Join the Canto Cooking Club - bit.ly/3HVIrgY Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/homemade-chili-oil What’d you think of Daddy Lau’s recipe?
@Made With Lau Sorry if this was already covered, it's 2am in UK so I'll watch the rest in the morning...But my question is this, what is your opinion re proclaiming the use of MSG in recipes? As youbknow, It's used daily throughout China in 5* / Michelin restaurants in many recipes (including chilli oil) as a standard seasoning and is considered just as important as plain salt. I know in many regions (mainly the US) its not promoted as an ingredient, but the simple fact is, in July2022 MSG is still just a salty seasoning used daily in all the best restaurants. Not suggesting that this recipe has has/has ommited MSG, but it would be great to hear yours/Mr Lau's opinion? MSG = Enhanced version of salt/sodium? Or a cop out?
Dont mather what oil iT is its all bad for your health people shoultn eat that shit is blocking your blood flow in your vains there is a natural way of eating oil thats already in Some food
I love that you leave your Dad's audio intact, and instead provide captions for the translation. It adds so much more value and depth to to the video when you can hear the native intonations and emotion of what is being spoken. Maybe it's just me, but I feel I learn better when content creators follow this format. Excellent video of one of my favorite recopies!
My grandfather was the head chef of the maikai in Fort Lauderdale for decades and he was Cantonese. I just want you to know how much I love watching your father cook and hearing his voice. My grandfather and grandmother raised me. And my grandfather cooked Chinese sausage and I know the Chinese name but Google voice does not and fried rice that would last me days. Or long bean and chicken and I could go on but I just wanted to say thank you so much for providing this because I watched him but he never taught me. So I can cook to my children what my grandfather cooked for me now and continue our heritage. I cannot thank you enough and your father enough for giving me someplace to learn and to remember my childhood.
Thank you so much for sharing this story. It’s an honor to know that our videos remind you of your grandfather. I bet his food was incredible! We’re grateful to be able to share with you!
I miss my dad who passed away in 2021 because of Covid. You are so blessed that your father is still alive to teach you the secret ingredients. Thank you for sharing your dad chili oil recipe!
My dad just started following you. He’s from Toisan. We lived in Hong Kong until we immigrated to San Francisco. He was a chef before he retired and now he watches your channel all the time.
Your dad is great he's clear, and to the point also he's so calm to listen to. Thank him for teaching us his recipes and explaining everything with patience. 😊
I love those little practical tidbits that he throws in, that I can use in my cooking in general, like the wetting of the star anise to prevent it from shock burning
The chiles that Daddy Lau describes are Er Jing Tiao chiles, and they're my favorite kind of dried chile to use! They're not too spicy and are more earthy, and when you toast them, they taste smoky as well. I get mine from the online store known as The Mala Market. I can also vouch for a Mexican dried chile called Chile de Arbol which are more readily available in Mexican grocers.
the mala market also sells a great blend of chili flakes, which combines erjingtiao with facing heaven chiles and another chile i forgot the name of. it's definitely my preferred chile flakes for chile oil!
when you call arbol not too spicy^^ one or 2 on a liter of salsa makes it already pretty hot. But i have a german tongue. 1 Arbol is usually more than enough for my gf. But ill guess ill try it with the rest of them.
Thank you SO MUCH for sharing your father’s skills and wisdom with us! It’s wonderful we live in an age where traditions can be preserved in such an authentic way.
I feel bad for those who haven’t found this channel. I’ve cooked many dishes from this channel and all have been AMAZING. Also learning about Chinese traditions and having insight about why each ingredient is added makes these videos outstanding. Thank you so much!
Hi from malaysia and im malay girl. I've always tried to cook with cuisines from different cultures, which I then prepare halal and serve to my family. I had tried korea, thai, indo, Chinese, india, and any other countries. I appreciate those who regularly upload or share their food recipes for those who want to try food from other countries.
I have visited China town in Kuala Lumpur...the restaurants had super spicy & delicious food 😋I'm only allowed to eat halal too so it was a blessing that I was able to eat in almost every restaurant
I never got to meet my Chinese grandfather but everyone tells me he loved to cook. I’m very thankful for your videos, they allow me to feel some connection to him
first of all, congrats on mai-mai (mandarin). second, thank you so much for this chili oil video. i've been looking all over the internet for this. not too spicy and not too mild. perfect!!
