Most addictive Red Chili Oil Recipe to SPICE UP YOUR LIFE!

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LAY HO MA (how's it gong in Cantonese)! It's with great excitement to share this episode today! Let's make a deliciously smokey and spicy "ghost" pepper level chilli oil recipe right at home. This ruby red Chinese style chilli oil can be enjoyed on virtually anything that calls for oil like stir fry's, sauces, even salad dressings or hummus! Let's begin.

Ingredients:
1/2 red onion
3 pieces garlic
small piece ginger
3 sticks green onion
1 cinnamon stick
1 star anise
3 cloves
3 cardamom pods
1 tsp white sesame seeds
3 cups avocado oil
3 ghost peppers
1/3 cup gochugaru
1/2 tsp salt

Directions:
1. Thinly slice the red onion. Dice the garlic and ginger. Finely chop the green onions. Slice the ghost peppers in half
2. Add the cinnamon stick, star anise, cloves, cardamom pods, and white sesame seeds into a saucepan. Toast on medium heat for 3-4min. Then, set them aside
3. Add the avocado oil into the saucepan and let it heat up for about a minute or two. Very carefully spoon in the red onions, garlic, ginger, and ghost peppers
4. Fry for about 4-6min. Then, carefully transfer the ingredients onto a plate lined with paper towel. Spread them out so that they will stay crispy (use this as a topping on other recipes)
5. Carefully add the green onions into the oil along with the toasted spices. When it begins to bubble, add in the gochugaru and salt. Let it cook for about a minute. Then, turn the heat down to medium low and simmer for about 15min
6. Turn off the heat and allow the oil to cool. Then, carefully strain through a sieve and then into a jar. Keep the cinnamon stick and ghost peppers in the bottle. Store the oil in the fridge and enjoy for up to 4-6 months. Admittedly, I keep mine in the cupboard and it's enjoyed way faster than it should ;)

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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.

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You are watching:

[YEUNGMANCOOKING]

LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well. If you’re new to the channel here, welcome! Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today www.yeungmancooking.com happy cooking 🥳

[keithnisbet]

Every time you open your cupboard I'm blown away by the variety and organization. One factor that sometimes holds me back from trying certain recipes is not having the required ingredients on hand. Have you ever thought of publishing your go to base inventory so that one less experienced can be ready to go? I really enjoy your calm delivery with a minimum of words, no fluff. Almost meditative, quite Zen like. Thanks very much, you're an inspiration. ❤

[PEPPERJET]

I wish more creators would follow this gentlemans video quality ❤
Expensive cameras and sound are nice, but thus gentleman's quality is himself and how he teaches the content in the video. Ingredients, cooking time, temperature, safety, equipment, a bit of extra tips and of course ....storing procedures.

[jasminbaumer]

I have not seen a SINGLE video on this channel that doesn't look absolutely delicious and is mostly easy to do. Anything you upload I really want to try to make immediately :) I appreciate you sharing these recipes so so much and I often share them with friends. Thank you!

[chrisylthemissile]

Nothing more hypnotic than rhythmic and precise chopping skills with a spanish guitar in the background.

[donnavorce]

Wonderful. I especially like your direct, no nonsense, method. Nothing unnecessary. No chatter. Quiet, concise instructions. I will be making this oil. Cheers

[thatsalt]

I live in rural Croatia and I have waited forever to be able to buy gochugaru and star anise from Croatian online stores. Finally I have what is needed for this oil. Made it today and added some to a plate of "priest chokers" with beans. (Similar to gnocchi, but uglier and easier to make 😂). Yay! Delicious! I want to lick my plate. May I? Nobody's watching.

[VSchwarcz]

I’ve worked in quite a few restaurant kitchens, and watching your hands and knife work is like a meditation 🧘‍♀️ ❤

[ayoubthegreat]

🧅 0:40 Red onion, thinly sliced
🧄 1:00 Garlic, sliced
🥢 1:22 Small ginger, sliced
🌿 1:32 Green onion, finely chopped
🌶 1:53 Korean red pepper powder (Gochugaru), coarse and flaky
🔥 2:20 Dried red chili pepper
👻 3:00 Ghost pepper (for a different recipe)
🌰 3:28 Cinnamon stick
⭐ 3:30 Star anise
🌼 3:32 Cloves
💚 3:35 Cardamom pods
🌱 3:37 White sesame seeds
🔥 3:40 Toast spices
🥑 3:50 Avocado oil
🧅 4:30 Add onion and ginger
🌶 4:45 Add ghost pepper
🥄 4:59 Remove ghost pepper
🌿 5:10 Add green onion and spices
🌶 5:25 Add dried red chili pepper and salt
🔥 5:40 Simmer
🍽 6:30 Remove or keep solids (optional)

[sandrafenix]

Your voice is very elegant and polite. Thanks from Brazil.

[Esther-psvx]

Your videos are so calming and such a joy to watch. Love how you keep it simple, short, and yet aesthetically pleasing to the eye. I always make your chili oil and give it to my daughters and friends. I will try this soon when I finish the one I have left.

[davidlees]

Made your oil as a gift for family Christmas '22, made it again for us and again just now. I need to follow your lead and keep this on hand always. So Good!

[cherylj]

I really like your well-organized, spice cabinet!

[VillageCookingWithParnik]

Your channel is an excellent reference for cooking. Everything is so clean and the recipe is precise. I believe you are one of the best cooking channels. keep up the good work and I love you❤❤❤

[bettyrodriguez]

I really like your presentation of the recipes. You keep it simple and to the point. Thank you.

[brianrawleigh]

If you are unsure or on the fence about trying this, please go for it! I used peanut oil instead of avocado oil, and omitted the ghost peppers. The spices involved were not expensive at all. I am absolutely blown away at how delicious this is. It's easy to make, and once you have even small packs of the "non regular American" spices you are good for several batches worth. As a bonus it made the house smell wonderful the whole time. Happy to say that this oil goes into the regular rotation and I'll probably end up using it like butter. A hearty thank you for putting this recipe up with such simple easy steps to follow. 😊

[vanessatimmons]

My signed book Yeung Man Cooking just arrived in the mail and it is amazing. Beautiful images, I can not wait to dive in and start cooking. I have the PDF version of cooking with confidence, I finished cooking every recipe. Thank you for making my journey to vegan cooking a joyful one.

[TheJesposito]

How delicious. I made and gave some away for Christmas. Everyone loved it. I make alot from your youtube video's and everything is so good.. Thank you so much for sharing. I am a whole food, natural food chef and when I see easy recipes with great ingredients I get excited.. I am at a stage in life where I like things simple. Your recipes are fantastic and healthy.

[MakeSushi]

very nicely made chilli oil recipe, well done

[cayefalcon]

The color of this oil is simply beautiful!