Well, I eat a lot of Thai and then some Chinese food and love it. Even eat Japanese food on occasion. That said, we do a good deal of cooking it ourselves.
One of the many things I enjoys about Asian cooking are the spices. So, when I am at a restaurant, I always ask for the spice tray. I have a ton of spices at home but what I don't have at home is Hot Chili Oil. It's very common between Thai and Chinese.
Well, I figured I'd try and make some. How hard can it be, right I found out and there is a side story here.
So, it seems this is like making a sandwich of sorts as there are only a billion ways to do it. So, here's what I did:
1/4 cup peanuts, basically crushed
2 cups of Vegetable oil
1/2 cup of fresh ground, dried Thai Peppers
1 Tbl of Sichuan Peppercorns
2 Bay Leaves
A pinch of KS
1 Tbl of Sesame Oil (after the oil cools)
1 tsp Garlic Powder (after the oil cools)
1 Tbl of Smitty's (after the oil cools)
I added the peppercorns and the bay leaves to the oil as I was heating it. Leave both of them in there until you pour the oil out. The oil is actually the hard part. Too hot and you burn everything else. Too low, and it doesn't get cooked. My first shot, I let it get too hot and burned it
Before you pour the oil, you want to scoop out the bay leaves and peppercorns and throw them away. Then, slowly pour the oil into the dried peppers and peanuts. This will flair up a bit as it will cook the ingredients so make sure you stir the oil and don't be caught by surprise when it basically boils. I have been told to try and do all of this in a ceramic container as some glass will break when the oil hits.
P.S. a good vent fan or doing this outside is a major plus
Anyway, we had a stir-fry dinner last night that we have every so often. I used the oil and it made the meal SO much better. I was in heaven!
I am told the oil will last up to 6 months in the fridge. It was well worth my time. Here's a video I watched as well as looking at many recipes. You'll see I took things form other places but this gives you a good idea.
https://www.youtube.com/watch?v=ZlIiADdh-QY
Thanks for looking and give it a shot.
One of the many things I enjoys about Asian cooking are the spices. So, when I am at a restaurant, I always ask for the spice tray. I have a ton of spices at home but what I don't have at home is Hot Chili Oil. It's very common between Thai and Chinese.
Well, I figured I'd try and make some. How hard can it be, right I found out and there is a side story here.
So, it seems this is like making a sandwich of sorts as there are only a billion ways to do it. So, here's what I did:
1/4 cup peanuts, basically crushed
2 cups of Vegetable oil
1/2 cup of fresh ground, dried Thai Peppers
1 Tbl of Sichuan Peppercorns
2 Bay Leaves
A pinch of KS
1 Tbl of Sesame Oil (after the oil cools)
1 tsp Garlic Powder (after the oil cools)
1 Tbl of Smitty's (after the oil cools)
I added the peppercorns and the bay leaves to the oil as I was heating it. Leave both of them in there until you pour the oil out. The oil is actually the hard part. Too hot and you burn everything else. Too low, and it doesn't get cooked. My first shot, I let it get too hot and burned it
Before you pour the oil, you want to scoop out the bay leaves and peppercorns and throw them away. Then, slowly pour the oil into the dried peppers and peanuts. This will flair up a bit as it will cook the ingredients so make sure you stir the oil and don't be caught by surprise when it basically boils. I have been told to try and do all of this in a ceramic container as some glass will break when the oil hits.
P.S. a good vent fan or doing this outside is a major plus
Anyway, we had a stir-fry dinner last night that we have every so often. I used the oil and it made the meal SO much better. I was in heaven!
I am told the oil will last up to 6 months in the fridge. It was well worth my time. Here's a video I watched as well as looking at many recipes. You'll see I took things form other places but this gives you a good idea.
https://www.youtube.com/watch?v=ZlIiADdh-QY
Thanks for looking and give it a shot.
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