I love this Chili oil so much I made it three times. The first time I made it as written, using Peanut oil. The second time I also used Peanut oil but I reused some of the Chili Peppers from the first batch to get a milder heat in the oil. The third time I didn't use Chilis at all only used the Aromatics, white Pepper, and Salt and I used Vegetable oil. The third batch is my go to flavored oil I use for everything that I don't want to have heat. I also added Cassia Cinnamon and Bay leaves to my Third Batch. The Original Recipe is my Favorite, I use it every day for my self, but the heat is too Much for my wife and Kids. When I cook for them I use the other two versions. Fantastic. Thank you very much.
I love the references to Chinese Cooking Demystified as well as June's episodes on Delish. People who really take the time to know Chinese cuisine are few and far between.
I don't think that's true. It's just that not a lot of these people publish books or videos in English. Unfortunately for us who don't speak Mandarin...
Yesss! A few ingredients for chili oil can go such a long way! Also love the vocab Daddy Lau used to describe Sichuan chili flakes. Adding it to my vocab list!
I like the way you question your father about specifics in the ingredients. Without that help, we're left guessing which chili flakes to buy. I probably have 5 to 6 chili flake types in my cabinet!
@@thinkcasting3182 Shallot onion .The two kinds of shallots have different flavors. Chinese Hakka people like to use shallots to fry in oil, and add them to noodles or stewed pork rice. The taste is much different if there is less of it.
Congratulations on your success . Your dad reminded me of my dad accent. Love watching him cook the traditional Cantonese cuisine. I learned a great deal from this program.
I really like your channel because, as a Southeast Asian, it is easier to find the ingredients than most cooking channels (I mean, good luck finding butter here!)
i like to do this a bit differently. i slice the shallots and garlic PAPER thin and just leave them in. they basically melt into the oil, or leave behind little super concentrated crunchies that are great. it makes the oil thicker but i actually like it that way. makes it stick to food better instead of running off. i'm sure Lau's version is amazing though. I can't imagine Hong Kong would ever tolerate a bad chef.
This is the best chilli oil recipe I have ever tried. I won't look for any other recipes to replace this at all. I like my chilli oil super hot and I don't like hot-sweet combo so I didn't add any sugar in it but it still tastes AMAZING..
Frying it in lower temps for 30-60 minutes or even longer will taste even better. I liked this recipe, I added some other stuff on the way. It goes so well over potato mash!
Can’t wait to try making this! Thanks Uncle Lau! My mom used to add fermented black beans to her chili oil. Can you tell me if the black beans should be cooked first?
thank you for this recipe I made it and it came out just like you said it would amazing your father seems like a great person keep up with the good work
This looks absolutely amazing. I cannot wait to make. Thank you SO MUCH! And to your beautiful grandchildren! Keep on cooking for the rest of us! Best always, Jan
I have seen many recipes for chili oil, which by the way, my husband is crazy about it. He adds it to everything. This is the best one, its easy, and I had all the ingredients at home, but the ginger, I added more garlic, love garlic. I followed your recipe this morning, and it turned out super good. Thanks!
I had Chinese at a little place called "Magic Wok". The oil used came from the deep fryer where egg rolls and fried wontons were cooked. That was the secret ingredient.
This video has a lot of specific details I wish I'd known the first time I tried making homemade chili oil using a recipe from another channel (specifically the temperatures). I burned the chili oil with my first attempt, although it didn't look burnt. My second attempt was successful and it's almost gone; I really like the idea of heating some additional oil to add to what I have left because it's really dense.
I’m really grateful and think it’s cool to watch these cooking videos. I love various cuisines and among those, the various Chinese cuisines. I sure do not know how to get the tastes right though. These videos give me more than a clue. Thank you!
Lau Baba Sifu, we cannot speak Chinese but we so appreciate the love & dedication you put into your cooking. Thank you for your guidance & kind heart. 🙏🌿
Thank you for the recipe, I made a few modifications by adding a bit more oil (1.5 oz) and, most importantly, I used a deodorized coconut oil, which completely eliminates the taste of the oil and allows the flavors of all the other ingredients to shine through.
I'm starting to really love cooking after watching your videos! it's nice that you guys answer questions related to the dish your cooking, and most of them are ones that I ask as well. It's genius. Inserting frequently asked questions related to the recipe your sharing in the videos saved me a lot of time from looking them up elsewhere. Thank you so much :)
I'll definitely have to try this! P.S. Thanks for the honesty in the Squarespace ad about actually building your own website from scratch. Much appreciated!
