LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well. If you’re new to the channel here, welcome! Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today www.yeungmancooking.com happy cooking 🥳
the more a cook put adjectives to describe his food the more suspect it is, i've tried several recipe of yours ( shiitake miso noodle for exemple , different type sauce etc etc ) and every time it's bad , good on the screen , crap in the plate, please stop polluting the wolrd with your fake ^ss recipe , so hard to find some real humble cooks cause of people like you ( arrogant and and fake, the worst )
i don't know if you are old/young enough to remember the tv show Wok with Yan. you remind me of him. he is a LEGEND! transforming cooking and how people view how to prepare amazing dishes. Not to forget your play on words on your channel!
GHOST CHILLIS - Seriously you need to warn people about them. I have a friend who grows chillies as a hobby and he has those along with Scorpions and Carolina Reapers. They are seriously dangerous to the unvitiated. If you do anything with them and don't wear gloves or wash your hands thoroughly you can touch any part of your body and have a painful experience. Other than the side effects they are spectacularly brilliant in soups. They don't simply add heat but they increase the entire flavor profile. Its almost like they wind up your tase buds to 11.
Every time you open your cupboard I'm blown away by the variety and organization. One factor that sometimes holds me back from trying certain recipes is not having the required ingredients on hand. Have you ever thought of publishing your go to base inventory so that one less experienced can be ready to go? I really enjoy your calm delivery with a minimum of words, no fluff. Almost meditative, quite Zen like. Thanks very much, you're an inspiration. ❤
I see this comment was published 2 months ago but here I am looking for the same list. It’s hard to come across many spices mentioned here in very provincial Italy. I have someone in the US at the moment and I want to get all the spices I might need ordered and brought back. Anyone have an idea where to find a list? TYIA. ❤
I wish more creators would follow this gentlemans video quality ❤ Expensive cameras and sound are nice, but thus gentleman's quality is himself and how he teaches the content in the video. Ingredients, cooking time, temperature, safety, equipment, a bit of extra tips and of course ....storing procedures.
I live in rural Croatia and I have waited forever to be able to buy gochugaru and star anise from Croatian online stores. Finally I have what is needed for this oil. Made it today and added some to a plate of "priest chokers" with beans. (Similar to gnocchi, but uglier and easier to make 😂). Yay! Delicious! I want to lick my plate. May I? Nobody's watching.
Exactly how hot is this? I can do a kick in food, and eat a few jalapeños in sour cream enchiladas, but never too hot where you want to grab milk, water, or sweating!!
@@GetCraftyLemonsleave out ghost peppers or other hot dried chillies. Just use gochugoru flakes first time. Add dried chillies next time if not hot enough but stay away from ghost or scotch bonnet or habernaro peppers
@@GetCraftyLemons Use gloves, wear mask and wear goggles to protect your ryrs first time. Burns like crazy. I get my hussband and other friends to cut it for me as my skin picks up heat in no time.
I have not seen a SINGLE video on this channel that doesn't look absolutely delicious and is mostly easy to do. Anything you upload I really want to try to make immediately :) I appreciate you sharing these recipes so so much and I often share them with friends. Thank you!
If I’m using the dry red chili peppers instead of the ghost peppers, how many red chili peppers should I use? I’ve made several recipes from your channel and have loved them all, but I need to say, it’s pretty frustrating when I’m unsure if my question will be answered…
Wonderful. I especially like your direct, no nonsense, method. Nothing unnecessary. No chatter. Quiet, concise instructions. I will be making this oil. Cheers
Made your oil as a gift for family Christmas '22, made it again for us and again just now. I need to follow your lead and keep this on hand always. So Good!
Your videos are so calming and such a joy to watch. Love how you keep it simple, short, and yet aesthetically pleasing to the eye. I always make your chili oil and give it to my daughters and friends. I will try this soon when I finish the one I have left.
My fussy daughter asked how come her fried egg tasted better this morning. I told her that I had a new chili oil. And of course this was Yeung Man’s recipe. I think Yeung Man Cooking should be given a knighthood! And this recipe should be inserted in our Canadian constitution!
@@MarcDufresneosorusrex À ce moment j’ai simplement recommandé un “knighthood”, mais aujourd’hui, après toutes ces recettes que je fait de YMC, je recommanderais un “Sainthood”!
And to add to my first comment; I re-organized my spice cabinet got rid of all the bottles and got something similar to what you have, you inspired me.. lol it was truly needed
How delicious. I made and gave some away for Christmas. Everyone loved it. I make alot from your youtube video's and everything is so good.. Thank you so much for sharing. I am a whole food ,natural food chef and when I see easy recipes with great ingredients I get excited.. I am at a stage in life where I like things simple. Your recipes are fantastic and healthy.
If you are unsure or on the fence about trying this, please go for it! I used peanut oil instead of avocado oil, and omitted the ghost peppers. The spices involved were not expensive at all. I am absolutely blown away at how delicious this is. It's easy to make, and once you have even small packs of the "non regular American" spices you are good for several batches worth. As a bonus it made the house smell wonderful the whole time. Happy to say that this oil goes into the regular rotation and I'll probably end up using it like butter. A hearty thank you for putting this recipe up with such simple easy steps to follow. 😊
@@samanthathompson9812 IT is when you fail to find actually Gochugaru and use standard chili or worse a knock off Gochugaru which is often Red Chili Pepper. Those are noticeably more spicy than actual Gochugaru
At first I wasn't super excited about this channel but the more I've watched, the more impressed and inspired I get! Thank you for the beautiful work you do and the relaxing and inspiring cooking you display! ❤
Thank you so much 💓 for sharing your recipes. I really appreciate your clear voice and the way you cook the food. One day I will collect your cook books.
