Chili Oil
These are becoming an obsession for me. There was a take away store next to my former office that did these, and it was at least a once a week lunch. Having moved from that office, I’ve missed my noodles. And the FIERY red chili oil they were served with.
From Wikipedia:
Biangbiang noodles, alternatively known as youpo chemian in Chinese, are a type of noodles popular in the cuisine of China’s Shaanxi Province. The noodles, touted as one of the “eight strange wonders of Shaanxi” (陕西八大怪), are described as being like a belt, owing to their thickness and length.
The noodle is broad and hand-made. It was originally part of a poor man’s meal in the countryside, but has recently become renowned due to the unique character used in its name.
Dishes with this noodle are often topped with lots of red hot peppers for the cold winter in Shaanxi.
A follow on post will cover how to create the dough and hand pull the noodles, but this post shall cover the creation of the oil. A number of people create this by simply steeping red pepper flake in hot oil. I shall of course add the rougechef twist.
I picked up some of the less available items at Kalustyan’s.. One place I am not allowed in without supervision.
Chili Oil
Ingredients
- 2 cups neutral oil Vegetable, peanut, etc
- 5 ea Star Anise
- 1 stick Cinnamon Stick
- 3 tb Sichuan Pepper corns
- 3/4 cup Crushed Red pepper flakes or asian chili powder
- 1 tsp Salt to taste
- 1 knob ginger root Peeled and Diced
- 10 ea Thai Chili peppers Washed, Diced, Minced
- 3 cloves garlic Peeled, Minced
Instructions
- Add all but the chili powder and salt to a small sauce pan
- over medium heat, bring the oil to 180 degrees Simmer for 20 minutes, watching closely.
- In a heat proof bowl, mix the salt and chili powder
- CAREFULLY, strain the oil over the chili powder mixture
- Stir well and let cool, ~ 4 hours
Notes
Filed
under: Asian, Condiment, Cultural-Misappropriation, Ingredient, Sauce, Vegan, Vegetarian
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