I've made several different kinds of chili oil, and this method is by far the absolute BEST. The only difference I make Is that I throw in a cinnamon stick with the star anise, and a small amount of szechuan peppercorn powder for a little bit of numbing effect.
I would like to point out that in sichuan chefs usually blend 3 types of chillies while making chili oil. The most iconic kind of chili used is widely unavailable outside of sichuan and is a local variety called "erjingtiao", whose color and flavor are unique. They are mildly spicy but with good aroma and impart the oil with a bright red color. The closer substitute to be found in the west are korean chilli powder or korean chilli flakes. The other 2 types of chillies blended with erjingtiao are dried lamp peppers (not spicy, only aromatic flavor, they taste almost like regular bell peppers) and common hot chilli flakes to infuse the oil with a deep but not extremely overwhelming spiciness. Unlike in other regions as Hunan, Sichuan chili oil is mostly about fragrance, while the spiciness has a complementary role. Also all peppers used are commonly dry roasted in a wok with just a touch of oil until they reach a colour Chinese chefs refer to as "crockroach red", the grinded up with pestle and mortar and the resulting powder is scorched with unprocessed rapeseed boiling oil which has been seasoned with different spices. This oil is poured in 3 times. The first time the oil is really hot and Chinese chefs say its purpose is to bring out the red colour. The second time, the temperature of the oil is medium, to bring out the spiciness from the chillies. The third time, with a relatively low temperature, the oil is said to bring out the flavours from the chillies.
@@MLFranklin not quite like you would expect. The components that give the tingling sensation typical to sichuan pepper are not soluble in oil and are sensible to high temperatures. Also not all the sichuan pepper found outside China are fresh enough to still keep that feeling, as the molecules providing it tend to "vanish" over time. Green and freshly harvested sichuan peppercorns are the best in terms of fresh citrus-like aroma profile and tingling sensation, while red sichuan peppercorn provide more intense wood and incence-like aromas with less tingling on your tastebuds. If you want to infuse part of that tingling sensation into an oil it s a good idea to make the oil in advance and add the sichuan peppercorns when it s already made and cold, then leave it to marinate. In this case you would need lots of peppercorns, literally a large amount. Another option would be to add some sichuan peppercorn oil, if you can find it, to your already made chili oil. Be careful in this case as sichuan peppercorn oil tends to be overpowering in terms of flavor.
Thank you for the recipe. I've been craving chinese chilli oil for quite some time now and i decided to make it today. It turned out well and delicious. Way better than store bought chilli oil. Love from Malaysia ❤
Ive just recently came across your channel and im really enjoying it. I would love to know how to make the sauce that comes with steamed dumplings. Ive tried but cant get it just right. Any help would be amazing?
I love watching & listening to the videos...It reminds me of listening to my, grandmas, parents, aunts & uncles when they would talk around us. Of course I don't know Chinese, having grown up in Kern County, but I do know some of the food words!! Great job in keeping Cantonese food alive...so very hard to find Cantonese restaurants these days...there's a saying that I heard about doing things in your lifetime in China, 3 or 4 parts, and the only one I remember is to eat in GuangZhou
I just made my first batch of chili oil thanks to your dad's recipe, although I added a stick of cinnamon abd half a bay leaf. I am immensely excited to try frying an egg with it, tomorrow. Can't wait to see how it turns out!
Bahan : Bubuk cabe Garam Gula Lada putih Sedikit minyak Mix well Untuk warna bagus tambah bubuk paprika Potong jahe, bomba Geprek bawang merah, bawang putih Bunga lawang.. Direndam air panas agar tdk cpt gosong Tumis aromatik.. Jika sudah masukan minyak aromatik sedikit demi sedikit kedalam bubuk cabai.. Tambahkan minyak wijen Semoga membantu❤
I make this stuff at home, and I keep the bowl on the table with the salt and pepper and normal "American" table condiments. I love what it does to otherwise boring food! And a tiny drop on vanilla ice cream brings out the vanilla flavor - vanillin and capsaicin are chemically similar molecules I couldn't eat chili oil if it had onions and garlic(I'm violently allergic to both) in it - I use black pepper, Sichuan peppercorns, ginger, red pepper, and sesame seeds.
There are so many ways to make Chinese Hot Oil or Chili Oil... I would say this recipe makes it seem more involved than it needs to be... if you are intimidated by all of this... the most basic barebones version of this is to literally just take some cooking oil (neutral in taste) and chili flakes, and heat the oil till it smokes a little, and pour over the chili flakes... you can season it with salt and finish it with sesame oil, but it can be really that simple.