Hi Will, I've been following your channel for almost a year and so enjoy both your recipes and the quality of your videos (plus we love your music background-our daughter is a violist and public school orchestra teacher). We enjoyed your Sushi Master Class and our new favorite social event is having friends over for sushi making nights. I have your cookbook on order, but for some unknown reason I dragged my feet on making the chilli oil. What a mistake that was! Finally ordered the Korean red pepper flakes online and made it today. I can say with 'absolute confidence' that we will be adding it to everything - stirfry’s, soups, stews, sauces, and salad dressings. I’ll also be making a few jars to gift to friends with a little tag linking to your website. Thanks so much for bring flavor and fun to our lives!
Oh wow! How wonderful and I’m excited to hear that you are enjoying the chili oil 😁 What a treat that will be for those receiving the gift. Keep well and happy cooking 🙌🏻
First attempt yesterday and the spices burned. Tried again today and felt the second step to be the most delicate, kept it on low heat and at times turned off completely while stirring occasionally to check that the solids were not burning. Second attempt was a success! The oil is smoky at first then after about 10 seconds the heat kicks in and lasts for about 20 seconds. After taste is smoky and aromatic. Next time I’ll try hotter chilies and maybe a third final step infusing Italian chilly flakes that I’ll keep in the jar. So many ideas!!! Thank you for this amazing recipe!!
Same here! On the last step "let it simmer for 15 minutes on medium-low heat" i just leave it on the lowest fire and it get really dark fast (like in 6 minutes). Next time will try to turn it off often like you said!
Same thing happened to me on my first try. Really need to watch the 15 minutes and keep it on the lowest flame or like others have said...heat off. I also used dried chilies, next time I'll try fresh and see if I get a more red color. My oil is smoky and a little hot tasting, but the color isn't red.
@@YEUNGMANCOOKING It's so very nice that you reply! I look forward to new recipes you post! (I just love your incredible gravy recipe, it's the absolute besy! --- -and your soups 😋! Thank you for enriching my own cooking e experience, Mr.Yeung! 🍝🍲🍚🍜😊
Lay ho lay ho, I love everything you have made! Question: Will you do a show on where you buy your pots, containers, bottles; just like All your kitchen utensils. Love them All!
Just made this for the third time. I burnt it the first 2 times although it was still very good. This time much better and had the nice red color for the first time. I used grape seed oil and I’m wondering if the differing boiling points make it different from your recipe. I figured out that I just have to turn the heat all the way low and even cut it off for the later parts. Can always turn back on if needed. Anyway I’m very pleased this time and I didn’t even have any of your toasted ingredients nor green onions. Used some home grown and dried cayenne as well as home grown ginger. Great recipe and great oil to have in the kitchen. I especially love it in a pizza sauce. Thanks you sir 🙏
First off, I know you know how versatile this chili oil is, but I would like to add a few ways I have used this spicy ambrosia in my everyday cooking. I make a vegan chili that is outta-site so the other day I substituted my red cayenne pepper powder for this chili oil.... there were no leftovers that night. Wow what an amazing flavor this made to an already amazing chili. Today I made a vegan pizza with white onion, cilantro and chives. Then drizzled the chili oil over top...... this is life changing brother I just wanted to say thank you for this and maybe give some ideas to anyone else who might read my comment. much love
Your channel is an excellent reference for cooking. Everything is so clean and the recipe is precise. I believe you are one of the best cooking channels. keep up the good work and I love you❤❤❤
I have no choice but to second your opinion. I have recipes from this channel that I'm simply addicted to, and I've recommended it to friends who are beginning cooks, who now feel empowered because of this channel. Really, I'm surprised that the channel doesn't have more subscribers than it does have. There are people who have cooking channels that aren't nearly as good, but who have many more followers. I keep thinking that if we give it time, someone, someday, will discover him and he'll become the next great chef of the world. Keeping my fingers crossed for him anyway. Now I need to check out your channel to see what you have to offer. I'm vegan, so I'm hoping there will be ample vegan offerings on your channel too. One new recipe a week isn't enough, and one can never have enough recipes. It's what keeps food from getting boring. Off to see your channel now. See ya there!
@@Chompchompyerded I agree! He has a noodle recipe I tried and it was truly addictive! So perfect! I’ve since used the same seasonings in my soup…the best!
I just found this video, and was glad to listen to something I've been doing for a while...adding Mexican "salsa macha" (a chili oil/salsa) to plain humus. It really elevates snacking or as an appetizer for reunions!
My signed book Yeung Man Cooking just arrived in the mail and it is amazing. Beautiful images, I can not wait to dive in and start cooking. I have the PDF version of cooking with confidence, I finished cooking every recipe. Thank you for making my journey to vegan cooking a joyful one.
My signed copy arrived a few days ago and I waited for it to cross-check chili oil recipe. Here, on Saipan, 8:35 we grow our own chili peppers and people stop by to harvest some for their own use. We also start some peppers to give away and our neighbor keeps his in a special pot near his door. I do not care for very spicy food so I will go easy. Thank you, Will, for your beautiful book and careful directions.💝
Al right.....this is officially my favorite cooking show....I'm blown away by the two shows I've watched so far....headed to the store now to do my shopping....Thank you...again!
@@smithasureshholisticnutrit6287Rub your hands with a teaspoon of butter or margarine to emulsify those chemicals and then wash with soap and water. Works like a charm, but I agree use gloves.
Ran out of my first jar of this great chili oil at lunch. Used it to cook potatoes with kale. So extremely delicious, so thanks for a now indispensable ingredient. Time to make some more!
I use this chili oil for many of my recipes. I love it and so do the people who eat my cooking. It adds so much flavor and kicks every recipe I use it in, up a notch.
This looks so delicious, I'm all over making this today. Love your channel, such an inspiration for new vegan food UA-camrs like myself! Keep up the great work!
