found this while internet traveling and it made we wanna make some. anyone got a good recipe?

11 Comments

1. 

   CtiborIgraine 2 years ago

   Great video

2. 

   hromanoj10 2 years ago

   Toasted chilis, oil, ginger and garlic.

   The core foundation of about 90% of Asian dishes. You pretty much can’t mess this up unless you burn your ingredients.

3. 

   rogozh1n 2 years ago

   I love how she dressed up to make this video.

4. 

   side_frog 2 years ago

   I like internet travelling, sounds better than procrastinating

5. 

   fabulisL 2 years ago

   That’s just some basic-ass Sichuan style chili crisp, with some green onions and spices fried into the oil for flavor.

   It’s not even something you’d make a recipe for. Make sure your chilis are brittle-dry. If not, toast them until they are. Crush them. Then pour smoking-hot oil over them. It looks like she was using heaven-facing chilis here, but any red, waxy (not black or sugary!) chili will do.

   I recommend including some Sichuan peppercorns for an extra tingly bite.

6. 

   BabousCobwebBowl 2 years ago

   Sure Fuchsia Dunlop has one for you

7. 

   ov3rcl0ck 2 years ago

   I’ve made this a few times. I take the seeds out, not because they’re spicy but because seeds take up valuable space where a pepper flake could be. You can use any dehydrated peppers you want.

   https://www.chilipeppermadness.com/recipes/chili-crisp/

8. 

   Gutshot1990 2 years ago

   I think its named Chili Crisp, there are alot of recipes online, most of them also contain peanuts.

9. 

   Xhoriko 2 years ago

   Oh mamma

10. 

    guystarthreepwood 2 years ago

    Woks of life had an absolutely fantastic szechuan chili oil recipe. Made it twice, the chili flake type matters a lot. The szechuan flake was a better flavor and color. Speaking of which I’m due to make some more, I’m almost out!!
    FYI, it isn’t very spicy, so you can definitely throw in some heavy hitting chili flake to amp it up.
    https://thewoksoflife.com/how-to-make-chili-oil/

11. 

    myMadMind 2 years ago

    I make an even more basic version of this with just chili at work every few days. Fill a container about a third with crushed chili flake. Water until it jiggles. We use about 1 to 1 oil to chili. Heat the oil until when you at it to the chili/water it sizzles. It’ll be smoking. Turn heat off and stir after each cup of oil you add. You’ll want it to be a bit “soupy” when you’re done, adding more oil than you think is always fine.