Really awesome and noted the recipe for myself thanks 👍

Great 👏🏼 You made GOLD!

New subscriber sends Greetings from Tucson, Arizona USofA. I've been looking at recipes and think yours is the one I'm gonna try.

Outstanding!

Made this following your exact steps yesterday and it's the best chili oil I've ever made and even tasted. Absolutely fantastic!!

@flavorthoughts

7 ай бұрын

magnificent! I couldn't have asked for more, so so happy to hear that you're happy with the result 😋

Best recipe ever

Awesome!

Wow this looks spectacular!

@flavorthoughts

9 ай бұрын

thanks Anna 😉

I love that salt thing from Slovenia ❤️❤️❤️❤️❤️ now I will try recipes ❤️

Very professional presentation! I love this.

@flavorthoughts

Жыл бұрын

Oh thanks a lot Lars! 🙏

Wonderful video, will try it out tomorrow. Love your video style, perfect for me. NO TALK, to the point, looks gorgeous, relaxing music, not too long. Very well done :)

@flavorthoughts

7 ай бұрын

Wow, thanks a lot mate for the lovely feedback and your opinion on the videos. Very happy to hear you like the style of them. Have a good one!

wow this is really awesome! I will definitely try this at home soon!

@flavorthoughts

Жыл бұрын

Happy to hear buddy! Have fun trying the recipe 😊

simple to follow . . .spot on

@flavorthoughts

7 ай бұрын

Much appreciated Danny! 😉

This is awesome 🎉 best Lao Gan Ma I ever had 😁 Thank you for sharing 🙏🏻

@flavorthoughts

Ай бұрын

Much appreciated Espen! Thanks for your opinion, glad you like it😊

WOW what an awesome recipe. I love chilli oil. Will make it after getting all the ingredients. Thank you so much.

@flavorthoughts

Жыл бұрын

Awesome Theresa, happy you're going to try this recipe 😊 have fun!

Nice step by step procedure - beautifully presented.

@flavorthoughts

7 ай бұрын

Thanks a lot for the nice feedback, happy you liked it! Wish you lots of fun trying the recipes 😋

Black rice vinegar is quite expensive here, but balsamic made for good substitute. Great channel btw.

I buy this at the Chinese grocery store in Islamabad, Pakistan. Its delicious

Hmmmmm Aaaahhhaa mouthwatering, aroma comes here!! Out of mobile, magic know hmmmmmm😋😋😋😋.

wow delicious awesome

🙏THANK you 💖

Loved this. I made it last night . I actually have the same jar you have. And, I have become addicted to this sauce

@flavorthoughts

Жыл бұрын

Lovely! These jars are great aren't they? They work especially well as presents, the only downside is that they are empty far too quickly 😅

@marangelasp7462

Жыл бұрын

@Flavor Thoughts you are absolutely right, it goes quick. I am planning to buy a bigger one. I eat with everything now. Love it. Thanks

Amazing, will have to try. I'll need to find the sichuan pepper though

@flavorthoughts

Жыл бұрын

Hi Jean-François, sounds like great plan😊 You'll find them in most Asian stores by now and you also find a Link in my video description as well.

Incredible editing

Keep it in the fridge and use a clean dry spoon every time and it'll last longer

Subscribed by just seeing the name of your channel.. Loved the recipe too...want to use it for ladies finger steamed and stir fried.😊🎉

@flavorthoughts

Жыл бұрын

Thanks mate 😉I'm sure these will taste awesome together!

Great video! I've subscribed so that I don't miss anything else you post! I would be making it today except for that I am missing a few of the ingredients... cardamom, star anise, and black rice vinegar, only have white. But I will remedy that the next time I do groceries. The video was excellent, very easy to follow and very clear steps. A home run on your first at bat! 👍

@barcham

Жыл бұрын

Oops... I do have black vinegar, I just never think of Chinkiang Vinegar being rice vinegar, which of course, it is. LOL

@flavorthoughts

Жыл бұрын

Thanks a lot for looking by and your lovely words. You could also go for a half-half mix of white rice vinegar and dark soy sauce I guess. But even better that you've found a bottle Chinkiang 😊 Wish you a great day and have fun trying the recipe

@ivorscrotumic3556

Жыл бұрын

@@flavorthoughts Balsamic works too.

No msg, the best chilli oil ever!

@flavorthoughts

7 ай бұрын

Thanks for your thoughts mate!

Delicious thank you, I made it this afternoon!

@flavorthoughts

Жыл бұрын

Thank you Jean. Great to hear you tried the recipe, hope you like it 👍

I used the same amounts but ended up having a fluid oil instead of that thick oil that you have. In the video, the amount of paprika, etc. differ look different between 1:10 and 1:21.

