Chinese Pantry Archives - Red House Spice https://redhousespice.com/category/chinese-pantry/ Chinese Recipe Central Sat, 09 Nov 2024 11:32:01 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.1 https://redhousespice.com/wp-content/uploads/2016/12/cropped-Logo-32x32.jpg Chinese Pantry Archives - Red House Spice https://redhousespice.com/category/chinese-pantry/ 32 32 120097697 Chiu Chow Chili Oil (潮州辣椒油) https://redhousespice.com/chiu-chow-chili-oil/ https://redhousespice.com/chiu-chow-chili-oil/#comments Sat, 09 Nov 2024 11:32:06 +0000 https://redhousespice.com/?p=37258 A fragrant, spicy flavor booster, Chiu Chow chili oil tastes best when homemade with fresh ingredients and balanced seasonings.

The post Chiu Chow Chili Oil (潮州辣椒油) appeared first on Red House Spice.

]]>
A fragrant, spicy flavor booster, Chiu Chow chili oil tastes best when homemade with fresh ingredients and balanced seasonings.

chiu chow chili oil in a bowl and in jars.
Jump to:

When it comes to Chinese kitchen staples, chili oil or hot sauces are hard to ignore. Today’s recipe, Chiu Chow Chili Oil (潮州辣椒油), is an exciting addition to my homemade condiment collection. I’m sure you’ll love it just as much as my recipe for Classic Chinese Chili Oil, one of the most popular posts on this blog.

Chiu Chow (or Chaozhou/潮州) refers to a city in China’s southern Guangdong/广东 province (aka Canton), renowned for its culinary heritage. The chili oil named after this city is rich in garlicky, aromatic flavors with a subtle hint of sweetness.

While ready-made Chiu Chow chili oil is available on store shelves, I find it’s often too salty and lacks fragrance. Now that I’ve perfected this homemade version, I can’t wait to share it with you! After all, nothing beats an additive-free, preservative-free homemade sauce, right?

scooping out chiu chow chili oil from a jar.

Compared to other homemade spicy condiments I’ve shared, here’s what makes Chiu Chow chili oil unique:

  • It involves frying fresh chili and garlic in hot oil, unlike Chili Garlic Sauce, which doesn’t require cooking.
  • It primarily uses fresh chili, setting it apart from Sichuan Chili Oil, which uses only dried chili.
  • Choose chili peppers that suit your heat tolerance.
  • Fry the ingredients over low heat. Do not rush the process.
  • Mind the container hygiene to prolong the life of the sauce.

Here are the ingredients you need to make Chiu Chow chili oil:

ingredients for making chiu chow chili oil.
  • Fresh chili peppers: See the next section for more details on this key ingredient.
  • Chili flakes: Add extra heat and a more vibrant red color.
  • Garlic: Be generous with this aromatic booster.
  • Onion: Used to infuse the oil.
  • Neutral cooking oil: Such as sunflower, canola, corn, or vegetable oil.
  • Soy sauce: Adds an umami taste.
  • Salt: Enhances the savory flavor and extends the sauce’s shelf life.
  • Sugar: Offers a hint of sweetness that complements the heat.
  • Sesame oil. Adds extra aroma and a nutty taste.

Note: See the recipe card at the end of the post for quantities.

Choose chili peppers

For my homemade Chiu Chow chili oil, I combined two types of red chili peppers: Dutch red chilies (similar to Fresno pepper, red Jalapeño), which have a mildly hot, slightly sweet taste, and bird’s eye chilies, which bring a much higher level of heat. The ratio I used is about 3 to 2 in weight, creating a medium-high level of spiciness that suits my family’s preferences.

Feel free to use my choices as a reference and select the types of chili peppers that best match your own taste. This also applies to the choice of chili flakes, which can vary in heat level too.

Step 1: Prepare the ingredients

Wash the chili peppers under running water, then shake off most of the water. Use a towel to wipe off any remaining liquid on the surface, or let them sit overnight to dry completely. Remove the green stems by ripping or cutting them off. Chop any large peppers into sections.

fresh chili in a food processor.

Put the peppers in a food processor. Pulse on high speed in short intervals, checking the texture each time. Stop when the peppers are finely chopped into tiny pieces, but not overly minced into a paste.

minced garlic in a food processor.

Peel the garlic cloves and use the same method to mince them in the food processor until they achieve a similar texture.

🌟 NOTE: A food processor works best for chopping a large quantity of chili pepper and garlic, as required in this recipe. However, if you plan to make a smaller batch, it’s better to use a mortar and pestle instead for better control over the texture.