I made this a few days ago, but instead of ghost peppers, I used a couple chile de árbol and a whole guajillo pepper, and it came out heavenly!!! Thank you for your videos and inspiration!
Nice! I'm growing ghost chillis this year so will look forward to making this. I never strain it, for me the sludge at the bottom is my favourite part!!
Thank you for an even easier version of your famous chilli oil Will! 💖 I just love watching your videos and today made one of your ramen dishes for lunch. I had only half the ingredients you had, but used your technique of adding the noodles to the bowl with the sauce mixed in the bowl and topped with a selection of veges I cooked in the broth. What a wonderful dish, made with absolute confidence and of course I drizzled my version of your chilli oil over the top! 😊 I posted a pic on FB and have many delighted yum likes, thank you 🙏. Rutabaga pie next (instead of daikon), as I live in a rural area, sparce in authentic ingredients, although I may try growing some things in the garden this spring 😚
I was going to go to your site for this but always just running with work. Now I can watch it & try to find time to do it. It's my savior very often. Thank you Yeung Man.
I just made this as directed with the exception of leaving out the ghost peppers (wimp), and substituting 1/4 tsp ground anise for the star, as I did not have the latter. My question, Wil - can you provide oil temperatures for each step? I am concerned that I burned the gochugaru from my oil heating too high towards the end, although I watched it like a hawk. When I strained the oil the sediment was black. It doesn’t smell burned so maybe I am worrying for nothing. Would just like to have tighter controls over the temps. I just love your recipes and videos. Thanks so much!
Thank you for this upgraded recipe! Request: Can you please add the temperatures of the oil in the stadium where you add the korean chilipowder? In the recipe of the smokey chili oil, the chilipowder is added to the yarn, now it is added to hot oil and caused it to burn.
OMG, so good, not hot but ever so much flavour, this is perfect on so many things, Avocado toast with a poached egg being just one. I added about 5-6 Sichuan peppercorns too for an occasional little tingle of numbness. My chilli loving mates are not a fan but my non chilli loving mates adore this oil. I now have an amazing template to make my own, to adapt and adjust. Thank you.
I just received the cookbook "young man cooking" my mouth is watering just looking at the recipes and photos. I can't wait to start using this book. I want to make everything I see.
I'm trying this over the weekend (got a request for your smashed potatoes and chili oil recipe), so I hope it comes out as well as every other recipe of yours I try. The cinematography, visuals and music in this episode are absolutely exquisite, by the way.
Good Sir, my interests are varied and I consume a great deal of UA-cam content but I can honestly say yours is the only cooking channel I consistent watch and enjoy. I love the recipes and the format. I am delighted to hear there is a third book in your series and I intend on purchasing them all and cannot wait for book 4! :-)
It’s so interesting how my puerto cultural cuisine we use achiote oil which is red and smoky but not spicey. You gave me some ideas that I could to make that oil savory. Thank you!
I finally managed to make this, and I knew it was gonna be good, but HOLY SMOKES. Completely blew me away with all if it's flavours, the spicyness, the smell, the beautiful colour... thanks Wil, I'm gonna have to make this more often now. :D
Living by my own as student trying to get healthy foods and as Asian noodles , spicy things with healthy herb at the same time .Thankyou for your channel ! Please post more vegan lunch and daily recipes :))
This is my new go to and favorite cooking channel, which is one that i should make first? Red lentils are my staple, those sweet chili dishes look great. Looking for a good gluten free high fiber plant based noodle, thank you so much foe your channel
I will be doing this with habanero chillies. They have a unique flavour that this recipe will feature. I make double recipes of your original chilli oil and use it on so many things!
Came to this video to get directions to make this chili oil & can I just say...just *love* the guitar music in this one! Thanks for this music selection.
Wil's fourth book; 'Chilli Oil; My True Love' An epic, heart-rending tale of Wil's whirlwind romances with an inordinate amount of different chilli oils; all with their own spicy back stories... Available as an e book
I've made this recipe twice, it's really great and pretty versable too. Kind of hard getting all the ingredients together for me but so worth it. It's da bomb. Jeannine
Wil I can't believe you handled those peppers without gloves!! You're a brave man - not sure I'd be brave enough to try this oil, but it surely is beautiful! =]
Just when i thought it was safe to say that you had made the penultimate chili oil previously?!you went up yet another level, Wil! We grow our own ghost peppers and I make hot sauce with them (2 drops will set your bowl of chili or soup on fire!). Kudos! 🇺🇸🇨🇦🙌
Just made this a couple of nights ago and used it last night in a dish, though with the five dried chili peppers as per the book recipe, rather than with the ghost peppers, which I've never seen around here. It's an odd oil in that it really tastes more like onion oil than chili. We always have a bottle of Sichuan chili oil (homemade or from Blank Slate) and chiu chow style chili oil around the house, so we have a basic feel for Asian chili oils. We also frequently have a bottle of homemade scallion oil in the fridge and honestly, this almost seems more like an onionier scallion oil than a chili oil. I don't know if I'd make it again. Maybe using a mix of Sichuan chilis instead of the gochugaru would help since the latter is so mild (almost like kashmiri chilis in Indian cooking), though at that point I'm more-or-less on my way to making Sichuan chili oil. The onion flavor also completely overtakes most of the spices. As a flavoring oil, it's not bad, nor is it hard to make, it's just sort've one dimensional and not very chili-centric.
I have gained so much knowledge by watching you cook. Clear, concise & easy to follow instructions. Your videos are beautiful, everything from the foods presented, you, your voice and the music. Thank you for sharing your ideas with the world.
Easy and delicious. I had to use dried peppers (9 of them) because we don't have ghost peppers around here. Mildly spicy initially, but hopefully it will get spicier as the peppers sit in the oil.