Looking forward to hearing how you liked the Sichuan Chili Oil and for which kind of dishes you’re using it? Check my authentic Sichuan Mapo Tofu Recipe here: kzread.info/dash/bejne/gXZ8uLSbaJXYiZc.html This is also my first ever video recipe on this channel: Let me know what you liked about the Video and any tips to improve. Love to hear from you and thanks in advance!

@freespeech515

Жыл бұрын

I made a chili once it become bitter. Never touched again. it still in two bottles for 2 year. Need to throw out

@roseline4213

Жыл бұрын

I eat it direct on flat bread lol . I am addicted to it😅🤣 .

Beautiful. So elegantly and clearly shown. Do make more Chinese food videos.

Super

Wow! You got so many views on your first video any secret? Love your style

I suggest oil temperature should heat up at least 140-190°C. Sesame mix with chilli powder first. In this way, chili oil will be more flavorful. Higher oil temperature may cause chilli overcook, so we can add viniger and sesame oil to cold down when the chilli oil is red and flavorful enough.

@flavorthoughts

Жыл бұрын

Hi there! That's a good point regarding the oil temperature! I did several batches around these temperatures too but had problems burning the aromatics. That's why I had better experiences working with lower temperatures (especially with fresh aromatics like garlic and ginger) but therefore infusing for 30min or longer. This is what worked best for me, but I also covered this on my Blog in more detail 😊

@hamburgerfatso

Жыл бұрын

@@flavorthoughts maybe take out the aromatics, then heat up high before putting into oil

@renerenault

9 ай бұрын

I would think the same. I have difficulty believing that the dry chili would cook like in this video at a temperature at around 60 degrees Celsius. I will do as described here, remove the aromatics and turn up the heat at bit and then pour...

Substituted the paprika with kashmiri chili, everything else like in the recipe. Wonderful !

@flavorthoughts

Жыл бұрын

That sounds like a great addition Markus!😋 Happy you like the chili oil

Very cool 😎... Fun editing style and cool spices. I intend to use gojugaru instead of paprika and red chilli flakes. I like how you broke down the steps ....made it easy to organize

@flavorthoughts

Жыл бұрын

Hi Ansu, happy to hear and thanks for the comment! Oh yeah, gojugaru sounds interesting aswell, I also think that its flavors would fit very well to a chili oil. Actually have some in my fridge, need to try that aswell on the next badge 😊 have a good one!

@bonnadowns524

Жыл бұрын

Thanks you so much for your recipes🙏👌👍

So you also made the music? Sounds very cool! Really like it 👌

@flavorthoughts

Жыл бұрын

Hey Rebecca. No no the music is not mine 😊 All tracks I use are from Artlist.io

@rebeccarose1866

Жыл бұрын

@@flavorthoughts good taste anyway🖖

can we put it under direct sunlight for longivity?

Very Very cool

@flavorthoughts

Жыл бұрын

Glad you like it 😉

Hmm.. Could you basically use five spice instead of the first batch of aromatics? Nice tutorial!

I'm gonna try smoked paprika powder instead.....see how that works out 😋

Nice video bro, well explained , thanks, will try receipe 😊

@flavorthoughts

Жыл бұрын

thanks to you for watching! And happy cooking 😎👍

Appreciate the temps in Celsius. 👍

The chilli flakes look a lot more powdery than normal. Did you ground them beforehand or did you buy them that way?

😋

I I ate in the Far East, I tried to make it myself and it didn't work. I didn't know his name either. It's pretty complicated. It was a very good recipe.

Looks fabulous, I would put it on everything, well almost! :) I'm not sure though, why you only put the Sichuan peppers in with the aromatics and not in the actual oil. Guess that's what I'll do. Put them in the oil as well. :D

@flavorthoughts

Жыл бұрын

Great comment, thanks Jody. Thats what I do too, or at least I couldn't imagine without together with eggs, rice or for dumplings 😋 Regarding the Sichuan Peppers I was actually thinking about the same once too. Maybe grind them coarsely first and then mix into the chili flakes. Or of course the whole corns after the infusion. 👍

I'd like to try this recipe - what oil can be used instead of rapeseed oil? Thanks

@flavorthoughts

6 ай бұрын

Hi! Thanks for the question. You can also use another neutral oil like vegetable oil. You'll find further details to the topic in my blog post here: flavorthoughts.com/homemade-chili-oil/

@AllGrowing

6 ай бұрын

Good, thanks, I'll check it out!@@flavorthoughts

any reason not to toast the sesame seeds or? They are so much more fragrant and flavorful when toasted

@flavorthoughts

Жыл бұрын

Hi friend! You're absolutely right 👍 I used pre-toasted ones but forgot to write it in the video. In the recipe on my blog flavorthoughts.com/sichuan-chili-oil/ it's the right way.

