Crispy chilli oil

I made my own version and it turned out pretty well. Follow my recipe to make it yourself!

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..

Leave a Reply