This looks like a game changer. I need to make this NOW! Thanks so much for this, and all the beautiful food you share with us. I think I need the cookbook too.
Going to check my local Fresno, California Asian market to find the Korean peppers you've used in your red chili oil. I am going to enjoy making and using this cooking oil. I will add it to my hummus as you recommended . Will also be making the peanut butter noodles and use this red chili oil. Again, thank you for your fine teaching and calm manner, and terrific visuals!
I’ve made this 3 times now, it’s changed my life. I also regularly make the ramen from his creamy ramen youtube video, it’s soooo good, I’m like a regular at my local Asian market now :D
LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well. If you’re new to the channel here, welcome! Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today www.yeungmancooking.com happy cooking 🥳
the more a cook put adjectives to describe his food the more suspect it is, i've tried several recipe of yours ( shiitake miso noodle for exemple , different type sauce etc etc ) and every time it's bad , good on the screen , crap in the plate, please stop polluting the wolrd with your fake ^ss recipe , so hard to find some real humble cooks cause of people like you ( arrogant and and fake, the worst )
i don't know if you are old/young enough to remember the tv show Wok with Yan. you remind me of him. he is a LEGEND! transforming cooking and how people view how to prepare amazing dishes. Not to forget your play on words on your channel!
I like the sound of the ingredients in this updated chili oil. Thank you for sharing!
GHOST CHILLIS - Seriously you need to warn people about them. I have a friend who grows chillies as a hobby and he has those along with Scorpions and Carolina Reapers. They are seriously dangerous to the unvitiated.
If you do anything with them and don't wear gloves or wash your hands thoroughly you can touch any part of your body and have a painful experience.
Other than the side effects they are spectacularly brilliant in soups. They don't simply add heat but they increase the entire flavor profile. Its almost like they wind up your tase buds to 11.
original recipe is adam liaw's , just sayin,,,
Every time you open your cupboard I'm blown away by the variety and organization. One factor that sometimes holds me back from trying certain recipes is not having the required ingredients on hand. Have you ever thought of publishing your go to base inventory so that one less experienced can be ready to go? I really enjoy your calm delivery with a minimum of words, no fluff. Almost meditative, quite Zen like. Thanks very much, you're an inspiration. ❤
I see this comment was published 2 months ago but here I am looking for the same list. It’s hard to come across many spices mentioned here in very provincial Italy. I have someone in the US at the moment and I want to get all the spices I might need ordered and brought back. Anyone have an idea where to find a list? TYIA. ❤
@krisy-in-italy hi, I don't have a list. I was wondering if you tried ordering your spices thru Amazon ? I've ordered most of my spices there.
I wish more creators would follow this gentlemans video quality ❤
Expensive cameras and sound are nice, but thus gentleman's quality is himself and how he teaches the content in the video. Ingredients, cooking time, temperature, safety, equipment, a bit of extra tips and of course ....storing procedures.
Totally agree
and that VOICE!
I live in rural Croatia and I have waited forever to be able to buy gochugaru and star anise from Croatian online stores. Finally I have what is needed for this oil. Made it today and added some to a plate of "priest chokers" with beans. (Similar to gnocchi, but uglier and easier to make 😂). Yay! Delicious! I want to lick my plate. May I? Nobody's watching.
You can use hot paprika flakes or yellow peppers for this recipe too. Just take dried pods and shred them in a blender or food processor
Yes...lick it good & clean!
Haha
Go for it!
Hello from Oregon 👋🇺🇸
Life is short, lick your plate 😊
🧅 0:40 Red onion, thinly sliced
🧄 1:00 Garlic, sliced
🥢 1:22 Small ginger, sliced
🌿 1:32 Green onion, finely chopped
🌶 1:53 Korean red pepper powder (Gochugaru), coarse and flaky
🔥 2:20 Dried red chili pepper
👻 3:00 Ghost pepper (for a different recipe)
🌰 3:28 Cinnamon stick
⭐ 3:30 Star anise
🌼 3:32 Cloves
💚 3:35 Cardamom pods
🌱 3:37 White sesame seeds
🔥 3:40 Toast spices
🥑 3:50 Avocado oil
🧅 4:30 Add onion and ginger
🌶 4:45 Add ghost pepper
🥄 4:59 Remove ghost pepper
🌿 5:10 Add green onion and spices
🌶 5:25 Add dried red chili pepper and salt
🔥 5:40 Simmer
🍽 6:30 Remove or keep solids (optional)
Thank you for this!
Exactly how hot is this? I can do a kick in food, and eat a few jalapeños in sour cream enchiladas, but never too hot where you want to grab milk, water, or sweating!!
@@GetCraftyLemonsleave out ghost peppers or other hot dried chillies. Just use gochugoru flakes first time. Add dried chillies next time if not hot enough but stay away from ghost or scotch bonnet or habernaro peppers
@minimeguju6868 Thank you for sharing! New to eating different. I knew ghost peppers and habenaros were hot but wasn't sure about the other.
@@GetCraftyLemons Use gloves, wear mask and wear goggles to protect your ryrs first time. Burns like crazy. I get my hussband and other friends to cut it for me as my skin picks up heat in no time.
I have not seen a SINGLE video on this channel that doesn't look absolutely delicious and is mostly easy to do. Anything you upload I really want to try to make immediately :) I appreciate you sharing these recipes so so much and I often share them with friends. Thank you!
That is so great to hear and happy to be cooking together 🙌🏻👨🏻🍳 Keep well
If I’m using the dry red chili peppers instead of the ghost peppers, how many red chili peppers should I use?
I’ve made several recipes from your channel and have loved them all, but I need to say, it’s pretty frustrating when I’m unsure if my question will be answered…
@@Chataleki Peppers vary in their spiciness. You need to do it yourself. If your chili oil is too spicy you can add more oil to thin it out.