@@spd3ictpro I didn't post my comment to criticize the video or his recipe, I was simply offering alternative for those who may be intimidated to give it a chance... more people should learn to enjoy Chili Oil, it's so amazing and I don't know why it hasn't caught on more than people who just love Sriricha.
I had been following Mike Chen's recipe for a couple years now. There's some neat techniques here that I can see would be really helpful in not burning the chili flakes. Going to try them out.
I love Chinese cooking. My wife and I live in Chinatown, Philadelphia and our upstairs neighbors are an older couple from Hunan Province. We eat dinner at each other's apartments often, and he makes some of the best food I've ever tasted. Especially his Pedan juk and his Chili and beef juk. His stirfry is to die for. I'm actually eating it at work now.
I would absolutely make use of the aromatics leftovers! Cook them with rice or use them to boil a quick broth! They still have so much flavour within 😊
thanks for sharing. I recently tried chili crisp (in oil) and was curious about its origin. I didn't realize it was different from chili oil. I will try to look it up
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Get the full recipe here - madewithlau.com/recipes/homemade-chili-oil
What’d you think of Daddy Lau’s recipe?
Looks soo delicious
@Made With Lau Sorry if this was already covered, it's 2am in UK so I'll watch the rest in the morning...But my question is this, what is your opinion re proclaiming the use of MSG in recipes? As youbknow, It's used daily throughout China in 5* / Michelin restaurants in many recipes (including chilli oil) as a standard seasoning and is considered just as important as plain salt.
I know in many regions (mainly the US) its not promoted as an ingredient, but the simple fact is, in July2022 MSG is still just a salty seasoning used daily in all the best restaurants.
Not suggesting that this recipe has has/has ommited MSG, but it would be great to hear yours/Mr Lau's opinion?
MSG = Enhanced version of salt/sodium? Or a cop out?
Dont mather what oil iT is its all bad for your health people shoultn eat that shit is blocking your blood flow in your vains there is a natural way of eating oil thats already in Some food
@ɴɪɢɢᴇʀ run oil in a pipe and see if it does not get clogged
Love it!
I love that you leave your Dad's audio intact, and instead provide captions for the translation. It adds so much more value and depth to to the video when you can hear the native intonations and emotion of what is being spoken. Maybe it's just me, but I feel I learn better when content creators follow this format. Excellent video of one of my favorite recopies!
Agreed
Subs > dubs baby!
Bro glazing
My grandfather was the head chef of the maikai in Fort Lauderdale for decades and he was Cantonese. I just want you to know how much I love watching your father cook and hearing his voice. My grandfather and grandmother raised me. And my grandfather cooked Chinese sausage and I know the Chinese name but Google voice does not and fried rice that would last me days. Or long bean and chicken and I could go on but I just wanted to say thank you so much for providing this because I watched him but he never taught me. So I can cook to my children what my grandfather cooked for me now and continue our heritage. I cannot thank you enough and your father enough for giving me someplace to learn and to remember my childhood.
Thank you so much for sharing this story. It’s an honor to know that our videos remind you of your grandfather. I bet his food was incredible! We’re grateful to be able to share with you!
Wholesome 🖤
Got those same vibes too bc tastes can bring an instant flood of memories and nostalgia.
How cool is this?! I live in Fort Lauderdale. I've never been there. They recently revamped the place. Now I gotta go cause you posted. Lol
There’s no place like fort laudy
I miss my dad who passed away in 2021 because of Covid. You are so blessed that your father is still alive to teach you the secret ingredients. Thank you for sharing your dad chili oil recipe!
I lost my dad in 2021 to covid as well :( so sorry for your loss
My dad just started following you. He’s from Toisan. We lived in Hong Kong until we immigrated to San Francisco. He was a chef before he retired and now he watches your channel all the time.
Ohhh really
Your dad is great he's clear, and to the point also he's so calm to listen to. Thank him for teaching us his recipes and explaining everything with patience. 😊
I love those little practical tidbits that he throws in, that I can use in my cooking in general, like the wetting of the star anise to prevent it from shock burning
The chiles that Daddy Lau describes are Er Jing Tiao chiles, and they're my favorite kind of dried chile to use! They're not too spicy and are more earthy, and when you toast them, they taste smoky as well. I get mine from the online store known as The Mala Market. I can also vouch for a Mexican dried chile called Chile de Arbol which are more readily available in Mexican grocers.
the mala market also sells a great blend of chili flakes, which combines erjingtiao with facing heaven chiles and another chile i forgot the name of. it's definitely my preferred chile flakes for chile oil!