@flopraiser7504

Жыл бұрын

@@flavorthoughts Ahh makes sense. Might make this sometime it reminds me of Sambal we eat in the netherlands

Can you add alil more oil so it is a little more runny?

@flavorthoughts

7 ай бұрын

Hi Bernel, thanks for the question! Thats a good point, I also adjusted the amount of oil to 200ml on the Blog as it might be a little thick sometimes. If you like it even more on the runny side, you can easily go up to 250ml or even 300ml.☺

Looks really good one question Y not msg in chili oil?

@flavorthoughts

7 ай бұрын

Hi! You can use msg if you like, but in my opinion there is no msg needed as the chili oil offers a lot of complex umamy flavors already.☺

@Blackfire970

7 ай бұрын

@@flavorthoughts ooh ok thanks for clearing that up

請問調味料可以打出來嗎？

Is regular rice vinegar a good substitute for black rice vinegar?

@flavorthoughts

7 ай бұрын

Yes, you can absolutely use normal rice vinegar or even a half half mix of rice vinegar and soy sauce.

@c9rm3n

4 ай бұрын

​@flavorthoughts so I love this! I was telling a friend about it. They expressed interest, so I offered to make one for them. I forgot one ingredient. But they told me it is "a culinary master piece." And I wanted to say thank you for helping me elevate the hot chili oil. It's all you and a few other youtubers.

@flavorthoughts

4 ай бұрын

Wow that's awesome mate. Happy you ended up with a lovely chili oil you enjoy. Thanks for trying the recipe 😊

Do you have Chinnese Plum sauce recipe, please

@flavorthoughts

Жыл бұрын

Sadly not, or not yet, but there is another famous chinese dish coming next week 😋

@narniadan

Жыл бұрын

@@flavorthoughts 😊O.k! Thank you

YUM

Hi, in the video, when boiling the aromatics, the oil is well above 60° degrees, if not well above a 100° --- why is that?

With the thermometer made in Germany and the sesame oil that we can buy here at EDEKA, are you based here in Germany? Greetings from Tangstedt bei Pinneberg!

@flavorthoughts

7 ай бұрын

Hi Peter, you paid close attention, well done 😉 I'm from Bern, Switzerland but I actually bought the sesame oil used in the video at Marktkauf in Germany 😀👍 Liebe Grüsse nach Tangstedt und weiterhin viel Spass beim Kochen

is it possible to ferment it?

@boyan3977

Жыл бұрын

There's sugar in it, so the answer is yes. After the hot oil all good little critters will be dead, however. So you'd have to induce something that will kickstart it for you. Maybe create a fermented hot sauce on the side and use some of the juices? Tbh I think it wouldn't induce much funk still, because there's only the actual sugar that can be used by the yeasts. On top of that: Do be aware that oil is an anaerobe environment, so there's always that chance of butolism. This is highly toxic. Maybe just skip fermenting this. Best thing you could do is make fermented chilies, dry them, turn them into flakes and use that instead?

Mexicans have something similar called “salsa de aceite” 🔥🤤

Not gonna lie, when I made the intro music on this vid for artlist, I could have never imagined a better video to go with it. I was just looking for a chili oil recipe lol

@flavorthoughts

Жыл бұрын

Thats awesome mate! Fun to hear😊 I love your music, already used another track of yours for a new video. Thanks and keep up the great music 💪

Is that a mix of Sichuan pepper and chilli flakes, or all Sichuan peppers. Thanks.

@flavorthoughts

10 ай бұрын

Hi mate, it's only chili flakes, I only added Sichuan Pepper for the infusion later.

@squange20

10 ай бұрын

@@flavorthoughts I watched the video again, and yes, noticed that you had used the Sichuan pepper corns to infuse the oil. Thanks for the reply. I shall certainly try this out.

Delicious But like it .thanks

@flavorthoughts

Жыл бұрын

Cheers Mala 👍

How long can this sauce be saved ?

@flavorthoughts

Жыл бұрын

You can keep it for weeks or even several months. Just be sure the jar was sterilized before and/or you are using clean spoons when using the chili sauce. 😉

@5bLucky

Жыл бұрын

@@flavorthoughts Thanks and much appreciated!

Ohne die Musik wäre das Video sehr viel angenehmer….. Aber trotzdem danke, das Rezept klingt super.

Can we store them for a months ?

@flavorthoughts

Жыл бұрын

Sure, when the jar or the glass is sterilized before, you can keep it easily multiple months in the fridge and I normally have it at room temperature for several weeks and never had a problem.

