THE LEGENDARY CHILI GARLIC SAUCE UNLOCKING THE SECRET
Hello guys! Welcome back to my channel. Today I'll show you how to make a chili garlic sauce. This recipe will make your garlic crispy, fiery hot, and flavorful. It will make you eat more.
Chili Garlic Sauce
Cook time: 15 minutes
Prep time: 5 minutes
RECIPE:
100g Red Chili
1cup Dry Chili
3bulb Garlic
2tsp Salt
2tsp Brown Sugar
2TBSP Soy Sauce
2 1/2cup Olive Oil
*Fry garlic until it changes color to yellow, and then add your fresh chili.
*Cook it for 10 minutes in a low heat.
*Add dry chili and brown sugar continue cooking for another 5 minutes.
*Turn off the heat and add the soy sauce.
*Let it cool down before putting it inside the container.
TIPS:
*When chopping the chili you should wear a plastic gloves, so that the heat won't transfer to your hands.
*Fry garlic until it changes the color to yellow, not brown. Brown color of the garlic gives you bitter taste.
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How to Cook the Perfect Scallops w/ Asparagus in 10 mins • Chinese Seafood & Vegetable Recipe
How to cook Chinese Style Pan Seared Scallops with Asparagus 扇贝炒芦笋? This is a super easy dish to put together and super yummy too! You just need to thaw the frozen scallops properly to get the best results. Also, by cooking this dish at home, you save a lot more money because this dish is very expensive if you order it at the restaurant.
Refer to the ingredient list below or go to our website here for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 4
Blanching asparagus
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1/2 teaspoon of salt
A few drops of cooking oil
9 plump stalks of asparagus
Pan-sear scallops over medium heat
(New Zealand scallops recommended)
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8 scallops
Making the gravy
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3 cloves of garlic - chopped
1/2 cup of water
1/2 teaspoon of chicken stock powder
1.5 tablespoons of oyster sauce
1/3 teaspoon of sugar
Some cornstarch solution
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Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!
Granite Wok Pan:
Cooking oil:
Frozen scallops:
Chicken stock powder:
Oyster Sauce:
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If you like this recipe, you might like these too:
Sautéed French Beans w/ Minced Pork & Preserved Olive Veg
Garlic Chives w/ Bean Sprouts & Salted Fish
Stir Fry Bean Sprouts with Salted Fish 咸鱼炒豆芽
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
Chinese Salt and Pepper [Anything]
Salt and pepper dishes! Probably the most internationally famous are the Cantonese sort of these, but they're a style that you can see throughout the country.
0:00 – What is salt and pepper seasoning?
1:57 – Version 1, salt and Sichuan pepper seasoning
2:59 – Version 2, salt and white pepper seasoning
3:35 – How to salt and pepper anything
4:17 – Salt and pepper mushrooms
5:45 – Salt and pepper ribs
7:21 – Community Sponsor, Mutclord Whetstones
8:18 – Other salt and pepper mixes?
MUTCLORD WHETSTONES
Link is here, be sure to click the coupon to get 15% off:
HOW TO MAKE THE SALT & PEPPER MIX
* Whole Sichuan peppercorns (花椒) -or- white peppercorns (白胡椒), ~1/2 tbsp
* Salt, ~1/2 tsp
* MSG (味精), 1/4 tsp
Over a medium-low flame, toast the peppercorns for about three minutes until fragrant (and if using Sichuan peppercorns, until the peppercorns have a slight oily sheen to them). Transfer to a mortar, pound into a powder. Pass the powder through a fine mesh sieve to catch the bits that aren't broken down enough - you should have about 1 tsp of powder in the end.
Toast the salt and also pound that into a powder. If your MSG is the sort that's larger crystals, also pound that into a powder as well.
The final ratio of the mix will be 1 tsp toasted and pounded peppercorns, 1/2 tsp toasted and pounded salt, and 1/4 tsp MSG.
SALT & PEPPER MUSHROOMS
This dish is originally a Sichuan dish, and goes great with the Sichuan peppercorn version of the salt & pepper mix.
* Oyster mushrooms, 500g
* To marinate: salt, 1/4 tsp; sugar, 1/2 tsp; soy sauce (生抽), 1/2 tsp
* Starch coating: cornstarch (玉米生粉), ~3 tbsp and rice flour (粘米粉), ~3 tbsp (the rice flour can be subbed with additional cornstarch)
* Oil, for deep frying
* Salt & pepper seasoning from above (it should be ~1.75 tsp)
Wash your mushrooms, then blanch for about three minutes. Remove, let them cool down. Once they're cool enough to handle, squeeze out the liquid that's in the mushrooms. Pat dry. Mix with the ingredients from the marinade.
Immediately before frying, mix the mushrooms with the starch. Get a wok of oil up to ~180C (or until bubbles are rapidly forming around a pair of chopsticks), and drop the mushrooms in one by one. Fry until they've released their moisture and feel obviously 'hard' if you pulled a pair of chopsticks through them, ~7 minutes.
Remove the oil from the wok. Wipe with a paper towel. Over a medium-low flame, combine the mushrooms with the salt & pepper seasoning in the wok.
SALT & PEPPER RIBS
This dish is originally a Cantonese dish, and goes great with the white peppercorn version of the salt & pepper mix.
* Pork ribs, cut into ~2 inch sections, 1kg
* For the alkaline soak: sodium carbonate (碱面) -or- kansui (枧水), 1 tsp; enough water to submerge the ribs
* To marinate: salt, 1/2 tbsp; soy sauce (生抽), 1/2 tbsp; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1/2 tbsp
* Starch coating: cornstarch (玉米生粉), ~3 tbsp and rice flour (粘米粉), ~3 tbsp (the rice flour can be subbed with additional cornstarch)
* Oil, for deep frying
* Garlic, 1 clove, minced
* Salt & pepper seasoning from above (it should be ~1.75 tsp)
* Optional: mild chilis -or- bell pepper, mix of green and red (for looks)
Soak the ribs with the alkaline solution for one hour. Then drain, and leave the ribs running under a trickle of running water for 5-10 minutes, jostling every so often.
Remove the ribs, and move to a towel/rag. An old t-shirt is perfect. Wrap the ribs and *really* make sure you've dried them out. I like to also pat dry with a paper towel for good measure. Transfer to a bowl, marinate the ribs.
Immediately before frying, coat the ribs with the starch. Fry the ribs at 145C for about 5 minutes, or until a chopstick can poke through. Remove, crank the temperature to ~195C, give a second fry for ~30 seconds.
Remove the oil, wipe down the wok. Medium low flame, fry the garlic until fragrant. Add the ribs, mix. Add the seasoning, mix. Add the optional chilis, mix.
SICHUAN PEPPERCORN SOURCING
In this video we used quality Sichuan peppercorns - often the ones exported to the west can be seed-y, stem-y, and generally a little sad. For good Sichuan peppercorns online, check out Mala Market, Fly By Jing, or 50 Hertz:
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):