I make mine with Chile de árbol it’s spicy af but I like it that way
when you call arbol not too spicy^^ one or 2 on a liter of salsa makes it already pretty hot. But i have a german tongue. 1 Arbol is usually more than enough for my gf. But ill guess ill try it with the rest of them.
I love using chile de arbol. I remove the seeds and and toast them first
I can't find anny here in Germany.
Thank you SO MUCH for sharing your father’s skills and wisdom with us! It’s wonderful we live in an age where traditions can be preserved in such an authentic way.
I feel bad for those who haven’t found this channel. I’ve cooked many dishes from this channel and all have been AMAZING. Also learning about Chinese traditions and having insight about why each ingredient is added makes these videos outstanding. Thank you so much!
Love how u collaborate with your papa. Love canton style chili oil!
So calming to watch your father chop with the cleaver. Thanks for all the great recipes! Wish him best of health!
Congratulations on the birth of your baby girl! You have a beautiful family!
Hi from malaysia and im malay girl. I've always tried to cook with cuisines from different cultures, which I then prepare halal and serve to my family. I had tried korea, thai, indo, Chinese, india, and any other countries. I appreciate those who regularly upload or share their food recipes for those who want to try food from other countries.
I have visited China town in Kuala Lumpur...the restaurants had super spicy & delicious food 😋I'm only allowed to eat halal too so it was a blessing that I was able to eat in almost every restaurant
@@hanshallo4468 make believe sky boogyman has you on a strict diet, huh? 🤣🤣 Dummy!!
I never got to meet my Chinese grandfather but everyone tells me he loved to cook. I’m very thankful for your videos, they allow me to feel some connection to him
Shame.
@@4566Iggy whats such a shame?
@@petraungureanu22 He never got to meet his Grandfather.
your honesty about squarespace is admirable
first of all, congrats on mai-mai (mandarin).
second, thank you so much for this chili oil video. i've been looking all over the internet for this. not too spicy and not too mild. perfect!!
An old man cooking video is always satisfying. And trusted. 😊😊😊😊
I loveeee the new dining table camera angle where we see the warmth of the entire family
When a man cooks, he is the hero of the Universe...Lau, I love your Dad. Love from Malaysia.
This is so wholesome and homey to watch. What a lovely dad and family you've got.♥
Uncle Lau is totally in his element! Thanks Uncle! 🙏👏
Always welcome!!
Thanks very much for sharing your recipe! 高手，謝謝分享。辣椒油炒得好靚！😊
好多謝您嘅支持！老劉祝福您平安健康！收視 大漲！
6:18 we could probably use this instead dof discarding?
I love this Chili oil so much I made it three times. The first time I made it as written, using Peanut oil. The second time I also used Peanut oil but I reused some of the Chili Peppers from the first batch to get a milder heat in the oil. The third time I didn't use Chilis at all only used the Aromatics, white Pepper, and Salt and I used Vegetable oil. The third batch is my go to flavored oil I use for everything that I don't want to have heat. I also added Cassia Cinnamon and Bay leaves to my Third Batch. The Original Recipe is my Favorite, I use it every day for my self, but the heat is too Much for my wife and Kids. When I cook for them I use the other two versions. Fantastic. Thank you very much.
I love the references to Chinese Cooking Demystified as well as June's episodes on Delish. People who really take the time to know Chinese cuisine are few and far between.
I don't think that's true. It's just that not a lot of these people publish books or videos in English. Unfortunately for us who don't speak Mandarin...
Does this recipe capture the tingling taste bud sensation that szechuan chilis are famous for?
Yesss! A few ingredients for chili oil can go such a long way! Also love the vocab Daddy Lau used to describe Sichuan chili flakes. Adding it to my vocab list!
I like the way you question your father about specifics in the ingredients. Without that help, we're left guessing which chili flakes to buy. I probably have 5 to 6 chili flake types in my cabinet!
So he added onions, garlic but then also added shallots? That makes NO sense.
@@thinkcasting3182 Shallot onion .The two kinds of shallots have different flavors. Chinese Hakka people like to use shallots to fry in oil, and add them to noodles or stewed pork rice. The taste is much different if there is less of it.
