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How To make Chinese Chili with Peppers
3/4 lb Ground lamb
1 tb Dark soy sauce
1 tb Dry sherry
1 tb Hoisin sauce
1 Green bell pepper
1 Red bell pepper
1 Yellow bell pepper
1 sm Yellow on1on
2 tb Cornstarch
2 tb Peanut oil
1 tb Finely minced fresh ginger
4 Cloves garlic, finely minced
SAUCE:
1/2 c Chicken stock
2 tb Dry sherry
2 tb Hoisin sauce
2 tb Oyster sauce
1 tb Bean sauce
1 tb Oriental sesame oil
1 tb Distilled white vinegar
1 1/2 ts Chinese chili sauce
Stir-fried ground meat and diced vegetables in a spicy sauce produce an Oriental "chili" that can be mounded on steamed rice or buttered noodles to make a quick and satisfying dinner. ADVANCE PREPARATION: In a bowl, thoroughly combine lamb, soy sauce, sherry, and hoisin sauce. Set aside until ready to cook. Seed and stem peppers, then cut into 1/2 inch cubes. Peel and coarsely chop onion. Set peppers and onion aside. In a small bowl, combine sauce ingredients; set aside. LAST-MINUTE COOKING: Stir cornstarch with an equal amount of cold water, then set aside. Place wok over highest heat. When wok becomes very hot, add 1 tablespoon peanut oil to center, then roll oil around sides of wok. When oil just begins to smoke, add lamb and stir-fry, pressing meat against the sides of the wok, until it loses its raw color and separates into small pieces, about 3 minutes. Transfer to a work platter. Immediately return wok to highest heat and add remaining tablespoon peanut oil to center. Add ginger and garlic and saute for a few seconds. Add vegetables and stir-fry until peppers brighten and onion becomes transparent, about 2 minutes. Return lamb to wok and pour in sauce. Bring sauce to a low boil, then stir in a little cornstarch mixture to lightly thicken. Reduce heat to low and simmer for 2 minutes. Turn out onto a heated platter or individual plates. Serve at once with steamed rice, noodles, or bread. Serves: 2 as an entree; 6 to 8 as part of an Oriental meal. MENU IDEAS: Easy dinner for 4 - Chinese Chili with Peppers (double recipe); Onion Bread (double recipe; cook before guests arrive, and reheat in oven); Steamed Corn with Chinese Herb Sauce; ice cream and coffee. Notes: This dish is excellent made with ground pork, beef, or lamb, but not with ground veal, chicken, or turkey. To simplify any stir-fry dish, substitute 3/4 pound ground meat (pork, beef, or lamb) for the cubed or sliced meat or seafood. This shortens the preparation time but results in an equally good dish. From "Pacific Flavors, Oriental Recipes for a Contemporary Kitchen", Hugh Carpenter, Stuart, Tabori and Chang, N.Y., 1988. ISBN 1-55670-333-3.
Posted by Stephen Ceideberg; May 17 1993.
How To make Chinese Chili with Peppers's Videos
Chinese Red Chili Paste Recipe By Food Fusion
A very important sauce for upcoming chinese recipes which will give them restaurant flavour. Make it in advance get ready to add that secret touch to your recipes. #HappyCookingToYou
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Chinese Red chilli paste
Recipe in English:
Ingredients:
Secret Red Chili Paste:
-Lehsan (Garlic) cloves 125 gms
-Lal mirch powder (Red chili powder) ½ Cup
-Tomato ketchup 4 tbs
-Safed mirch powder (White pepper powder) 1 pinch
-Namak (Salt) 1 pinch
-Pani (Water) ½ Cup or as required
-Oil 1 Cup
Directions:
For Secret Red Chili Paste:
-In chopper,add garlic,chop well & set aside.
-In bowl,add red chili powder,tomato ketchup,white pepper powder,salt and water,mix well & set aside.
-In wok,add oil,chopped garlic and fry until golden brown.
-Now add prepared red chili paste,mix well and cook until oil separates (3-4 minutes) & set aside.
-Can be store in air tight container for up to 1 month on shelf.
Spicy Garlic Chili Paste (Super EASY!)
#shorts #spicy #garlic #chilipaste
MOM'S CHILI OIL
Hello Nyob Zoo All!
