I’ve tried to make a condiment that is very popular in China – chili oil. Actually – it’s not really about the oil itself… It’s about the cripsy parts that are smuggled into the whole thing. You might recognize it as a red jar called Lao Gan Ma with a lady on the lable. Originally it comes from around Szechuan and Guizhou regions in China and contains regional peppercorns, chilli flakes, douchi (fermented beans), peanuts, tofu and some other ingredients – depending on the region..
I made my own version and it turned out pretty well.. It’s a powerful sweet spicy and umami combination that serves as a condiment for many purposes (from plain rice to marinades and dressings). Here’s what I did:
1. Roast garlic in peanut oil
Strain and put aside
2. Roast spring onions/shallots
Strain and put aside
3. Heat up oil to over 100C
Mix up: chilli flakes, dry kimchi, mushroom powder, crushed peanuts
4. Pour oil over the mix
Cool down under 60C
5. Add dry koji
Let sit for a couple of day
The result is so magnificent and powerful… I’ve tossed it with some potatoes, garnished roasted pork with it, put on an avocado sandwich… So versatile, so good..