A brilliant presentation. So good to see the whole family contributing. Thank you.
Thanks
Thank you so much!
Congratulations on your success . Your dad reminded me of my dad accent. Love watching him cook the traditional Cantonese cuisine.
I learned a great deal from this program.
I really like your channel because, as a Southeast Asian, it is easier to find the ingredients than most cooking channels (I mean, good luck finding butter here!)
I wish we respected Seniors more in America 🇺🇸.
That wisdom is priceless.
Thank you for posting. ❤
I wish more of our seniors were wise to begin with.
@@An.Unsought.Thought😂😂
i like to do this a bit differently. i slice the shallots and garlic PAPER thin and just leave them in. they basically melt into the oil, or leave behind little super concentrated crunchies that are great. it makes the oil thicker but i actually like it that way. makes it stick to food better instead of running off. i'm sure Lau's version is amazing though. I can't imagine Hong Kong would ever tolerate a bad chef.
My Indonesian friend though me to make chilly oil, it's the best thing ever. Delicious with everything
This is the best chilli oil recipe I have ever tried. I won't look for any other recipes to replace this at all. I like my chilli oil super hot and I don't like hot-sweet combo so I didn't add any sugar in it but it still tastes AMAZING..
Frying it in lower temps for 30-60 minutes or even longer will taste even better. I liked this recipe, I added some other stuff on the way. It goes so well over potato mash!
Ito yung matanda na magaling magluto n lagi kung pinanonood at ginagaya ko yung food na niluluto nya thank you po
Can’t wait to try making this! Thanks Uncle Lau! My mom used to add fermented black beans to her chili oil. Can you tell me if the black beans should be cooked first?
If they're fermented they are cooked already.
@@SSNUTHIN thanks!
You'll want to fry them for a few minutes with the aromatics until they've bloomed some of their red color into the oil
@@StreptoStar OMG that sounds delectable all on its own.
@@MrsHuffington you are welcome! I hope it comes out how you want it. I've got to find a recipe for fermented black beans now.
Wonderful video!
And you and your father really take time creating these videos to teach us so much!
Thank you so much
And beautiful family too! ❤️
thank you for this recipe I made it and it came out just like you said it would amazing your father seems like a great person keep up with the good work
This looks absolutely amazing. I cannot wait to make. Thank you SO MUCH! And to your beautiful grandchildren! Keep on cooking for the rest of us! Best always, Jan
I have seen many recipes for chili oil, which by the way, my husband is crazy about it. He adds it to everything. This is the best one, its easy, and I had all the ingredients at home, but the ginger, I added more garlic, love garlic. I followed your recipe this morning, and it turned out super good. Thanks!
in turkey we make our chili oil with butter and chili flakes, sometimes we add some tomato paste. we generally use chili oil for yogurt based meals
Your dad is amazing! Thank you for sharing this
I had Chinese at a little place called "Magic Wok". The oil used came from the deep fryer where egg rolls and fried wontons were cooked. That was the secret ingredient.
This video has a lot of specific details I wish I'd known the first time I tried making homemade chili oil using a recipe from another channel (specifically the temperatures). I burned the chili oil with my first attempt, although it didn't look burnt. My second attempt was successful and it's almost gone; I really like the idea of heating some additional oil to add to what I have left because it's really dense.
I hope Lau can keep up the east Asian stereotype of longer lifespans so we can all enjoy more and more of his recipes, videos, and vibes!
I’m really grateful and think it’s cool to watch these cooking videos. I love various cuisines and among those, the various Chinese cuisines. I sure do not know how to get the tastes right though. These videos give me more than a clue. Thank you!
The recipe looks great.. but the cute little princess... awwwwwwwwwwwww... shes so cute.. god bless her..
Lau Baba Sifu, we cannot speak Chinese but we so appreciate the love & dedication you put into your cooking. Thank you for your guidance & kind heart. 🙏🌿
Thank you for the recipe, I made a few modifications by adding a bit more oil (1.5 oz) and, most importantly, I used a deodorized coconut oil, which completely eliminates the taste of the oil and allows the flavors of all the other ingredients to shine through.