@Chataleta It depends on how spicy you like it. I add more peppers to my oil if it's not spicy enough.
Wonderful. I especially like your direct, no nonsense, method. Nothing unnecessary. No chatter. Quiet, concise instructions. I will be making this oil. Cheers
🙌🏻👨🏻🍳
I’ve worked in quite a few restaurant kitchens, and watching your hands and knife work is like a meditation 🧘♀️ ❤
It is his mellifluous voice and the calm, collected way he does the entire video. very elegant and motivating.
Nothing more hypnotic than rhythmic and precise chopping skills with a spanish guitar in the background.
😌🙌🏻
Oh wow...I just made a comment about the guitar music in this vid. Didn't see your comment. Isn't it just great?
Your voice is very elegant and polite. Thanks from Brazil.
Simplicity is pure charm.
Made your oil as a gift for family Christmas '22, made it again for us and again just now. I need to follow your lead and keep this on hand always. So Good!
Your videos are so calming and such a joy to watch. Love how you keep it simple, short, and yet aesthetically pleasing to the eye. I always make your chili oil and give it to my daughters and friends. I will try this soon when I finish the one I have left.
🥳🥳🥳
Very kind of you to prepare this for not only your daughters, but also for friends 🌶️⛩️🫖
My fussy daughter asked how come her fried egg tasted better this morning. I told her that I had a new chili oil. And of course this was Yeung Man’s recipe. I think Yeung Man Cooking should be given a knighthood! And this recipe should be inserted in our Canadian constitution!
😁🙌🏻 so happy to hear she enjoyed and you are too kind
😋
@@MarcDufresneosorusrex À ce moment j’ai simplement recommandé un “knighthood”, mais aujourd’hui, après toutes ces recettes que je fait de YMC, je recommanderais un “Sainthood”!
😂😂😂 love this comment!
Canada 🇨🇦 Approved! 💯 ❤
Thanks!
Wow! You are amazing 🙌🏻
And to add to my first comment; I re-organized my spice cabinet got rid of all the bottles and got something similar to what you have, you inspired me.. lol it was truly needed
I really like your presentation of the recipes. You keep it simple and to the point. Thank you.
How delicious. I made and gave some away for Christmas. Everyone loved it. I make alot from your youtube video's and everything is so good.. Thank you so much for sharing. I am a whole food ,natural food chef and when I see easy recipes with great ingredients I get excited.. I am at a stage in life where I like things simple. Your recipes are fantastic and healthy.
So glad you love it! 😊
If you are unsure or on the fence about trying this, please go for it! I used peanut oil instead of avocado oil, and omitted the ghost peppers. The spices involved were not expensive at all. I am absolutely blown away at how delicious this is. It's easy to make, and once you have even small packs of the "non regular American" spices you are good for several batches worth. As a bonus it made the house smell wonderful the whole time. Happy to say that this oil goes into the regular rotation and I'll probably end up using it like butter. A hearty thank you for putting this recipe up with such simple easy steps to follow. 😊
Yes, the house sure smells nice from this recipe. People ask about it. Umami smell in the whole house. Who would have thought?
Is it hot? I don't like hot food lol.
@@samanthathompson9812 not hot at all. Very umami.
@@samanthathompson9812 IT is when you fail to find actually Gochugaru and use standard chili or worse a knock off Gochugaru which is often Red Chili Pepper. Those are noticeably more spicy than actual Gochugaru
I Hv tried a few receipe so awesome
At first I wasn't super excited about this channel but the more I've watched, the more impressed and inspired I get! Thank you for the beautiful work you do and the relaxing and inspiring cooking you display! ❤
So glad you’re enjoying the channel! 😊
Thank you so much 💓 for sharing your recipes. I really appreciate your clear voice and the way you cook the food.
One day I will collect your cook books.
My pleasure 😊 and happy cooking 🙌🏻
Hi Will, I've been following your channel for almost a year and so enjoy both your recipes and the quality of your videos (plus we love your music background-our daughter is a violist and public school orchestra teacher). We enjoyed your Sushi Master Class and our new favorite social event is having friends over for sushi making nights. I have your cookbook on order, but for some unknown reason I dragged my feet on making the chilli oil. What a mistake that was! Finally ordered the Korean red pepper flakes online and made it today. I can say with 'absolute confidence' that we will be adding it to everything - stirfry’s, soups, stews, sauces, and salad dressings. I’ll also be making a few jars to gift to friends with a little tag linking to your website. Thanks so much for bring flavor and fun to our lives!
Oh wow! How wonderful and I’m excited to hear that you are enjoying the chili oil 😁 What a treat that will be for those receiving the gift. Keep well and happy cooking 🙌🏻
First attempt yesterday and the spices burned. Tried again today and felt the second step to be the most delicate, kept it on low heat and at times turned off completely while stirring occasionally to check that the solids were not burning. Second attempt was a success! The oil is smoky at first then after about 10 seconds the heat kicks in and lasts for about 20 seconds. After taste is smoky and aromatic. Next time I’ll try hotter chilies and maybe a third final step infusing Italian chilly flakes that I’ll keep in the jar. So many ideas!!! Thank you for this amazing recipe!!
Same here!
On the last step "let it simmer for 15 minutes on medium-low heat" i just leave it on the lowest fire and it get really dark fast (like in 6 minutes). Next time will try to turn it off often like you said!
Same thing happened to me on my first try. Really need to watch the 15 minutes and keep it on the lowest flame or like others have said...heat off. I also used dried chilies, next time I'll try fresh and see if I get a more red color. My oil is smoky and a little hot tasting, but the color isn't red.
