Most addictive Red Chili Oil Recipe to SPICE UP YOUR LIFE!
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- Опубліковано 22 кві 2024
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LAY HO MA (how's it gong in Cantonese)! It's with great excitement to share this episode today! Let's make a deliciously smokey and spicy "ghost" pepper level chilli oil recipe right at home. This ruby red Chinese style chilli oil can be enjoyed on virtually anything that calls for oil like stir fry's, sauces, even salad dressings or hummus! Let's begin.
Ingredients:
1/2 red onion
3 pieces garlic
small piece ginger
3 sticks green onion
1 cinnamon stick
1 star anise
3 cloves
3 cardamom pods
1 tsp white sesame seeds
3 cups avocado oil
3 ghost peppers
1/3 cup gochugaru
1/2 tsp salt
Directions:
1. Thinly slice the red onion. Dice the garlic and ginger. Finely chop the green onions. Slice the ghost peppers in half
2. Add the cinnamon stick, star anise, cloves, cardamom pods, and white sesame seeds into a saucepan. Toast on medium heat for 3-4min. Then, set them aside
3. Add the avocado oil into the saucepan and let it heat up for about a minute or two. Very carefully spoon in the red onions, garlic, ginger, and ghost peppers
4. Fry for about 4-6min. Then, carefully transfer the ingredients onto a plate lined with paper towel. Spread them out so that they will stay crispy (use this as a topping on other recipes)
5. Carefully add the green onions into the oil along with the toasted spices. When it begins to bubble, add in the gochugaru and salt. Let it cook for about a minute. Then, turn the heat down to medium low and simmer for about 15min
6. Turn off the heat and allow the oil to cool. Then, carefully strain through a sieve and then into a jar. Keep the cinnamon stick and ghost peppers in the bottle. Store the oil in the fridge and enjoy for up to 4-6 months. Admittedly, I keep mine in the cupboard and it's enjoyed way faster than it should ;)
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and UA-cam 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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• Most addictive Red Chi... - Навчання та стиль
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,,,
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
Nothing more hypnotic than rhythmic and precise chopping skills with a spanish guitar in the background.
😌🙌🏻
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! 💯 ❤
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…
@@aletaking6363 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.
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
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
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
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 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?
I’ve worked in quite a few restaurant kitchens, and watching your hands and knife work is like a meditation 🧘♀️ ❤
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!!
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.
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Very kind of you to prepare this for not only your daughters, but also for friends 🌶️⛩️🫖
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!
Your voice is very elegant and polite. Thanks from Brazil.
Looks gorgeous !!!! I feel like I can smell all the flavors from here!!! Thank you for this amazing updated version. I made your previous one but can't wait to try this one.
I really like your presentation of the recipes. You keep it simple and to the point. Thank you.
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!
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!
Another version of chilli oil to add to my collection. Thanks for these recipes. These oils are quite delicious and extremely versatile!
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very nicely made chilli oil recipe, well done
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Thank you for always giving choices. Much appreciated
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 🙌🏻
Thank you Wil! I love your chili/pepper oil recipes!
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Wonderful. I especially like your direct, no nonsense, method. Nothing unnecessary. No chatter. Quiet, concise instructions. I will be making this oil. Cheers
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Your videos are really enjoyable. The best I have seen ❤❤
Wow, that’s very kind of you 🙌🏻
Omg, so beautiful kitchen you have and the containers...wow, super organized....I love to watyours vidéos, so relaxing!!! Everything white, so clean! Wow
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
Absolutely fantastic! Homecoming the best!
Can't wait to try this.
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!!!🍲
Your videos are awesome. Very detailed and easy to follow. Thank you ❤
Glad you like them! 🙌🏻
I’ve made your other chili oil recipe and definitely going to make this one too. It looks gorgeous!
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Your cupboard stock is amazing.
Wow wonderful.
Want to make it immediately.
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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This looks so good! I wanna try it so bad. Great job!
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Your cabinet organization is gorgeous🎉
The color of this oil is simply beautiful!
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 🙌🏻👨🏻🍳
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! ^_^
Thank you so very much for all of your amazing recipes & videos. You explain and demonstrate everything with clarity and with such a relaxed tone. You have taught me so many things!! I just ordered 2 of your cookbooks. THANK YOU!!
You are so welcome and it’s a pleasure to be cooking together 🙌🏻😎 Excited to hear which recipes you cook up
I made this recipe except used arbol chiles instead of ghost peppers. Such a simple and easy-to-find combination of ingredients and it was delicious. I keep mine in the pantry and use it up within a couple weeks. Thanks for a great recipe! Love your channel too.
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.💝
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
This sounds amazing ❤
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Absolutely loved it man!
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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.
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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
Just made this and will use it in your maps recipe. Love love your channel!
Awesome! Happy cooking and keep well 👨🏻🍳
Just found this channel- and I watch a lot of cooking channels... loved it and I subscribed. Can't wait to try all of your delish recipes. Just made this chili oil with habaneros from my garden and it smells devine! You are the Yeung Man!
Happy you are here and glad you are enjoying! 🙌🏻😎
I made this oil today and I want to say that it's absolutely delicious 😋. Thank you for teaching us such a flavourful recipe🤩
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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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LOVE your selection of music for this wonderful video, Wil. 👏
I am making this dish this weekend for my family! Ready to impress! Thank you for sharing!😋😋😋😋😃😃😃
Wooo! 🙌🏻🥳
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 :))
Perfection, Chef.
Can’t wait to try this delicious! I love spicy stuff
Will, you are the BEST!
As are 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
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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.
This is at another level. Thank you Yueng Man!
Thank you for this amazing recipe. Love your voice by the way
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?!
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!
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!
This looks fabulous! Im planning on making this along with your Plant Based chili recipe today! It all looks so good! Your instructions are so clear and well organized, it's really wonderful to see.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
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.
Thank you for sharing this recipe
My pleasure 😊
Thanks alot bro...❤.God bless
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-lifeafter9850 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…
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.
This sounds delicious! I’ll attempt to make it myself.
I love your spice collection! Most impressive.
I love looking inside your cabinets. Lovely! ❤😊
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
Absolutely have to make this for my family!
😎 that is very kind of you to do so
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
Fantastic! Being of Italian descent, crushed red pepper was my favorite since I was a child.
I’ve made your chili oil before and love it! I will try this version! I’m going to strain out the solids this time. Thank you for sharing your gift of talent. Your presentation makes things less intimidating and easy to follow step by step! I am grateful! Thank you.
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.
Your work is so beautiful, and, I’m sure, delicious! Wish you success with the book!
Very kind of you 🙌🏻 Enjoy!
Can’t wait to try this 🙏
Excellent recipe! Thank you very much! I am sharing this video to friends and relatives. ❤
That looks fabulous
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.
Perfection every single time! 💫
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I love your recipes and your step by step instructions
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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! ☺️
You have inspired me to dip my toe into this seemingly complicated cuisine..thank you for making it so relaxed and relatable
Cant wait to make this
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Thank u for sharing your recipes.Delicious!
This is art!
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This was so easy to make but really drastically made a simple oil better! Thank you so much.
Wow! Thank you for sharing 😊
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You’re amazing. Thx for al these ideas of cooking.
Your channel is a real inspiration! Keep it up!
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thanks for sharing chef...simple and awesome method of preparing chili oil...
Hi there ! I tried your Chili oil and now it has become a staple in my kitchen . Will try this one as well. Thank you so much :)