I made this and added a few crushed peanuts, good it’s sooooo good! Thank you very much, excellent recipe brilliantly presented!
loving the new dinner table camera angle. it's like we're there with ya'll
I love when Daddy Lau calls for Hong Doy like he does in every video but this time it’s “Hong Doy, you can’t have chili oil yet” hahaha
I'm starting to really love cooking after watching your videos!
it's nice that you guys answer questions related to the dish your cooking, and most of them are ones that I ask as well. It's genius. Inserting frequently asked questions related to the recipe your sharing in the videos saved me a lot of time from looking them up elsewhere. Thank you so much :)
The wholistic way in which this recipe preparation was presented is good Every part. Thanks
so glad you did this video. i love chili oil/chili crisp but am trying to avoid soy and all the commercial ones are based in soybean oil
Your father is a true blessing for us that love Chinese food!! Thank you so much for sharing this with us 💕🙏🙏
for storing i'd get a glass jar, either boil it let it dry or use a blow torch and do a few rounds inside the jar for a quick clean
I'll definitely have to try this!
P.S. Thanks for the honesty in the Squarespace ad about actually building your own website from scratch. Much appreciated!
This was so helpful this video in helping me understand how this recipe works. Now I have made it many times with many variations.
I've made several different kinds of chili oil, and this method is by far the absolute BEST. The only difference I make Is that I throw in a cinnamon stick with the star anise, and a small amount of szechuan peppercorn powder for a little bit of numbing effect.
I would like to point out that in sichuan chefs usually blend 3 types of chillies while making chili oil. The most iconic kind of chili used is widely unavailable outside of sichuan and is a local variety called "erjingtiao", whose color and flavor are unique. They are mildly spicy but with good aroma and impart the oil with a bright red color. The closer substitute to be found in the west are korean chilli powder or korean chilli flakes. The other 2 types of chillies blended with erjingtiao are dried lamp peppers (not spicy, only aromatic flavor, they taste almost like regular bell peppers) and common hot chilli flakes to infuse the oil with a deep but not extremely overwhelming spiciness. Unlike in other regions as Hunan, Sichuan chili oil is mostly about fragrance, while the spiciness has a complementary role. Also all peppers used are commonly dry roasted in a wok with just a touch of oil until they reach a colour Chinese chefs refer to as "crockroach red", the grinded up with pestle and mortar and the resulting powder is scorched with unprocessed rapeseed boiling oil which has been seasoned with different spices. This oil is poured in 3 times. The first time the oil is really hot and Chinese chefs say its purpose is to bring out the red colour. The second time, the temperature of the oil is medium, to bring out the spiciness from the chillies. The third time, with a relatively low temperature, the oil is said to bring out the flavours from the chillies.
Does this recipe capture the tingling taste bud sensation that szechuan chilis are famous for?
@@MLFranklin not quite like you would expect. The components that give the tingling sensation typical to sichuan pepper are not soluble in oil and are sensible to high temperatures. Also not all the sichuan pepper found outside China are fresh enough to still keep that feeling, as the molecules providing it tend to "vanish" over time. Green and freshly harvested sichuan peppercorns are the best in terms of fresh citrus-like aroma profile and tingling sensation, while red sichuan peppercorn provide more intense wood and incence-like aromas with less tingling on your tastebuds. If you want to infuse part of that tingling sensation into an oil it s a good idea to make the oil in advance and add the sichuan peppercorns when it s already made and cold, then leave it to marinate. In this case you would need lots of peppercorns, literally a large amount. Another option would be to add some sichuan peppercorn oil, if you can find it, to your already made chili oil. Be careful in this case as sichuan peppercorn oil tends to be overpowering in terms of flavor.
@@francescogiacomopelagatti8221 Very cool. Thanks!
Thank you for this detailed recipe. Is it possible to use ground fresh chili instead dried or flakes?
Making Your Dad's Chili oil today, Having great fun Learning how to cook many Asian Dishes, Thank you for sharing your Recipe.
I love your channel because I learn how to cook delicious Cantonese dishes I get to listen to Cantonese which is what I speak.
Thank you for the recipe. I've been craving chinese chilli oil for quite some time now and i decided to make it today. It turned out well and delicious. Way better than store bought chilli oil. Love from Malaysia ❤
Ive just recently came across your channel and im really enjoying it. I would love to know how to make the sauce that comes with steamed dumplings. Ive tried but cant get it just right. Any help would be amazing?
Yes please!
Am I the only one who calls this channel “Daddy Lau” instead of “made with Lau”?