Thank you Mr. Yeung! This looks so very delicious!🍲 I absolutely love both your recipes, and your elegant presentation on your wonderful channel!🌸
My pleasure 😊 It’s great to hear you are enjoying 🙌🏻
@@YEUNGMANCOOKING It's so very nice that you reply! I look forward to new recipes you post! (I just love your incredible gravy recipe, it's the absolute besy! --- -and your soups 😋! Thank you for enriching my own cooking e experience, Mr.Yeung! 🍝🍲🍚🍜😊
Oops!😳 Sorry for typo --- Your gravy recipe is the absolute BEST!!!🍲
Lay ho lay ho, I love everything you have made! Question: Will you do a show on where you buy your pots, containers, bottles; just like All your kitchen utensils. Love them All!
very nicely made chilli oil recipe, well done
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Just made this for the third time. I burnt it the first 2 times although it was still very good. This time much better and had the nice red color for the first time. I used grape seed oil and I’m wondering if the differing boiling points make it different from your recipe. I figured out that I just have to turn the heat all the way low and even cut it off for the later parts. Can always turn back on if needed. Anyway I’m very pleased this time and I didn’t even have any of your toasted ingredients nor green onions. Used some home grown and dried cayenne as well as home grown ginger. Great recipe and great oil to have in the kitchen. I especially love it in a pizza sauce. Thanks you sir 🙏
That spice cabinet is a dream, this satisfies my inner sheldon cooper. The oil looks amazing as well!
First off, I know you know how versatile this chili oil is, but I would like to add a few ways I have used this spicy ambrosia in my everyday cooking.
I make a vegan chili that is outta-site so the other day I substituted my red cayenne pepper powder for this chili oil.... there were no leftovers that night. Wow what an amazing flavor this made to an already amazing chili.
Today I made a vegan pizza with white onion, cilantro and chives. Then drizzled the chili oil over top...... this is life changing brother
I just wanted to say thank you for this and maybe give some ideas to anyone else who might read my comment. much love
😂nothing screams "I'm single" like mentioning vegan a few times.
@@anandasmom😂😂😂😂 I’m a carnivore but I pretend to Wil I’m vegan on the off chance he trips over me accidentally on purpose one day .
The color of this oil is simply beautiful!
Your channel is an excellent reference for cooking. Everything is so clean and the recipe is precise. I believe you are one of the best cooking channels. keep up the good work and I love you❤❤❤
🤗 that is so kind - happy to be cooking together
I have no choice but to second your opinion. I have recipes from this channel that I'm simply addicted to, and I've recommended it to friends who are beginning cooks, who now feel empowered because of this channel. Really, I'm surprised that the channel doesn't have more subscribers than it does have. There are people who have cooking channels that aren't nearly as good, but who have many more followers. I keep thinking that if we give it time, someone, someday, will discover him and he'll become the next great chef of the world. Keeping my fingers crossed for him anyway.
Now I need to check out your channel to see what you have to offer. I'm vegan, so I'm hoping there will be ample vegan offerings on your channel too. One new recipe a week isn't enough, and one can never have enough recipes. It's what keeps food from getting boring. Off to see your channel now. See ya there!
@@Chompchompyerded I agree! He has a noodle recipe I tried and it was truly addictive! So perfect! I’ve since used the same seasonings in my soup…the best!
Love him too! Just the best!
Uuu... love is in the air 🥰🥰😏
I just found this video, and was glad to listen to something I've been doing for a while...adding Mexican "salsa macha" (a chili oil/salsa) to plain humus. It really elevates snacking or as an appetizer for reunions!
My signed book Yeung Man Cooking just arrived in the mail and it is amazing. Beautiful images, I can not wait to dive in and start cooking. I have the PDF version of cooking with confidence, I finished cooking every recipe. Thank you for making my journey to vegan cooking a joyful one.
My signed copy arrived a few days ago and I waited for it to cross-check chili oil recipe. Here, on Saipan, 8:35 we grow our own chili peppers and people stop by to harvest some for their own use. We also start some peppers to give away and our neighbor keeps his in a special pot near his door. I do not care for very spicy food so I will go easy.
Thank you, Will, for your beautiful book and careful directions.💝
Al right.....this is officially my favorite cooking show....I'm blown away by the two shows I've watched so far....headed to the store now to do my shopping....Thank you...again!
Welcome and so glad you are here 🙌🏻😎 Enjoy!
Looks delicious! Definitely going to try it. But DAMN! You are one brave guy bare handing those ghost peppers.
And that saucepan full of oil!!
Absolutely brave, the heat producing chemicals stay on even after thorough washing with soap!
@@smithasureshholisticnutrit6287Rub your hands with a teaspoon of butter or margarine to emulsify those chemicals and then wash with soap and water. Works like a charm, but I agree use gloves.
Your food is beautiful and well done! I love the music you choose / your voice is lovely to listen to and you make cooking a beautiful art ❤
I really like your well-organized, spice cabinet!
🙌🏻🙌🏻🙌🏻
I;m blown away when he opens his spice cabinet. Is it possible to find a man this organized and neat? I'm very impressed.
Where i can find these kind of storage boxes
I thought the same thing.😊
Where can I find these storage containers?
Absolutely loved this video!! The elegance and eloquence of this amazing chef made me so interested👏👏👏
Ran out of my first jar of this great chili oil at lunch. Used it to cook potatoes with kale. So extremely delicious, so thanks for a now indispensable ingredient. Time to make some more!
🌶❤️🙌🏻 happy to hear you are enjoying
I use this chili oil for many of my recipes. I love it and so do the people who eat my cooking. It adds so much flavor and kicks every recipe I use it in, up a notch.
This looks so delicious, I'm all over making this today. Love your channel, such an inspiration for new vegan food UA-camrs like myself! Keep up the great work!
I made this a few days ago, but instead of ghost peppers, I used a couple chile de árbol and a whole guajillo pepper, and it came out heavenly!!! Thank you for your videos and inspiration!