Step 2: Infuse the oil

sizzling sliced onion.

You may use a wok, deep skillet, or saucepan for frying. Pour in the cooking oil, then add the sliced onion immediately. Let it gently fry over medium-low heat. This step infuses the oil with a subtle onion flavor, similar to how Scallion Oil enhances overall flavor.

fishing out fried onion out of oil.

Once the edges of the onion turn golden, use a slotted spoon to remove all the onion pieces.

🌟 NOTE: To avoid waste, you can add the fried onion to any stir-fried dishes or use it as a topping for noodles.

Step 3: Fry pepper and garlic

adding minced garlic and fresh chili to oil.

Add the minced garlic and chili peppers to the hot oil. Mix well, then let them fry over low heat, stirring occasionally. Scrape any garlic or pepper pieces clinging to the sides, and make sure the bottom of the mixture isn’t burning.

simmering garlic and fresh chili in hot oil.

Eventually, you’ll notice the peppers and garlic reduce in size, with a clear separation between the solid bits and the oil.

This process took me about 25 minutes. It may seem long, but patience is key, as the goal is to allow most of the moisture in the peppers and garlic to evaporate, ensuring a longer shelf life for the chili oil.

🌟 NOTE: It’s important to maintain an optimal heat. It should be high enough to fry the ingredients effectively but not so high that they burn quickly. You should see small bubbles forming on the surface, similar to a gentle simmer when slowly cooking something in water.

Step 4: Season the oil

adding chili flakes to fried chili and garlic.

Mix the chili flakes with soy sauce then stir them into the fried pepper. This step helps dampen the flakes so they won’t get burnt in the hot oil.

Adding sesame oil to fried peppers.

Then, add salt, sugar, and sesame oil. Give everything a thorough mix before removing the cookware from the heat. Let the chili oil cool naturally.

Transfer the cooled Chiu Chow chili oil to clean, dry, airtight jars or containers. If it will be consumed within 2 weeks (it’s so tasty and versatile that it never lasts long in our Red House), it’s fine to store it on the counter, away from heat sources and direct sunlight.

Alternatively, store the chili oil in the refrigerator for up to 2 months or in the freezer for up to 6 months. The storage duration may vary depending on how thoroughly the moisture was removed during the cooking process. Always inspect the chili oil’s appearance and smell before use to ensure its quality.

scooping out chiu chow chili oil from a jar.

Remember to always use a dry, clean spoon to scoop out the chili oil. It’s best to stir well to mix the oil with the sediment that settles at the bottom of the jar, as this combination provides the best flavor.

Chiu Chow chili oil is incredibly versatile and makes an excellent addition to many dishes. Here are some classic examples:

Let me know your favorite way to enjoy it—other readers and I would love to be inspired!

Looking for more homemade Chinese condiments? Try these popular ones:

Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!

scooping out chiu chow chili oil from a jar.
Print

Chiu Chow Chili Oil (潮州辣椒油)

A fragrant, spicy flavor booster, Chiu Chow chili oil tastes best when homemade with fresh ingredients and balanced seasonings.
Course Condiment
Cuisine Chinese
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings 3 cups
Calories 1235kcal
Author Wei Guo

Ingredients

  • 1 lb red chili pepper see note 1
  • 6 oz garlic about 3-5 heads (see note 2)
  • 1 onion
  • cup neutral cooking oil
  • ¼ cup chili flakes see note 1
  • 1 tablespoon soy sauce
  • ½ tablespoon salt
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil

Instructions

Prepare

  • Wash the chili peppers thoroughly and drain well. Pat them dry with paper towels to remove any remaining water on the surface. Remove and discard the stems. If the peppers are large, cut them into sections.
  • Use a food processor to chop the peppers into fine pieces, stopping intermittently to check the texture. Avoid over-processing them into a paste. (see note 3).
  • Peel all the garlic cloves, then mince them in the food processor to a similar size as the chopped peppers.
  • Cut onion into slices.

Fry

  • Pour oil into a wok, skillet, or saucepan, and add the sliced onion. Fry over medium-low heat for about 5 minutes, or until the onion is lightly browned on the edges. Remove the onion from the oil using a slotted spoon or chopsticks.
  • Add the minced garlic and chili peppers to the oil and fry them gently. Keep the heat low, stirring occasionally. Use a spatula to scrape any garlic or pepper pieces clinging to the sides back into the oil to prevent burning.
  • This process takes about 25 minutes. Toward the end, you’ll notice the garlic and peppers have reduced in size, and there’s a clear separation between the oil and the solid bits.

