Don't Buy Chili Crisp, Make This Instead

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🌶️ Chiu Chow Chili Oil (Chili Crack) Recipe
2 heads of garlic or about 100g dried garlic granules
250g shallots
20g ginger
150g fresh chilies of choice
30g dried chili flakes
15g (smoked) salt
350g cooking oil
5g msg
15g paprika powder
25g toasted sesame seeds (optional)
15g toasted sesame oil
25g sugar
15g Chinese dark vinegar

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This video is sponsored by Skillshare

[VidzTest]

Here’s a tip I learnt years ago. When making your own chili paste, add a tablespoon or so of a store bought chili paste. There’s so much preservative in the store bought pastes that your own paste will last longer too, without affecting the taste too much.

[AL-cutx]

Hongkonger here. I watched your old chiu chow oil vid a while ago and am thrilled that you are doing an updated recipe! I keep telling people how much more superior Chiu Chow chili oil is and the world needs to know. In Hong Kong, we often add shrimp paste and dried shrimp to our chiu chow chili oil and it's a whole other game.

[SeraphimKnight]

Here's a few tips from me:

I usually buy garlic in 2 types. One is pre-peeled cloves that I find in large bags at my local asian grocery store. That one saves a lot of times and is basically as good fresh garlic, although I usually keep those in the freezer. I also buy pre-chopped garlic preserved in oil, but I only use these in dishes that would already need oil (e.g. stir fry or something like this recipe!). Using these two saves a bunch of prep time I've found.

Second is about the smoked salt. My favorite salt is alderwood smoked sea salt. Truly an incredible finishing salt, you wouldn't believe how much umami just adding a bit of salt at the end gives any dish. You won't ever find normal salt at my table anymore, only a shaker of alderwood smoked sea salt, a pepper mill and my secret third ingredient: togarashi shichimi! Give that last one a try, truly a game changer for me.

Lastly, I would recommend adding some smoked hot paprika to this instead of regular paprika, the flavor profile fits better with the other ingredients and I have an unnatural fondness for it 😁

[theherbalizer]

Brilliant! A few tips: 1. why re-hydrate garlic granules - it just washes out the flavour - just add dry to sauces etc. 2. If no smoked salt, use smoked paprika instead. 3. Natural preservatives in this recipe include salt, sugar, garlic (if fresh, not sure about dried), ginger and chilli, so, yes, 2 weeks storage to be extra safe, but in reality I reckon you should be good for at least a month (but then, you're right, it's not gonna last that long anyway). Thanks Andong for re-covering this highly addictive substance! Soup season 3? 🥰

[klimtkahlo]

You are just a delight to watch! Better than anyone I ever seen on TV. You are knowledgeable, sweet and funny, have a pleasant voice and accent! Oh and vibrant and passionate! Just brilliant!

[Thee_Sinner]

THERE BETTER BE SOME MFING SOUP SEASON VIDEOS THIS YEAR OR ELSE IM GONNA just watch whatever you make anyway

[baldieman]

Make a batch.
Divide it up.
Pop it in the freezer.
Use as needed.

[MauroTamm]

I found Gochugaru (Korean chilli flakes) to be quite useful.
They are seedless, unlike the typical store-bought chilli.

I have also found chopped frozen garlic in stores.

[andersonomo]

Shallots are $20+ per kilo here in Australia so I don't think I'll be using Andong's technique to peel them! Interesting take on that sauce which has taken over the world - homemade, where you know EXACTLY what's gone in has a lot of appeal! Gives me something to do with all the chillies from my veggie patch too so THANK-YOU ANDONG!! Cheers from Oz!!

[donricoprocrastinating]

-I tried to follow this recipe and the result's quite nice I believe. Tho few mistakes were made. Since I didn't have full dried chillis and my fresh chillis were quite mild I decided to toast 50g of Natco chilli flakes....but the fumes were horrific. I had to evacuate my family since there was no safe spot in the apparment anymore. I basically created DIY peper gas chamber. It took 2-3h to clear the air and make that place livable again. Next time will toast the flakes outside on my camping stove.