The color, Wowza!
❤️🌶🔥😎
thanks for sharing chef...simple and awesome method of preparing chili oil...
Nice! I'm growing ghost chillis this year so will look forward to making this. I never strain it, for me the sludge at the bottom is my favourite part!!
😎🙌🏻🌶🔥 I like your style
Love your show. When this fantastic oil is ready, store it in the same dark-colored avocado jar you emptied. I use this oil for everything.
Thank you for an even easier version of your famous chilli oil Will! 💖 I just love watching your videos and today made one of your ramen dishes for lunch. I had only half the ingredients you had, but used your technique of adding the noodles to the bowl with the sauce mixed in the bowl and topped with a selection of veges I cooked in the broth. What a wonderful dish, made with absolute confidence and of course I drizzled my version of your chilli oil over the top! 😊 I posted a pic on FB and have many delighted yum likes, thank you 🙏. Rutabaga pie next (instead of daikon), as I live in a rural area, sparce in authentic ingredients, although I may try growing some things in the garden this spring 😚
Wow! Absolutely, you are cooking with confidence and so great to hear you are enjoying 🙌🏻👨🏻🍳 Keep well
小高姐 magic ingredients got even easier recipe and the video is just 1 min short. highly recommended! ^_^
I was going to go to your site for this but always just running with work. Now I can watch it & try to find time to do it. It's my savior very often. Thank you Yeung Man.
Excited for you to give this a go 🙌🏻👨🏻🍳
I just made this as directed with the exception of leaving out the ghost peppers (wimp), and substituting 1/4 tsp ground anise for the star, as I did not have the latter. My question, Wil - can you provide oil temperatures for each step? I am concerned that I burned the gochugaru from my oil heating too high towards the end, although I watched it like a hawk. When I strained the oil the sediment was black. It doesn’t smell burned so maybe I am worrying for nothing. Would just like to have tighter controls over the temps. I just love your recipes and videos. Thanks so much!
It did get burnt and it's probably not good to consume, same happened with me..i think oll try again😅
@@music-plays9850 This happened to me as well. Did you come up with a solution?
@@mcconnellguitars hey yea..so i reduced the heating time by more than half lol.. it worked then ..the flavors came out right..I am using it too
It’s a shame the author couldn’t be bothered to respond..guess I won’t be bothered to subscribe either…
Thank you for this upgraded recipe! Request: Can you please add the temperatures of the oil in the stadium where you add the korean chilipowder? In the recipe of the smokey chili oil, the chilipowder is added to the yarn, now it is added to hot oil and caused it to burn.
Another version of chilli oil to add to my collection. Thanks for these recipes. These oils are quite delicious and extremely versatile!
🌶🔥😎
OMG, so good, not hot but ever so much flavour, this is perfect on so many things, Avocado toast with a poached egg being just one. I added about 5-6 Sichuan peppercorns too for an occasional little tingle of numbness. My chilli loving mates are not a fan but my non chilli loving mates adore this oil. I now have an amazing template to make my own, to adapt and adjust. Thank you.
I made this oil today and I want to say that it's absolutely delicious 😋. Thank you for teaching us such a flavourful recipe🤩
🙌🏻🥳
I will try this recipe for sure - but I wanted to say that your spices cabinet made me smile. So perfectly organized! Kitchen goals right there :)
Yay! Thank you! ☺️
I just received the cookbook "young man cooking" my mouth is watering just looking at the recipes and photos. I can't wait to start using this book. I want to make everything I see.
🙌🏻👨🏻🍳 Happy you received it and excited to hear what you cook up
Thank you Wil! I love your chili/pepper oil recipes!
🙌🏻🙌🏻🙌🏻
😘😘😘 your the best! Great videos, great production, great recipes!
You are too kind 🙌🏻👨🏻🍳 Happy to be cooking together - keep well!
I'm trying this over the weekend (got a request for your smashed potatoes and chili oil recipe), so I hope it comes out as well as every other recipe of yours I try. The cinematography, visuals and music in this episode are absolutely exquisite, by the way.
🥳🥳🥳
Love all your recipes and specially how easy it to fallow it step-by-step.Thanks for taking time your the best.Maria from Australia.
It’s a pleasure cooking together 🤗
Good Sir, my interests are varied and I consume a great deal of UA-cam content but I can honestly say yours is the only cooking channel I consistent watch and enjoy. I love the recipes and the format. I am delighted to hear there is a third book in your series and I intend on purchasing them all and cannot wait for book 4! :-)
Those are such kind words and it is a pleasure to be cooking together 🙌🏻👨🏻🍳
It’s so interesting how my puerto cultural cuisine we use achiote oil which is red and smoky but not spicey. You gave me some ideas that I could to make that oil savory. Thank you!
I make your original chili oil recipe regularly and use it in everything. Can’t wait to try this new spicier version. Thank you!
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Opening the cabinet at 3:20 was an instant subscribe.
I finally managed to make this, and I knew it was gonna be good, but HOLY SMOKES. Completely blew me away with all if it's flavours, the spicyness, the smell, the beautiful colour... thanks Wil, I'm gonna have to make this more often now. :D
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I’m loving the music, and of course the recipe ❤
Hi Will. Can I ask, if you make this with dried chillies instead of ghost peppers, do you use them exactly the same way, or do anything differently?
In the video he said normally he uses 5 dried chilies but today was using fresh ghost peppers.
@yeungmancooking i love your voice. It’s so smooth and modulated ❤
I’ve made your other chili oil recipe and definitely going to make this one too. It looks gorgeous!
