1. Chili Garlic Crunch (Chili Crisp)
INGREDIENTS
* 1/2 cup (120 ml) oil , vegetable, grapeseed or neutral flavored oil
* 6-8 cloves fresh garlic , minced
* 2 Tablespoons (30 ml) red chili flakes
* 2 Tablespoons (30 ml) dried minced garlic
* 2 Tablespoons (30 ml) dried chopped onion
* 2 teaspoons (10 ml) sugar , or to taste
* 1 teaspoon (5 ml) toasted sesame seeds
* 1 teaspoon (5 ml) kosher salt , if using table salt, use a little less
* 1 teaspoon (5 ml) smoked paprika
* 1 teaspoon (5 ml) cayenne(optional to taste)
* 2 teaspoons (10 ml) soy sauce
INSTRUCTIONS
1. Mince or slice the garlic to your preferred size (it doesn’t really matter how big or small it is, just how much of a garlic bite you want).
2. Heat oil in a pan over medium heat. Add garlic and cook about 1 minute or until lightly golden.
3. Immediately remove from heat (the garlic will continue to cook a little in the pan. You want it to be just a light golden brown. Don’t let the garlic burn or else it will become bitter).
4. Stir in rest of the ingredients (red chili flakes, dried minced garlic, dried chopped onion, sugar, sesame seeds, salt, smoked paprika, cayenne, and soy Taste for flavor and adjust to your liking. Cool completely.
5. After cooled, store in a mason jar or similar. Stir well before using.
2.Chili Sauce
INGREDIENTS
* 6 fresh red chili peppers, seeded and chopped
* 3 garlic cloves, minced
* 1/2 cup apple cider vinegar
* 2 tablespoons brown sugar
* 1 teaspoon salt
* 1/2 teaspoon ground cumin
INSTRUCTIONS
1. In a blender or food processor, combine the chopped chili peppers, minced garlic, apple cider vinegar, brown sugar, salt, and cumin. Blend until smooth.
2. Transfer the chili sauce to a small saucepan and bring to a simmer over medium heat. Cook for 5-7 minutes, stirring occasionally, until slightly thickened.
3. Remove from heat and let cool completely. Transfer to an airtight container and refrigerate until ready to use.
3.Sweet Chili Sauce
INGREDIENTS
* 1/2 cup red chili peppers
* 1/4 cup white sugar
* 3 tablespoons water
* 3 tablespoons cornstarch
* 2 tablespoons garlic, minced
* 1 tablespoon rice vinegar
* 1 teaspoon salt
INSTRUCTIONS
1. Combine sugar and water in a saucepan, heating over medium flame until sugar completely dissolves into a clear syrup.
2. Introduce red pepper flakes, smoked paprika, soy sauce, vinegar, and minced garlic to the syrup, allowing ingredients to meld and intensify flavors for approximately 20 minutes.
3. Create a cornstarch mixture by whisking water and cornstarch in a separate bowl until smooth and lump-free.
4. Gradually pour the cornstarch slurry into the simmering sauce, continuously stirring to prevent clumping and promote even thickening.
5. Remove the sauce from heat once it reaches a glossy, slightly viscous consistency, ensuring all ingredients are well incorporated.
6. Allow the sweet chili sauce to cool completely at room temperature, then transfer to a sealed glass container for refrigeration.
7. Consume within 2 weeks, giving the container a gentle shake before each use to redistribute settled spices and maintain flavor profile.
4.Thai Chili Oil
INGREDIENTS
* 1 cup dried chili flakes
* 3 cloves garlic minced
* 1/8 tsp black pepper
* 2 tsp salt
* 2 cups avocado oil or olive oil
INSTRUCTIONS
1. Add the red chili flakes, minced garlic, salt, and black pepper to a heat-proof bowl.
2. In a small pot set over low-medium heat, add the oil.
3. Heat the oil for just 2-3 minutes, making sure it doesn’t boil.
4. Carefully pour this hot oil into the bowl with your red chili flakes. Stir well while the chili flakes sizzle so as to prevent them from overcooking.
5. Allow this to cool to room temperature, then transfer into a mason jar or similar airtight container.
6. Keep in the fridge for up to 6 months and enjoy with any dish!
5.Chili Garlic Crisp Oil
Ingredients
* 400ml neutral cooking oil
* 2 shallots, thinly sliced
* 10 cloves of garlic, thinly sliced
* 40g Chinese dried chillies flakes
* 15g medium chilli dlakes
* 15g Korean Gochugaru
* 3cm piece of ginger, thinly sliced
* 2 whole pieces of star anise
* 1 tbsp Sichuan peppercorns
* 1 Cassia cinnamon Stick
Seasoning
* 3 tsp granulated sugar
* 2 tsp salt
* 1 tsp MSG (optional)
* 1 tbsp Chinese black vinegar (optional)
Optional for texture
* 50g roasted peanuts (roughly chopped)
* 2 tbsp white sesame seeds
Instructions
1. Prepare the Aromatics and Spices
Using a mandolin or a sharp knife, thinly slice the shallots and garlic to ensure even cooking.
Set aside the dried chillies in a bowl, and have your whole spices (ginger, star anise, Sichuan peppercorns, and cinnamon stick) ready on a separate plate.
2. Fry the Shallots and Garlic
Heat your choice of cooking oil in a pot over medium heat. Add the sliced shallots and garlic, stirring occasionally.
Fry patiently until they turn golden brown – this takes time, so avoid rushing it!
Once browned, use a slotted spoon to transfer the aromatics to kitchen towel, letting them crisp up and drain. Reserve the infused oil for later.
3. Infuse the Oil with Whole Spices
Pour the reserved oil back into the pot, then add the whole spices (ginger, star anise, Sichuan peppercorns, and cinnamon stick).
Let them sizzle for 3-4 minutes to release their fragrance.
4. Prepare the Chilli Mixture
In a separate bowl, combine the dried chillies, sugar, salt, MSG (optional), Chinese black vinegar (optional), and toasted peanuts and sesame seeds (if using). Mix everything well.
5. Combine the Infused Oil and Chilli Mixture
Turn off the heat under the infused oil and let it cool slightly for about 2 minutes. The ideal temperature is around 180ºC/360ºF (use a meat thermometer if you have one).
Carefully pour the hot oil over the chilli mixture – you’ll hear it sizzle! Stir thoroughly to combine.
6. Let the Flavours Develop
For the best flavour, let your chilli crisp rest for at least 24 hours before using. Store it in airtight jars and be sure to stir before each use to keep the flavours evenly distributed.
