🌶 Dad's ADDICTIVE Chili Oil! (辣椒油)
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- Опубліковано 3 тра 2024
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Watch Daddy Lau teach us how to make Cantonese restaurant-style chili oil at home. You can put it on anything to give it a kick of aromatic spice!
Sichuan Chili Powder: amzn.to/3RUaYGk
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Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club: bit.ly/3HnEsYU
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/homem...
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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🔗 LINKS MENTIONED 🔗
South China Morning Post: • China reacts to new Mc...
Mark Wiens: • Insane Sichuan Chinese...
Angel Nin’s Kitchen: • Best Mantı 💯🔝Recipe (T...
Villa Cocina: • How to make rich and f...
Margarita's Kitchen: • Rayu (Japanese style) ...
Cookaround recipes: • Olio santo piccante: c...
Gary Pilarchik (The Rusted Garden): • Harvesting 8 Varieties...
프로세스 케이 Process K: • The process of mass pr...
Mark's Kitchen: • 【辣油】本格中華ラー油の作り方 | How ...
Chinese Cooking Demystified: • Every Lao Gan Ma, expl...
Delish: • June Reveals The Secre...
Goldthread: • Sichuan Food Crawl: Th... , • How Did Sichuan Fall I...
Aden Films: • Spicy Sichuan Noodles ...
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⏲ CHAPTERS ⏲
00:00 - Prepare chili mix
00:37 - What kind of chili flakes to use
01:40 - Prepare aromatics
03:22 - On chili oil
04:01 - Prepare wok & oil
04:13 - Kind of oil to use
04:40 - Fry aromatics
06:43 - Pour oil over chili mix
07:26 - How to avoid smoky flavor & how to store
07:57 - Finish with final toppings
08:33 - Adding more oil
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
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?
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!
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 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!
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.
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
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.
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. 😊
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.
So calming to watch your father chop with the cleaver. Thanks for all the great recipes! Wish him best of health!
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!
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
The way your father talks reminds me of the old chinese movies my grandpa used to watch when I was young. this video just hit me with nostalgia so strong i wish i can be young again.
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!
This is so wholesome and homey to watch. What a lovely dad and family you've got.♥
Congratulations on the birth of your baby girl! You have a beautiful family!
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.
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 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?
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! ❤️
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?
@@urmom6636 He never got to meet his Grandfather.
Love how u collaborate with your papa. Love canton style chili oil!
Uncle Lau is totally in his element! Thanks Uncle! 🙏👏
Always welcome!!
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!
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😂😂
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!!
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. 🙏🌿
Your father is a true blessing for us that love Chinese food!! Thank you so much for sharing this with us 💕🙏🙏
I made this and added a few crushed peanuts, good it’s sooooo good! Thank you very much, excellent recipe brilliantly presented!
An old man cooking video is always satisfying. And trusted. 😊😊😊😊
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
I loveeee the new dining table camera angle where we see the warmth of the entire family
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.
When a man cooks, he is the hero of the Universe...Lau, I love your Dad. Love from Malaysia.
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
Thanks Papa Lau for your recipes, just to hear your cantonese, brings back my childhood. Good food with Great family 👍🏻
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!
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!)
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 ❤
Thank you. I've been wanting to make this for awhile but couldn't find a recipe I liked. Well laid out. Thanks again.
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 using avocado oil for this. Also a neutral oil.
thank you for putting all of the relevant links in the description =] ; so many other great channels and its always good to see more co-operation instead of the too often seen competition =]
Perfect! That is one of the thing I love to learn. Thank you!👍👍
thanks for the fantastic video!
I'm a new watcher from Hungary and we also like our food spicy and your dad's wonderful cooking gives me plenty of inspiration.
Subscribed! :)
This chef is a worldwide treasure ❤. Thank you for all your recipes 🫰🏼.
your honesty about squarespace is admirable
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 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!
Awesome content, I really love trying these recipes and it seems like your family gets a lot of joy from making these videos
This was so helpful this video in helping me understand how this recipe works. Now I have made it many times with many variations.
Thank you so much for sharing this. I've been trying to find a store bought version but they're all over seasoned with MSG or too many spices. I want the clean flavour of just the chili oil found at Cantonese restaurants, definitely making this.
Hey! Thanks to you and your dad for the video! I was searching for Sichuan Chillis and I realised that the chillis used there are the Guntur chilli from India!
Your dad is amazing! Thank you for sharing this
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!
This is the best ever chili oil making video. Can't wait to make it. Thankyou
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!
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!
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
I love your channel because I learn how to cook delicious Cantonese dishes I get to listen to Cantonese which is what I speak.
Ito yung matanda na magaling magluto n lagi kung pinanonood at ginagaya ko yung food na niluluto nya thank you po
Thank you for these videos! I hope your family is doing well😊
Greetings from Finland!🙏
This is totally different from the way I make it. I’ll try yours when I need a mild chili oil. Thank you.
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.
The wholistic way in which this recipe preparation was presented is good Every part. Thanks
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.
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 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.
The recipe looks great.. but the cute little princess... awwwwwwwwwwwww... shes so cute.. god bless her..
loving the new dinner table camera angle. it's like we're there with ya'll
Just made this tonight finally and it is delicious
Thank you
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.
Tank you guys for the recipe, I’m going to try this ! Love
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 like watch your recipe because Mr Lau, remember to me my father, he was Cantonese too. Saludos desde Mexico.
It looks so good 👍 A little bit Chinese hard liquor (baijiu) can be added before oil to enhance the flavor.
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 😊
This is a great channel! I am happy I have found it, or it has found me! 😅 If possible a plant based playlist which features videos with no animal products in would be really helpful 🙏🌱 Thank you for the fantastic content!
I buy some that has peanuts it is, super good! I'd love to give this a try.
As usual, love the recipes and content! 👍
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'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 has to be one of my favorite channels. I’m looking forward to making this. 🙏
我试过了，效果很好，谢谢老哥
不要客氣，非常感謝您的支持！老劉祝福您闔家安康！新年快樂！萬事如意！
I love Cantonese chili oil! Thanks for the recipe. Can Daddy Lau make Chewchao chili oil too? I’m Chewchao and I love the unique flavor but have no idea what constitutes the flavor in Chewchao chili oil.! Thanks!
Definitely will try your version. 👍
Whenever I make my version I always secretly add la chinata Spanish sweet smoked paprika.
Oooh great additions!
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
Thank You
thankyou uncle
I have recooked it and taste so good ❤
Thank you uncle Lau
Awesome i really learned a lot this video and thank you watching here in the Philippines 🇵🇭
Can dad talk about different types of woks and purposes. And how to season them correctly!! Cheers and thanks in advance!
Grandma Chili crisp is super addictive I tend to add it to alot of my recipes these days
Those song bring son great memories. Thank you for sharing your rendition.
We made nearly the same thing at our Italian meat shop, but we added toasted fennel seed so it was like making your bread Italian sausage flavored lol.
Wow thankyou will make this recipe.
Off topic but wanted to say thanks for all the help in using corn starch to get that silky glistening.
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!
I tried it today and it came out really well. Thank you Sir!
No wonder my chili hv mold..thanks alot Daddy's Lau great tips! U r really an expert...🥰 Thank you, Daddy Lau💞 I know why now and I always wonder why🤔🤔 U hv answer my question. Oh i love ur chili receipi so much! I will sure try it👍👍👍