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lo acabo de hacer. quedó espectacular. mil gracias! saludos desde argentina! sigo todos tus videos
Living by my own as student trying to get healthy foods and as Asian noodles , spicy things with healthy herb at the same time .Thankyou for your channel ! Please post more vegan lunch and daily recipes :))
This is my new go to and favorite cooking channel, which is one that i should make first? Red lentils are my staple, those sweet chili dishes look great. Looking for a good gluten free high fiber plant based noodle, thank you so much foe your channel
This looks so good! I wanna try it so bad. Great job!
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Looks delicious 😋 thank you for the recipe, I'm definitely going to make it
I will be doing this with habanero chillies. They have a unique flavour that this recipe will feature. I make double recipes of your original chilli oil and use it on so many things!
🤤 sounds absolutely yum!
Just did it with Habanero's... super delish!
@@randytaylor4766 good eh?!
Came to this video to get directions to make this chili oil & can I just say...just *love* the guitar music in this one! Thanks for this music selection.
This is the most addictive. I just gave up smoking crack and started smoking chili oil!!!
😂😂😂
😂😂😂😂
Each time I come back Love it more the way you explain how easy and tasty, you are nr.1 Asian cook ..lol
Thanks for this recipe you’ve got me addicted to chili oil! If you have a favorite homemade hoisin sauce recipe, I hope you’ll share it.
I appreciate that you anticipate peoples questions and answer them before I have to ask. You offer great tips throughout your videos.. thank you.
😎🙌🏻
Wil's fourth book; 'Chilli Oil; My True Love'
An epic, heart-rending tale of Wil's whirlwind romances with an inordinate amount of different chilli oils; all with their own spicy back stories...
Available as an e book
😆
😆
I finally made this oil and it is absolutely delicious and adds phenomenal flavor to so many recipes! Thank you!!
Can't wait to try this when my ghost peppers come in. I'm growing that Korean pepper too because of you, love your recipes!
🔥😎🌶 I like your style
I've made this recipe twice, it's really great and pretty versable too. Kind of hard getting all the ingredients together for me but so worth it. It's da bomb. Jeannine
Wil I can't believe you handled those peppers without gloves!! You're a brave man - not sure I'd be brave enough to try this oil, but it surely is beautiful! =]
😬🌶 definitely all good to use gloves or make sure to wash hands thoroughly before touching anything
@@YEUNGMANCOOKING Exactly! I've even worn a mask when processing lots of them for my hot pepper jam!
This video is so intriguing. I just said out loud when you put the lid on the jar of beautiful oil: "Oh my word!"
Just when i thought it was safe to say that you had made the penultimate chili oil previously?!you went up yet another level, Wil!
We grow our own ghost peppers and I make hot sauce with them (2 drops will set your bowl of chili or soup on fire!). Kudos! 🇺🇸🇨🇦🙌
That’s amazing and thank you sir! 🙌🏻🔥😎 Excited for you to give this one a go
@@YEUNGMANCOOKING this weekend for sure! Thx… 😎
That's what happens with the penultimate of anything; there's always one better. ;)
It was the penultimate. This is the last, and ultimate one.
Beautiful result. I bet it smells wonderful. 😊
It really does 😌
Great video but no gloves while handling Ghosts? bold.
He knows what he is doing...
Thank you Yeung, for this fantastic recipe for chilli oil, appreciate it very much. Can’t wait to make this great flavoursome oil. 🎉🎉🎉😊😊😊
Just made this a couple of nights ago and used it last night in a dish, though with the five dried chili peppers as per the book recipe, rather than with the ghost peppers, which I've never seen around here. It's an odd oil in that it really tastes more like onion oil than chili. We always have a bottle of Sichuan chili oil (homemade or from Blank Slate) and chiu chow style chili oil around the house, so we have a basic feel for Asian chili oils. We also frequently have a bottle of homemade scallion oil in the fridge and honestly, this almost seems more like an onionier scallion oil than a chili oil. I don't know if I'd make it again. Maybe using a mix of Sichuan chilis instead of the gochugaru would help since the latter is so mild (almost like kashmiri chilis in Indian cooking), though at that point I'm more-or-less on my way to making Sichuan chili oil. The onion flavor also completely overtakes most of the spices. As a flavoring oil, it's not bad, nor is it hard to make, it's just sort've one dimensional and not very chili-centric.
Thank you for the review, I was debating on making this recipe myself, or just doing what I normally do
Love watching you cook sir. Wish yr sauces were sold in grocery stores. Wishing u all the v best in life.
I have gained so much knowledge by watching you cook. Clear, concise & easy to follow instructions. Your videos are beautiful, everything from the foods presented, you, your voice and the music. Thank you for sharing your ideas with the world.
🙌🏻👨🏻🍳 It is my pleasure to be cooking with you. Keep well
Yeung Man! You are an amazing presence , I love your recipes and your cooking style!
Thank you so much ☺️🙌🏻
I make these for Christmas gifts and everyone loves it! Wonderful recipe! Thank you!
Yesss! So good (until they keep asking for more? 😬🤣)
Easy and delicious. I had to use dried peppers (9 of them) because we don't have ghost peppers around here. Mildly spicy initially, but hopefully it will get spicier as the peppers sit in the oil.
This looks like a game changer. I need to make this NOW! Thanks so much for this, and all the beautiful food you share with us. I think I need the cookbook too.
Looks delicious! I watched your peanut sauce with udon noodles previously.. thank you for your precise instructions!
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Going to check my local Fresno, California Asian market to find the Korean peppers you've used in your red chili oil. I am going to enjoy making and using this cooking oil. I will add it to my hummus as you recommended . Will also be making the peanut butter noodles and use this red chili oil. Again, thank you for your fine teaching and calm manner, and terrific visuals!
I’ve made this 3 times now, it’s changed my life. I also regularly make the ramen from his creamy ramen youtube video, it’s soooo good, I’m like a regular at my local Asian market now :D
Thank you for making your recipes so doable😊