Season

  • Mix chili flakes with soy sauce, then put the mixture into the wok. Gently stir for 30 seconds or so.
  • Add salt, sugar, and sesame oil, and give everything a final stir before turning off the heat.

Store

  • Let the chili oil cool completely. Transfer it to dry, clean jars or containers with an airtight seal.
  • Store the chili oil in the refrigerator for up to 2 months, or in the freezer for up to 6 months (see note 4). Always use a dry, clean spoon to scoop out the chili oil to prevent contamination.

Notes

1. Choose fresh chili peppers and chili flakes that match your tolerance to heat. Feel free to mix and match. More information on choosing chili peppers can be found in the post above. 
2. The range of 3–5 heads of garlic (about 6 oz/180 g with skins on) is an estimate, as garlic heads can vary in size. If you’re unsure, you can weigh them, but there’s no need to be exact—slight variations in quantity won’t affect the final result.
3. You can also use a mortar and pestle to mince the peppers and garlic, which works well for smaller batches.
4. The storage duration may be reduced if moisture wasn’t thoroughly removed from the chili oil during cooking. Always check the oil’s appearance and smell before use to ensure its quality.

Nutrition

Serving: 1cup | Calories: 1235kcal | Carbohydrates: 50g | Protein: 10g | Fat: 120g | Saturated Fat: 9g | Polyunsaturated Fat: 75g | Monounsaturated Fat: 27g | Trans Fat: 2g | Sodium: 1846mg | Potassium: 1165mg | Fiber: 11g | Sugar: 16g | Vitamin A: 7291IU | Vitamin C: 238mg | Calcium: 199mg | Iron: 6mg

The post Chiu Chow Chili Oil (潮州辣椒油) appeared first on Red House Spice.

]]>
https://redhousespice.com/chiu-chow-chili-oil/feed/ 10 37258
Dried Shrimp, A How-To Guide https://redhousespice.com/dried-shrimp/ https://redhousespice.com/dried-shrimp/#comments Tue, 17 Oct 2023 14:53:19 +0000 https://redhousespice.com/?p=28439 A secret ingredient to rich umami taste, dried shrimp contributes to many delicious dishes. Here's a how-to guide covering everything you need to know about it.

The post Dried Shrimp, A How-To Guide appeared first on Red House Spice.

]]>
A secret ingredient to rich umami taste, dried shrimp contributes to many delicious dishes. Here’s a how-to guide covering everything you need to know about it.

dried shrimp and papery dried shrimp.
Jump to:

What is dried shrimp

Essentially, dried shrimp are sun-dried or baked (after being boiled) shrimp that has been completely or partially dehydrated. They are not used as the star ingredient of any dish, but they play an important role that influences the taste of many classics.

To me, it is like an “unsung hero” in dishes. Although it’s easily ignored due to its small size (often finely chopped), the flavor contribution it offers rarely goes unnoticed.

Similar to popular Asian ingredients like fish sauce or shrimp paste, dried shrimp lends dishes a distinctive taste of umami (Xiān Wèi/鲜味), aka savoriness, one of the five basic tastes. You can use it to pair any ingredient, but I find it shines exceptionally well in dishes that are mainly made with plant-based ingredients, e.g. Tofu and Vegetable Soup, Turnip Cake, and more.

Two types

There are two types of dried shrimp used in Chinese cuisine: regular ones and papery ones.

Regular dried shrimp

dried shrimp in a bowl.

The most common one is known as Xiā Mǐ/虾米, Hǎi Mǐ/海米, or Gān Xiā Rén/干虾仁. They’re orange-looking, firm to the touch, and have their heads and most of the skin removed.

They come in different sizes, ranging from ⅓ to 1 inch (1-2½ cm). The bigger ones are usually more pricey, but I find smaller ones are equally good in flavor.

Papery dried shrimp

papery dried shrimp a spoon.

This type is known as Xiā Pí/虾皮, which means “shrimp skin” literally. They are tiny, beige-colored shrimp that have heads and tails intact. They don’t look as dry or firm as the regular version and have a crispy texture.

In terms of flavor, papery dried shrimp taste milder than the regular ones and have a sweet undertone that I really like. They can be used directly without soaking. Seaweed Egg Drop Soup is a great example.

