Chili Oil Hong You Recipes
CHILI OIL (HONG YOU)
The best method of making chili oil for Sichuan cooking I have found - from the outstanding Fuchsia Dunlop book "Sichuan Cookery". I use it for dipping sauces etc; my hubby pours it over his pasta for breakfast! The more sediment you have, the hotter it is.
Provided by currybunny
Categories Szechuan
Time 20m
Yield 1 jar
Number Of Ingredients 2
Steps:
- Put the chili flakes into a glass preserving jar.
- Heat the oil over high heat until smoking hot.
- Remove from the heat and allow to cool for about 10 minutes to 120 - 130 degrees celcius. (I don't have a themometer, I just cool for 10 minutes).
- Pour onto the chilies, stir once or twice and leave to cool in a shady place. The oil and chilies will fizz and swirl around at first but the chilli flakes will settle as the oil cools. You can use the oil immediately, but the flavour and fragrance will improve after a couple of days.
Nutrition Facts : Calories 4501.6, Fat 490.4, SaturatedFat 82.9, Sodium 1749.3, Carbohydrate 53, Fiber 37.1, Sugar 7.7, Protein 14.4
CHILI OIL
Steps:
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
CHILI OIL
This is always in my kitchen cupboard and has many uses. Add to pasta, soups, stir fries, sauces, bruchetta, dips, etc. For a spicy bread dip use the oil and add fresh chopped herbs (parsley, basil, coriander) and garlic, add balsamic vinegar and salt and pepper to taste!!! The oil does not have to mature, it is ready to use after you have made it. Don't forget to add this to your gift baskets!
Provided by PetsRus
Categories Sauces
Time 12h10m
Yield 1 bottle
Number Of Ingredients 4
Steps:
- Chop up the chili peppers, put them in a pan with the corn oil.
- Let this heat up for about 10 minutes. Make sure you don't let it get too hot!
- Take off the heat and let it cool down.
- Add the sesame oil and the cayenne pepper, cover and leave for 12 hours or longer.
- Using a funnel and some cheesecloth, filter the oil into a clean bottle and seal.
- If you make this to give as a gift add a few dried chilies to the bottle.
Nutrition Facts : Calories 4139.4, Fat 464.9, SaturatedFat 60.6, Sodium 7.8, Carbohydrate 8.7, Fiber 3.9, Sugar 3.3, Protein 1.6
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- Put chili flakes and Sichuan pepper in a mixing bowl or directly into a sealable, heat-proof, glass jar.
- Pour oil into a small saucepan, add shallots and ginger and simmer over medium-low heat until shallots turn light brown. At this point, the oil temperature should be nearing 300°F.
- Place jar in a sink, and carefully pour the oil and shallots directly into the jar over the chili flakes. It should sizzle and toast the chilies but not burn them. Mix well. Cool to room temperature and refrigerate for maximum shelf life.
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5/5 (1)Total Time 25 minsCategory CondimentsCalories 144 per serving
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- Heat the oil in a small saucepan over medium-high heat until it reaches 400°F (204°C) on a deep-fry or candy thermometer. (If you haven’t a thermometer, the surface of the oil will begin to ripple at this temperature.) Remove the pan from the heat and set aside until the oil cools to around 275°F (135°C), which should take about 10 minutes.
- When the oil has cooled to the appropriate temperature, carefully drizzle a little of it onto the ground chile mixture. It should fizz gently but energetically and release a rich, roasty aroma. Pour the rest of the oil over the chiles and stir. If you think the oil is too hot and the chiles are likely to burn, simply add a little cool oil to release the excess heat. Do, though, make sure that the oil is hot enough: without the fizzing, it won’t generate the rich, roasty fragrance you need. If, conversely, you pour all the oil onto the chiles, then discover it’s not quite hot enough, you can return the whole lot to a saucepan and heat gently until it smells fabulous and the color is a deep ruby red; just take care not to burn the chiles. (The chiles will seethe and fizz like a witch’s cauldron as you heat them, releasing the most marvelous aromas, but take care, as they can easily burn and blacken.) Let cool completely to room temperature.
- When the oil has cooled completely, decant it and the chili sediment into jars and store in a dark, cool place. Let it settle for at least a day before using.
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