Chili oil is eaten and loved all over the world. I wanted to share with you all my mom's chili oil recipe. It's so easy yet SO MOUTH DROOLING ADDICTING. It's the chili oil I love to put on all my noodle soups, dumplings, stir fry, eggs, etc. It's amazing on lots of different dishes. This chili oil is on the mild side. So if you want this extra spicy, you have the flexibility to do so. So give it a try and see if this one is up your taste buds.
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#momsrecipe #chilioil
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About Cindy
My Name is Cindy Her, I am a full time Pastry Chef in the Pacific Northwest and part time food content creator for C.HerCreations (C.HawjCreations). I specifically focus on Hmong food I grew up eating but I also venture into other South East Asian food as well.
As a second generation Hmong American woman, my goal is to teach you what Hmong people love to eat, what we cook, how we cook it, how it has evolved, and how we enjoy it. I want you to learn a little bit more about the Hmong food culture and I hope you all stay tuned on this culinary adventure with me. As always, happy cooking :)
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Sichuan Chili Oil: How to make perfect authentic chinese chili oil at home
This Video will show you in 5 steps how to make authentic and savory Sichuan Chili Oil at home. You’ll learn one of the key factors for a great Chinese chili oil: the infusion of the oil with aromatics. While traveling through China for 3 months, I fall in love with the flavorful and authentic Chinese chili oil and its versatile use.
You can use Chinese chili oil to spice up noodles, soups, dumplings, or even your breakfast eggs and I’m sure you’ll love it as much as I do!
PRINTABLE RECIPE:
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// INGREDIENTS IN THIS RECIPE
Sichuan Chili Flakes:
Black Rice Vinegar:
Sesame Seeds:
Sesame Oil:
Black Cardamom:
Sichuan Pepper:
Cinnamon Sticks:
Bay Leaves:
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Move Over Huy Fong! The BEST Homemade Chili-Garlic Sauce!
This homemade chili-garlic sauce recipe is much like Huy Fong chili garlic sauce, but is freshly made with no preservatives. Super easy to make and customize for flavor and heat level. I use this in SO MANY recipes, it is a serious FLAVOR BOMB!
CHAPTERS:
0:00 Why make a Homemade Chili Garlic Sauce
0:43 Ingredients
1:03 Heat Level
1:32 Remove Pepper Stems
2:01 Garlic
2:30 Add Vinegar, Sugar, Salt & Pepper
3:11 Process Sauce
3:30 Add Water or Vinegar
4:36 Simmer Sauce
5:00 Variations - Fish Sauce
5:38 Thickness
6:07 Heat Factor
6:49 Sauce or Paste - Thickness
7:30 Compare to Huy Fong Brand
9:06 Uses
9:57 Other Recipes
THINGS YOU’LL NEED:
4 ounces spicy chili peppers – This works for any pepper of choosing. I used a bunch of Fresno peppers. Use a variety.
4 cloves garlic chopped
2 tablespoons white vinegar
1 teaspoon sugar
Salt and pepper to taste
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I had so much fun making this! What other videos would you like to see?
-Mike
#spicyfood #chiligarlicsauce #chilisauce #sauce #saucerecipe
How to make Chili Oil ***EASY 5 MIN RECIPE*** CHINESE HOT SAUCE (中国辣椒油)
IMPORTANT NOTE - Please be super sure that the glass jar you are using is heat proof before pouring in the hot oil OR use a heat proof container first to make the oil then when it has cooled down completely, transfer into a glass jar of your choice
LAY HO MA everyone! I'm so excited to have filmed this to share with you - it was a highly requested recipe! Plus, I'm Chinese so I'm not sure why this episode was not filmed sooner! Nonetheless, join me in today's episode and learn how to make Chinese chili oil from scratch! Let's begin.
Ingredients:
4 tbsp red pepper powder (find this at Asian grocers)
2 tbsp toasted white sesame seeds
1 tsp sichuan peppercorns
1 star anise
1 bay leaf
1 tsp sesame oil
1 cup grapeseed or vegetable oil
1 small piece ginger
Directions:
1. In a mason jar, add in all the dry ingredients. Crush the peppercorns in a pestle and mortar
2. Add the sesame oil into the jar
3. Heat the oil in a saucepan over medium high heat for about 3-5min
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
7. Let the incredible flavour infuseeeeeeeeee!
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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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