How to use

Dried shrimp can be incorporated into all types of dishes cooked in various ways: soups, broth, dumpling fillings, stir-fries, fried rice, fried noodles, braised or steamed dishes, and more.

They are usually called for in small quantities, but the flavor they lend to dishes goes a long way. Here are a few general rules to follow when using them:

  • Rehydrate them beforehand if using the regular ones (learn more in the next section).
  • Papery ones can be used directly without soaking.
  • They can be ground, chopped up, or added to dishes whole for extra texture.
  • Frying them in a little oil can help intensify their flavor.

Related dishes

The following recipes on the blog are great examples of using this flavorful ingredient:

How to rehydrate

Regular dried shrimp needs to be rehydrated before cooking. This process helps to release their aroma. Also, you’ll find it much easier to chop the softened ones into small pieces.

soaking dried shrimp in water.
  • In a small bowl, add the amount of dried shrimp that a recipe calls for, then pour in hot water enough to fully submerge the shrimp. Leave to soak for 10 minutes or so until they become plump and softer.
  • You can either use the rehydrated shrimp in whole, if they’re quite small in size or cut them into finer pieces.

Tip: Do not discard the water in which the dried shrimp has been soaked. It’s full of flavor and thus can be added to the dish you’re cooking. This is similar to how you’d use the soaking water for shiitake mushrooms.

How to purchase

Dried shrimp can be found in Chinese/Asian grocery stores. It’s usually in plastic packaging and kept in either the chilled or frozen food sections. Some online shopping platforms, such as Amazon, also have it in stock.

Good quality ones have uniform size and color. The regular version should look vibrantly orange, and the papery type should have its entire body in whole (head and tail undamaged).

How to store

dried shrimp in plastic bags.

After you open the package, transfer the dried shrimp to an airtight container and store it in the refrigerator to maintain its freshness. Use it up in two months.

If you have bought a large amount, divide them into small portions and freeze in separate airtight bags. Consume before its expiry date.

How to substitute

If you find it hard to source dried shrimp, here are a few substitute options:

  • Dried scallops (Gān Bèi/干贝)
  • Shrimp paste (Xiā Jiàng/虾酱)
  • Fish sauce (Yú Lù/鱼露)

No matter which one you use, make sure you limit its quantity. All of them have a rather concentrated flavor and are high in sodium.

📋 Recipe

dried shrimp in a bowl.
Print

How to prepare dried shrimp

A simple guide on rehydrating and storing dried shrimp, a secret ingredient to rich umami taste that makes many dishes shine.
Cuisine Chinese
Soak 10 minutes
Total Time 10 minutes
Author Wei Guo

Ingredients

  • Regular dried shrimp Xiā Mǐ/虾米, Hǎi Mǐ/海米
  • Papery dried shrimp Xiā Pí/虾皮

Instructions

If using regular dried shrimp

  • Rinse dried shrimp under running water. Drain then put into a small bowl. Add hot water enough to fully submerge the shrimp.
  • Leave to soak for 10-20 minutes, depending on their size, until they become a little more plump and softer.
  • Following the instructions of the recipe you use, you may use them whole, chopped small, minced, or mashed into a paste.

If using papery dried shrimp

  • You don’t need to rehydrate papery dried shrimp. Following the instructions of the recipe you use, you may use them whole, finely chopped, or minced.

To store

  • Keep dried shrimp in airtight containers or bags. Store in the refrigerator for up to two months.
  • You may also freeze them, ideally in small batches. Defrost in the refrigerator before using. Consume before the expiry date.

The post Dried Shrimp, A How-To Guide appeared first on Red House Spice.

]]>
https://redhousespice.com/dried-shrimp/feed/ 2 28439
Black Bean Sauce (豆豉酱) https://redhousespice.com/black-bean-sauce/ https://redhousespice.com/black-bean-sauce/#comments Fri, 04 Aug 2023 14:15:23 +0000 https://redhousespice.com/?p=27356 Homemade Chinese black bean sauce is tastier and healthier than commercial versions. It’s very easy to make and can be used to enhance the flavor of many dishes.

The post Black Bean Sauce (豆豉酱) appeared first on Red House Spice.

]]>
Homemade Chinese black bean sauce is tastier and healthier than commercial versions. It’s very easy to make and can be used to enhance the flavor of many dishes.

black bean sauce with a spoon.
Jump to:

What is black bean sauce

Black bean sauce (Dòu Chǐ Jiàng/豆豉酱) is one of the versatile Chinese sauces that you need if you’re keen on Chinese cuisine. Although it can be found in ready-to-use commercial jars, my recipe might convince you to switch to the tastier and healthier homemade version.

