Throw Away Your Ramen Packets And Make This Instead

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Chili Oil Recipe:
2 cups avocado oil (or another neutral oil)
5 cloves of thinly sliced garlic (cook for 3 minutes)
2 large or 4 medium shallots (cook for 7 minutes)
1 thumb-sized piece of ginger (cook for 1 minute 30 seconds)
4 spring onions
2-star anise
1 stick cinnamon
2 tsp cloves
1 tbsp Szechuan peppercorns
1/2 cup Chinese chili flakes (you can use regular chili flakes)
1 tbsp chili powder (if you want it more spicy)
1/4 cup toasted sesame seeds
2 tsp kosher salt
2 tsp white pepper
2 tsp MSG (optional)
1 tbsp Chinese black vinegar
1 tbsp soy sauce (optional)

Chili oil quick version:
1 cup neutral oil (I used avocado)
3 tbsp chili flakes
4 cloves of minced garlic
1/2 tsp kosher salt
1/2 tsp pepper
add any of the extra items from above (optional)

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[JR-tlym]

Native Sichuan guy here. This chili oil is the flavor of home. I discovered it's really great on some of my favorite American food as well. Use it on mashed potato and gravy. Turns that into an exciting dish instantly.

[Superintendent_ChaImers]

One thing to note is to keep track of the ambient temperature in your home when making this. If your jar feels cold, submerge it i warm water to warm up the glass before dumping in the hot oil. Otherwise you can subject your jar to thermal shock and it can possibly crack, leading to boiling hot oil spilling. And or just a massive mess to clean up.

[longlivelinux]

I did some work for a sweet Chinese couple. They were both food scientists by trade and wanted to feed me every day. Eventually they sent me home with like 4 mason jars of their authentic chinese peppers. I can't stop eating them. Thank you chen family! 😊

[martinemoore]

♥️Chili Oil Recipe:
2 cups avocado oil (or another neutral oil)
5 cloves of thinly sliced garlic (cook for 3 minutes)
2 large or 4 medium shallots (cook for 7 minutes)
1 thumb-sized piece of ginger (cook for 1 minute 30 seconds)
4 spring onions
2-star anise
1 stick cinnamon
2 tsp cloves
1 tbsp Szechuan peppercorns
1/2 cup Chinese chili flakes (you can use regular chili flakes)
1 tbsp chili powder (if you want it more spicy)
1/4 cup toasted sesame seeds
2 tsp kosher salt
2 tsp white pepper
2 tsp MSG (optional)
1 tbsp Chinese black vinegar
1 tbsp soy sauce (optional)

Chili oil quick version:
1 cup neutral oil (I used avocado)
3 tbsp chili flakes
4 cloves of minced garlic
1/2 tsp kosher salt
1/2 tsp pepper
add any of the extra items from above (optional)

[thatdudecancook]

I've already used this chili oil for a few other dishes with excellent results, use it for a cucumber salad by combining, soy sauce, rice vinegar, chili oil, sesame oil, sugar, and minced garlic, HAPPY COOKING!!

[raskulous]

I finally got around to making this tonight, and it smells like NOTHING I've ever smelled before. You know when you make something so good that it just puts you in the best of moods and you're excited about what you can do with it? This recipe is the definition of that feeling. It's amazing.

[madelinehall]

For my seniors who can't take a lot of heat anymore, I use mild Mexican dried chilis with the gochogaru. They have inproved their eating habits by using this oil. It has big flavor even without the heat.

[empresscarrie]

i love that “it doesn’t need go be perfect. do your best, that’s all you need to do” so sweet…💜😽

[violetove]

Tips from an actual chinese person/home chef:

- Flavour your neutral oil or rendered animal fat slowly at low heat with a mirepoix mix (sub/add ginger, green onion, cilantro) including green onion before pouring

- Missing a lot of chinese spices such as bay leaves, tsaoko, cloves, amomum cardamom…

- Different sources of dry chillies and szechuan peppercorns (green and red) will have different flavours/numbing effect. A blend of at least three different chillies is typically used, not just one.

- Don’t add soy sauce or vinegar here, keeping the oil “clean” will help it last longer

- Pour the oil three separate times at controlled temps to preserve colour, flavour, and fragrance (One method is to pour 1/3 of the oil at 240C for fragrance and wait until the bubbles settle; 1/3 of the oil at 150C for spice; last 1/3 of the oil at 110C for colour)

[Beanman-]

Pro tip: if you double the portion it will perfectly fill a full pack of 4oz mason jars that you can buy by the dozen from your local grocery store. Just did this and they turned out great for gifts for family and friends.

[doodskie]

As an asian who ate this and basically puts this on any food since I was a kid, this sauce is a gift from God lol
Also, for noodles, I use the seasoning packets and still put chilli oil to add more kick
This sauce helped me survive college and tough times when food was bland or shitty. Old fried rice and meat? Plain boiled eggs? stale dumplings or spring rolls? Put some on and its flavor town!!

[industrialcranetech]

For those of you wondering what "chili flakes" are in an American grocery store, looked for crushed red pepper- same stuff on the table at a lot of pizza joints.

[TheKnowledgeAge]

Could you do a video about different oil types and when to use them. Pros and cons of each.

[PopularNobody]

Just a way to not waste the flavor pack use it as a base for the quick chili oil. It's really good.

[koolburn]

Quick tip for pepper flakes: If you dont have an asian store near you for the pepper flakes, look in the mexican section of your grocery store and look for Japones(Japanese) Chili arbol. Theyre a great substitute to use.

[张蛋疼]

Just one thing: DONT put green onion IN the jar, put them in the POT to make the hot onion oil instead! The extra water in the green onion will shorten the storage life

[jfitch]

You can approximate the depth of flavor using the quick version and adding Chinese 5 spice powder. Add a little at a time at the end until you get to a flavor profile that you like. 5 Spice powder is also easy enough to make if you have a spice grinder.

[birchwwolf]

so i've made this several times now and here's my tips! 1) put the toasted anise, cinnamon, cloves and peppercorns in a tea bobber, that way you can still infuse the oil without having crunchy bits to bite on later. 2) avocado oil is pricier than veg oil but imo tastes better in this. it also solidifies more when kept in the fridge; makes it easy to spoon out a chunk of oil. 3) even in the quick version chinkiang (black) vinegar is a must.

[tonysopranosduck]

To avoid scalding and burning your chilli peppers and sesame seeds, if you add in some cold avocado oil first, stir up to make a paste almost, then the hot oil when it hits the jar doesn’t burn the peppers.

Remove as many seeds as possible from the chilli peppers first before crushing…it’s less tongue burning heat and more deep, smoky heat and then the the other flavours aren’t being drowned out.

Also, adding 1-2tbls of sugar to the chilies in the jar is a nice balance to the hot oil. Also, add in t -2tsp of sesame oil when the oil cools down just slightly.

Different touches to the same oil. I make a big jar of this every couple months, use it on everything from cheese n crackers, to noodles, salads, eggs, even in my Asian and Mexican marinades. It’s sooo versatile ❤

[mune]

You can even add some peanuts, sunflower seeds, yellow beans for flavor. Pan fry them to bring out its aroma. Dont over crush them :) also white vinegar is usually a way to make your chili visually red.