@markusweinreich199

Жыл бұрын

@@flavorthoughts It works also without sterilisation. Done it multiple times, never went bad.

would avocado oil suffice?

@alexanderg.9131

Жыл бұрын

yes because its neutral too

60°C? Isn't that warm water temperature?

Fuck yeah Boi ❤👍🏽😎

No MSG? Uncle Roger disappointed....

@flavorthoughts

Жыл бұрын

Probably yes 😅👍 or disappointed cause it's not a fried rice recipe.

@anendu

Жыл бұрын

Haiyaaa

@mariawerner8447

Жыл бұрын

I lived in China for two years and developed a raging MSG allergy. I was 42 at the time, and had never been allergic to anything. Now I go into anafylactic shock if I accidentally ingest it (E621)

@EphemeralThought

Жыл бұрын

@@mariawerner8447 That must be terrible, since MSG is in so many foods, naturally occurring and added!

@AdrianCHOY

Жыл бұрын

MSG need not be always present. I m fine with or without it. 味精 = MSG

looks interesting, think the pace could be faster though. Thanks for the recipe :)

@flavorthoughts

Жыл бұрын

Thanks mate! That's a good point, I'll keep that in mind for the next edit 👍

@karerabbe7829

Жыл бұрын

@@flavorthoughts no not at all, it's perfect👌 If anything go a tad slower as well on some parts

Is it actually about 150ml? I swear 1 cup is > 150ml

@flavorthoughts

Жыл бұрын

Hi friend! Thanks for the note. You're totally right, that was a mistake in this video as I was not used to measure in cups, I probably meant a small cup full of oil but measured in "US cups". I actually used 150ml, so then it shoud be around 0.64 cups then 😊

2days a go my first home made chili oil failed overheated burnt, 🤧

@flavorthoughts

Жыл бұрын

Hi there! Sad to hear your first chili oil overheated. Did you try this recipe or another one? Normally, some other recipes suggest a higher infusion temperature around 140°, but cause I had several problems with burning the aromatics myself, I lowered the tempersture down to around 60°C on my recipe. If you stick to these temperstures you shouldn't have any problems with burnt aromatics anymore. You can also take out the garlic and ginger out od the oil earlier if you see rhem getring too dark. 😊

@CetinAmsterdam

Жыл бұрын

@@flavorthoughts ​ No it wasn't your recipe another it was even my own mistake didn't focused enough with hot oil, you explained clear even with vinegar I will definitely try your recipe to thanks for the reply 🙏🏼

Why put the jar in the hot water? Did I miss it

@flavorthoughts

Ай бұрын

Thanks for the question! This is to sterilize the jar first, you can skip that if you're sure you've a clean jar.

Awesome my next batch will use what I learned here. Your words were way too fast.

@flavorthoughts

7 ай бұрын

Hey there! Fantastic, have fun trying the recipe 😋

what if there's no cardamom

1 Cup is not 150ml but 250ml 😉

I did a similar recipe but probably used a bad chilli flakes that had a lot of seeds and it made the oil unbearably hot/spicy.

@flavorthoughts

Жыл бұрын

Maybe you used "normal" crushed red peppers? They have much more seeds and also hotter as you said. Sichuan or Korean chili flakes have a richer & sweeter aroma and mostly less seeds. Here you'll find the sichuan chili flakes: amzn.to/3MABmou

🤷🏼‍♂ but you forgot the "Gutter Oil" to make it "authentic" street food

@Randy7201

7 ай бұрын

Which garage we find that oil..I asked around at all motor mechanics they dont have that oil

Naja das mit dem schnippsen hättest dir sparen können.. sonst sehr lecker

1 cup does not equal 150ml

。。。。不太对

I was about to start rapping

Just not hot enough for my numbed taste buds.

Canola oil ruined it for me.

@flavorthoughts

7 ай бұрын

Hi Allan, thats sad to hear. Did you have a bad batch of oil or do you know what went wrong? Otherwise you could also try another neutral oil like mentioned on my Blog: flavorthoughts.com/homemade-chili-oil/

@allangrabowski2600

7 ай бұрын

All batches are BAD.. No one should eat canola oil. What I meant was that you lost me as a viewer. Avacado is best but I will use olive oil. I want all my food to be beneficial to my health

100 ingredienses that nobody have :-( Again...

Too thick

Quite easy to make this. It comes in a bottle for $5. What a huge waste of time

Looking at your fingers…smoke too much? 😢

@flavorthoughts

Жыл бұрын

No I don't smoke.

Szechuan … not sichuan

@grouchypatch9185

Жыл бұрын

He is correct. This chilli paste came from Sichuan, China. Szechuan is anglised.

Ever heard of talking?

I don't need to make it, go to the store and get a jar for $4.00.