All posts tagged: Sauce

Make Your Own Mild and Fragrant Chili Oil

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Every Asian culture has its own iteration of chili oil. I love the aroma and extra oomph chili oil adds to any dish; however, I cannot take the heat. Since last year, I started to experiment with making my own mild version and I finally got the right chili ratio that just gives it a nice kick without making it a torture device for my mouth. Make this easy chili oil recipe today and it will become a staple in your kitchen. Difficulty: Easy / Servings: 2.5 cups of chili oil/ Time: 1 hour Ingredients: 2 and 1/2 cup of vegetable oil 1/3 cup of coarse Korean chili pepper flake (gochugaru) 1/3 cup of Sichuan pepper flake 5 star anise 1 cassia cinnamon stick 3 tablespoons of Sichuan peppercorn 2 black cardamon pods 1 tablespoon of sand ginger 2 teaspoons of cloves 2-3 shallots halves 4-5 crushed garlic cloves Directions: On the lowest heat setting that you have available on your stove, simmer 5 star anise, 1 cassia cinnamon stick, 3 tablespoons of Sichuan peppercorn, 2 …

Bánh Mì Series: Vietnamese Garlic Mayonnaise

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I spent the early years of my childhood in Vietnam.  One memory that stood out in my mind is going to buy banh mi (the famous Vietnamese take on the sandwich bursting with flavors of the colonial French and the many herbs and vegetables of the Vietnamese countryside).  This sandwich would be smothered in a garlicky mayonnaise, creamy pate, various cold cuts, pickled carrots and radishes and topped with cilantro, soy sauce and hot pepper paste.  Many of the ingredients are not easily available in most US cities but I can replicate that memory with just good homemade mayonnaise and crusty french bread. This recipe makes approximately 1 cup of garlic mayonnaise and can last 2-3 weeks in the fridge.  You will need 3 very fresh egg yolks as this is a “raw” recipe.  In addition, you should have a small food processor.  I have a Proctor and Silex 1 ½ cup food chopper.  Ideally you should have a food chopper/processor with a spout for this recipe. You will see why the spout is important …