[JaelA]

I have been making Chiu Chow chili paste, with your recipe❤, for a few years now, and I am addicted to that condiment.

[HarithBK]

i do a lot of meal prepping and i have stopped using fresh garlic. simply put a lot of the flavors of fresh garlic are volatile and will vanish from a dish when not eaten freshly made. the garlic granules then becomes the cheapest and best option to get the stable flavors of garlic into a dish.

[ObsidianRose]

I'm totally addicted to this stuff! I made it from your first video like four or five years ago. Glad you brought this one back. But this stays on rotation! Love this stuff!!!

And when I can't find quality fresh garlic, I do the same trick with the dried garlic granules. And it works. You have to use a little bit more, but you're still going to get that beautiful garlic kick, and rehydrating them makes sure they break down depending on how you're cooking some things. And I definitely don't notice any washed out flavor A lifesaver when you can't get to good quality garlic! Sometimes I just don't want to peel and mince or press the stuff 😂

[Jakkreu]

Schönes Video, ist gleich in meiner Playlist zum nachkochen gelandet.

[RaccKing]

I'm guessing you could vaccuum seal the little jars by heating them in the oven (for like 15, make sure they're pretty much sterile), and filling them while the oil is still hot, and sealing them. It's also a good idea to put some alcohol onto the inside of the lids to disinfect them.

Both mom taught me that for making jam, and as the contents cool down, the pressure inside decreases and forms a vaccuum. Lets you keep the jarred contents fresh for longer.

Just keep a lookout for buldging of the lid. If it buldges, that means it's bad and it should be discarded.

[paulawiid]

Didn't miss the video, have the recipe saved and have been making this oil for years. It is THE BEST chili oil PERIOD. There's something magical that happens to the garlic when it gets cooked down and it is absolutely dead simple to make and super delicious!! Win win in my opinion!

[dinkaboutit]

I agree that Chiu Chao Chili Oil is the best chili oil, but I don't think that it really replaces or even competes with Lao Gan Ma. I know that a lot of people would use them interchangeably, but to me Chiu Chao is for finishing dishes and dressing dumplings, while I use Lao Gan Ma mainly in marinating and added directly to stir fry sauces before cooking. Lao Gan Ma has this extra flavor, or aroma... I don't even know how to describe it except to say that if you went into a very busy chinese restaurant and licked the wall behind the Wok stations... Lao Gan Ma has that flavor, like instant condensed wok hei, and it really helps make your stirfries taste more like what you get from a restaurant if you don't have 1, 000, 000 BTUs to work with.

[adventureawaits]

I buy freeze dried garlic and ginger here in California, brand is Litehouse and it's a product of Germany. I've added that to chili crisps I made, they stay super crunchy since there's no water anywhere and deliver a nice garlic and ginger crunch. I'd probably use those instead of the dried garlic you show, but usually I use fresh garlic and just simmer it on low in oil to remove most (if not all) of the moisture. Just have to watch it and keep it from turning too dark and bitter.
Nice recipe I'll def replicate, I always have a bunch of different chili crisps handy. Favorite store brand being Fly by Jin. So good!
Now I'm hungry 😀

[boorayin]

Made this nearly exactly according to the recipe...my local stores didn't have red chilis, so I used a few jalapenos (2, 500-8, 000 on the Scoville scale), instead, along with dried Arbol chilis (15, 000-30, 000). I'm sure there is a specific chili crisp fan out there that would love what I made, but damn it's hot!! It's too hot for us to be pleasant, really. I'm going to try again with half the Arbols and a mild chili of some sort (have some Pasillas and Cascabels in the cabinet already). Will let you know about Round 2. :)

[stanvanillo]

no black beans? They make lao gan ma sooo good.