I love watching & listening to the videos...It reminds me of listening to my, grandmas, parents, aunts & uncles when they would talk around us. Of course I don't know Chinese, having grown up in Kern County, but I do know some of the food words!! Great job in keeping Cantonese food alive...so very hard to find Cantonese restaurants these days...there's a saying that I heard about doing things in your lifetime in China, 3 or 4 parts, and the only one I remember is to eat in GuangZhou
I love dear ol dad,he is appreciated
Omg so many tips and trick. I love this kind of tutorials it helps a lottt!! Thank you very mucchh
I just made my first batch of chili oil thanks to your dad's recipe, although I added a stick of cinnamon abd half a bay leaf.
I am immensely excited to try frying an egg with it, tomorrow. Can't wait to see how it turns out!
Uncle Lau is totally in his element! Thanks Uncle! . Uncle Lau is totally in his element! Thanks Uncle! .
Bahan :
Bubuk cabe
Garam
Gula
Lada putih
Sedikit minyak
Mix well
Untuk warna bagus tambah bubuk paprika
Potong jahe, bomba
Geprek bawang merah, bawang putih
Bunga lawang.. Direndam air panas agar tdk cpt gosong
Tumis aromatik.. Jika sudah masukan minyak aromatik sedikit demi sedikit kedalam bubuk cabai.. Tambahkan minyak wijen
Semoga membantu❤
Those song bring son great memories. Thank you for sharing your rendition.
I tried it today and it came out really well. Thank you Sir!
Love this! Does Daddy Lau have an XO sauce recipe?
I make this stuff at home, and I keep the bowl on the table with the salt and pepper and normal "American" table condiments. I love what it does to otherwise boring food! And a tiny drop on vanilla ice cream brings out the vanilla flavor - vanillin and capsaicin are chemically similar molecules I couldn't eat chili oil if it had onions and garlic(I'm violently allergic to both) in it - I use black pepper, Sichuan peppercorns, ginger, red pepper, and sesame seeds.
Great channel, Awesome family!
I love your recipes. I learned alot of recipes from your channels.
This is totally different from the way I make it. I’ll try yours when I need a mild chili oil. Thank you.
Awesome i really learned a lot this video and thank you watching here in the Philippines 🇵🇭
There are so many ways to make Chinese Hot Oil or Chili Oil... I would say this recipe makes it seem more involved than it needs to be... if you are intimidated by all of this... the most basic barebones version of this is to literally just take some cooking oil (neutral in taste) and chili flakes, and heat the oil till it smokes a little, and pour over the chili flakes... you can season it with salt and finish it with sesame oil, but it can be really that simple.
Sure thing brah, everyone have their own version of dishes.. Its his dad preference and what are they used to..
@@spd3ictpro I didn't post my comment to criticize the video or his recipe, I was simply offering alternative for those who may be intimidated to give it a chance... more people should learn to enjoy Chili Oil, it's so amazing and I don't know why it hasn't caught on more than people who just love Sriricha.
I use so much chili oil that I decided to make my own. I have the chilis, now I have a recipe and technique to adopt for my own. Thanks!
I had been following Mike Chen's recipe for a couple years now. There's some neat techniques here that I can see would be really helpful in not burning the chili flakes. Going to try them out.
I enjoy Mike as well. He why I'm interested in making my own chili oils, Mikey likes chili oil on just about everything!
Excellent presentation, thank you. I love making chili oils but I have only made Szechuan style to date. I must try your father's recipe.
I love Chinese cooking. My wife and I live in Chinatown, Philadelphia and our upstairs neighbors are an older couple from Hunan Province. We eat dinner at each other's apartments often, and he makes some of the best food I've ever tasted. Especially his Pedan juk and his Chili and beef juk. His stirfry is to die for. I'm actually eating it at work now.
I would absolutely make use of the aromatics leftovers! Cook them with rice or use them to boil a quick broth! They still have so much flavour within 😊
Just made this tonight finally and it is delicious
Thank you
Thanks Papa Lau for your recipes, just to hear your cantonese, brings back my childhood. Good food with Great family 👍🏻
What a beautiful baby, and family. God bless.
This chef is a worldwide treasure ❤. Thank you for all your recipes 🫰🏼.
Thank you for saying "addictive" instead of "addicting." This channel is great, too!
What an awesome family
Off topic but wanted to say thanks for all the help in using corn starch to get that silky glistening.
thanks for sharing. I recently tried chili crisp (in oil) and was curious about its origin. I didn't realize it was different from chili oil. I will try to look it up
It looks so good 👍 A little bit Chinese hard liquor (baijiu) can be added before oil to enhance the flavor.
thank you for citing other great recipes from other people
Your dad is gem in the culinary world!!!