HOW TO MAKE CHILI OIL | COOKBOOK EDITION

LAY HO MA everyone! Do me a solid and don't skip this episode if you're not into spicy food! This chili oil is not really all that spicy, but rather extremely aromatic and smoky. It is an amazing flavoured oil to have on hand for many Asian dishes. Join me in this episode and learn how to make Chinese chili oil. Let's begin.

INGREDIENTS:
2 tsp Sichuan peppercorns
4 tbsp red pepper powder/gochugaru*
2 tbsp white sesame seeds
1 star anise
1 bay leaf
1 tsp sesame oil
1 cup grapeseed oil
1 small piece of ginger

*find Korean red pepper powder/gochugaru in Asian grocery stores
DIRECTIONS:
1. Crush the peppercorns in a pestle and mortar. Then, add all of the dry ingredients into a mason jar

2. Add the sesame oil into the jar

3. Heat the grapeseed oil in a saucepan over medium high heat for about 5-8min

4. Place the ginger in the oil

5. When the ginger turns golden brown, remove it, and turn the heat off

6. Carefully pour the hot oil into the mason jar
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube 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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Видео HOW TO MAKE CHILI OIL | COOKBOOK EDITION канала Wil Yeung - Cook With Confidence