LAY HO MA!! So the previous episode that was filmed for making chili oil is really just a starting point recipe. Really, you can flavour this chili oil to whatever your heart desires. This method takes a bit more time than the original, and requires a few more spices, but you will love it and will need to always have this on hand! Join me in this episode and learn how to make a next level Chinese chili oil recipe right at home! Let’s begin
2 star anise
1/4 tsp cloves
1 tsp sichuan peppercorns
1 stick cinnamon
4 cardamon pods
2 bay leaves
1 tsp black peppercorns
1/2 cup Korean pepper powder (gochugaru)
1 tbsp white sesame seeds
2 tsp Himalayan pink salt
4 pieces garlic
small piece ginger
3 sticks green onion
2 cups avocado oil
splash of black rice vinegar (or regular rice vinegar)
1. Toast the star anise, cloves, peppercorns, cinnamon stick, cardamon, and bay leaves in a frying pan on medium heat for 2-3min. Then, set aside
2. Add the pepper powder to a heat proof jar followed by the sesame seeds, salt, and the toasted spices
3. Roughly chop the garlic, ginger, and green onions
4. Pour the avocado oil into a small saucepan and add in the garlic, ginger, and green onions
5. Heat the oil on medium. When it starts to bubble, turn the heat down to medium low and simmer for 15min
6. Carefully strain out the oil with a sieve
7. Add a splash of the vinegar into the jar followed by the hot oil
8. Give it a stir and let it infuse for half a day. Keep in the fridge for a few months or in the pantry if you use it often like me!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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