It’s an oil, it’s a sauce… A super easy seasoning to add extra life to your recipes.
Chili Oil It is a super common preparation in Asian cuisine (especially Chinese and Southeast Asian) and there is no shortage of recipes and ways of preparing it. It is basically a mixture of different spices and seasonings that are used to flavor a vegetable oil.
The great thing is to “fry” the ingredients with the oil and thus help to extract even more flavors from the spice mix. My suggestion is very basic and you can change it to suit your taste.
Chili Oil Tips
- Despite the quantities listed, it is a super flexible recipe. Add more or less of the ingredients, and others can be added as well.
- There are several versions, some put fresh ingredients like chives.
- Before use, always shake the bottle to emulsify againwhen it sits still the oil separates from the other ingredients, this is normal.
- If you use soy sauce and oyster sauce no need to add salt.
- Use monosodium glutamate yesbecause it tastes better. And no, it’s not as bad as people say.
Chili Oil: Asian Chili Sauce
Makes: 20 portions
- 20 g white sesame (toasted)
- 20 g pepper flakes (Korean style; gochugaru)
- 3 teeth garlic (chopped)
- 20 g fresh ginger (grated)
- 1 g monosodium glutamate
- 10 g Sesame oil (toasted)
- 200 g vegetable oil
- 30 g rice vinegar
- 15 g shoyu
- 15 g oyster sauce
1 cup: 250mL | 1 tablespoon: 15mL.
- Toast the sesame in a pan lightly, it starts to release aroma. Remove from heat.
- Mix pepper, minced garlic, grated ginger, toasted white sesame seeds, sesame oil, and monosodium glutamate in a heatproof bowl.
- Heat oil in a pan until it reaches a temperature of around 180ºC.
- Add the hot oil over the spices, be careful, it will bubble. Let it rest for 10 minutes.
- Add rice vinegar and oyster sauce, mix well.
- Transfer to a container with a lid and store in the refrigerator. It lasts a long time, about 2-3 weeks.
- Pepper: usei a gochugaru which is Korean pepper flakes, I haven’t tested it with another type. But I think it should also work with the Calabrian pepper, you just need to measure the amount.
- Sal: in the given version there is no salt, as I used soy sauce and oyster sauce which already has a lot of salt.
- Glutamate: yes, I used it and I don’t see any problems.
Portion: 100g | Calories: 515kcal (26%) | Carbohydrates: 5g (2%) | Protein: 2g (4%) | Fat: 55g (85%) | Saturated fat: 5g (31%) | Polyunsaturated Fat: 15g | Monosaturated Fat: 35g | Trans fat: 0g | Sodium: 390mg (17%) | Potassium: 165mg (5%) | Fiber: 3g (10%) | Sugar: 1g (1%) | Vitamin A: 1,485IU (30%) | Vitamin B2: 0mg (3%) | Vitamin C: 1mg (1%) | Calcium: 70mg (7%) | Ferro: 2mg (8%)
