September 6, 2015

Asian Chili Hot Oil Sauces 辣椒醬

asian, chili oil, Chili sauce, chinese, hot oil, hot sauce, indonesian, recipe, thai, 辣椒醬, 辣油
By Published: 2015-09-06
We reviewed the cookbook The Asian Kitchen - Fabulous Recipes from Every Corner of Asia by Kong Foong Ling (see our cookbook review here) and here we present the recipes that we used in our review.  
As you can probably see we decided to make a smorgasbord of Asian Chili Hot Sauces, one from each of three different countries.  What a fun idea it turned out to be!  Easy to make, gorgeous to look at.  And best of all, you can travel around the world with the tip of your tongue, all while eating a home cooked meal!  

Asian, chinese, thai, indonesian, Chili sauce, Hot Oil, hot Sauce, chili oil, recipe, sichuan pepper,  辣椒醬, 辣油
Asian, chinese, thai, indonesian, Chili sauce, Hot Oil, hot Sauce, chili oil, recipe,  辣椒醬, 辣油
Chinese Chili Oil Recipe  辣椒油
(Adapted from The Asian Kitchen)  
Prep time: 1 min   Cook time: 10 mins

Ingredients:
  • 3/4 cup peanut oil (175g)
  • 1 tbsp Sichuan pepper
  • 2 dried chilis, chopped

Directions:

Heat the wok and add in the oil.  When the oil is hot add in the chopped chilies and sichuan peppers.  Cook over low heat for 10 mins.  When cooled to room temperature, put in a sterilized covered glass jar.  We decided to keep the chilies and pepper in but if you like you can strain them out after 3 days and just keep the chili oil.  

Store in a sterilized covered jar in a dark, cool closet for up to 6 months.

Verdict:  A very spicy yet fragrant chili oil with flowery overtones and a pleasant numbing effect.
Asian, chinese, thai, indonesian, Chili sauce, Hot Oil, hot Sauce, chili oil, recipe,  辣椒醬, 辣油
Asian, chinese, thai, indonesian, Chili sauce, Hot Oil, hot Sauce, chili oil, recipe,  辣椒醬, 辣油

Thailand - Shrimp Chili Paste Recipe
(Adapted from The Asian Kitchen)  
Prep time: 2 mins  Cook time: 10 mins

Ingredients:
  • 1/4 cup peanut oil
  • 4 shallots, sliced
  • 3 cloves garlic, sliced
  • 1/2 cup dried shrimp (60g)
  • 1/4 cup dried chilies (5g), chopped
  • 2 tsp palm sugar
  • 1 1/2 tbsp fish sauce
  • 1 1/4 tbsp tamarind juice

Directions:

Heat oil in wok.  When oil is hot add in shallots and garlic and stir fry til golden.  Set aside shallots and garlic and add the dried shrimp and chilies and fry til golden.  Let mixture cool, add crumbled palm sugar, fish sauce and tamarind juice, then blend until smooth.  If too dry while blending add a bit of oil.

Store in sterilized covered jar in a dark cool closet for up to 6 months.

Verdict: Medium spicy with a quite chewy, deliciously meaty texture bursting with flavors.  Reminds us of XO sauce.

Asian, chinese, thai, indonesian, Chili sauce, Hot Oil, hot Sauce, chili oil, recipe,  辣椒醬, 辣油
Asian, chinese, thai, indonesian, Chili sauce, Hot Oil, hot Sauce, chili oil, recipe,  辣椒醬, 辣油

Indonesian Sambal Terasi Chili Sauce with Dried Shrimp Paste Recipe
(Adapted from The Asian Kitchen  
Prep time: 2 mins  Cook time: 0 mins

Ingredients:
  • 4 finger length red chillies, deseeded
  • 1 tbsp dried shrimp paste, trasi, dried roasted
  • 1 tbsp palm sugar
  • 1 tbsp lime juice

Directions:

Grind all the ingredients into a smooth paste with your blender.  We used wet shrimp paste instead of dried shrimp paste as we couldn't locate dried shrimp paste so our chili sauce turned out more liquidy instead of with paste like texture.  But I think the taste is the same.

Keep in a sterilized covered jar in the fridge.

Verdict:  The pungent aroma and taste of the shrimp paste is the initial sensation, then the heat of the chillies sneaks up and really kicks in.  Very spicy. 

cookbook, review, hot sauce, hot oil, hot paste, chili paste, chili, asian, recipe, chinese, thai, indonesian
See our cookbook review here!

Salacious Sauces from The Hong Kong Cookery:

bean sauce, Black Bean Sauce, chinese, douchi, fermented black bean, garlic, recipe, salted black beans, sauce, 蒜蓉豆豉醬, 豆豉, 豆豉醬Chinese Black Bean Sauce 蒜蓉豆豉醬

chinese, Ginger Scallion Sauce, ginger spring onion sauce, Oil, recipe, sauce, 薑蔥油, 薑蔥醬, pan fried chickenGinger Scallion Sauce 薑蔥醬

Google

4 comments:

  1. Wow! This article make me crazy. How beautiful and creative thinking you thought. specially for you added a PDF file for helping others. This natural oil will rock.

    ReplyDelete
    Replies
    1. Hi Ammy - glad you like the chilli oil. ~ellen

      Delete
  2. It’s been years. Are you guys ok now a days???

    ReplyDelete
  3. Still hanging in there, how about you?

    ReplyDelete