find Korean pepper powder??? And black rice vinegar???

efedema izegbune says:

Love your content and the recipes are always great. Thank you.

Anita Bhatnagar says:

My question is name of salt, powder chillies and vinegar where to find them from Toronto.

Elize Tremington says:

Cute. Looks aromatically tasty!

Hamid Nia says:

I tried the recipe it's awesome and I did Couple enhancement:
– I added a teaspoon smoked chili powder after the oil get to around 100 degree F. It added a super smokey flavor
– after it cooled down, I used a hand food processor to crush the whole spices, in this case, when you pour this amazing oil in food, you don't get surprised by a pepper corn or etc.
After crushing the spices, it becomes an emulsion and every spoon will have all spices in it

Tanweer Majid says:

Your Chanel is very calming. You are also so slim for a cook 😎

Write a comment

*