This dark-colored, vegan sauce is made by frying fermented black beans (find more about this ingredient in later sections) with garlic and ginger in oil that has been infused with scallions and onions. It is then seasoned with soy sauce, rice wine, five-spice powder and sesame oil.

It has an aromatic, savory, earthy, and umami-packed taste. This complex flavor profile makes it a great pantry staple for a variety of delicious Chinese dishes, such as stir-fries, fried rice/noodles, steamed or braised dishes, and more.

The shop-bought black bean sauce often has a semi-smooth texture and a very salty taste, which I found overpowering. My homemade version is much chunkier, adding a more enjoyable texture to dishes. Additionally, it has a more sophisticated, balanced taste that boosts the aroma, not just saltiness. 

two jars of black bean sauce: one original and one spicy.

Top Tips

Before we dive into the details of the recipe, let me share a few tips to bear in mind:

  • This recipe offers two versions: original and spicy 
  • Fermented black beans, the key element of the sauce, can not be replaced by other ingredients
  • But you’re free to adjust other ingredients to suit your taste
  • Leave the sauce to infuse for 24 hours before consuming

Ingredients and substitutes 

Here are what you need to make black bean sauce:

Ingredients for making black bean sauce.
  • Fermented black beans (read more on this ingredient in the next section)
  • Neutral cooking oil. It can be sunflower, rapeseed, canola, corn, soybean, vegetable oil, etc.
  • Aromatics: Scallions and onions (or shallots) are used to infuse the oil. Garlic and ginger are there to complement the earthy fragrance of the beans. 
  • Seasonings. You’ll need light soy sauce, Shaoxing rice wine (or dry sherry), Chinese five-spice powder (or ground white pepper), sugar, and sesame oil.
  • Chili flakes (optional), aka crushed dried chili pepper. Include this ingredient if you enjoy a hot sauce and a vibrant red color. Choose the variety with the heat level that suits your palate. 

About fermented black beans

two brands of fermented black beans.

Fermented black beans, known as Dòu Chǐ/douchi/豆豉 in Chinese, are made from black soybeans, not black turtle beans that you find in Latin American Cuisine. They are fermented with salt. Ginger and/or spices may also be used in the fermentation process. Aromatic, earthy, salty, and slightly bitter and sweet, they have a complex flavor that cannot be replicated by any other ingredient.

They are a unique ingredient in Chinese cuisine and are not commonly found in mainstream supermarkets outside of China. However, they are available in most Chinese grocery stores and on popular online shopping platforms like Amazon.

On the package, fermented black beans are often given different names in English, such as Salted Black Beans or Preserved Beans with Ginger, as shown in the image above.

The most popular variety is the dried version (shown in the image above), which is sometimes accompanied by dried ginger pieces. It’s the type that I use in all dishes that call for fermented black beans. I do not recommend the less common wet version, which comes in a salty and sweet brine, because I find the beans to be less flavorful but saltier.

Cooking procedure

After you’ve gathered all the ingredients, it only takes three simple steps to make this versatile sauce.

Step 1: Prepare the beans

4 steps of preparing fermented black beans.

As I mentioned earlier, some brands of fermented black beans contain dried ginger for flavoring. You need to pick them out before preparing the beans.

Rinse the beans under running water to remove surface salt and/or any dust collected during the fermentation process. Drain well, then use paper towels to dry them as much as possible.

Next, coarsely chop the beans into smaller pieces so that their flavor can be fully released in the next step. I also keep some whole for a nice bite. 

Step 2: Infusing the oil

infusing oil with scallions and onion.

Pour a generous amount of cooking oil into a wok/skillet. Add scallions and sliced onion. Over medium heat, fry the aromatics slowly to fully release their aroma.

Once the scallions and onions become brown on the edge (be careful not to burn), use a slotted spoon to remove them from the oil.

🛎 TIP: This process is similar to how you make Chinese Scallion Oil. I don’t recommend you keep the fried scallions and onion in the sauce, because their high water content results in a shorter storage time. However, don’t throw them away. Add them to stir-fried dishes or use them as a topping for noodle dishes.

Step 3: Fry the sauce

cooking black bean sauce.

After removing the aromatics, add minced garlic and ginger to the hot oil. Keep the heat on medium. Fry until the garlic turns slightly golden (Be attentive to avoid burning). Then add the beans. Simmer for about 2 minutes while stirring constantly.

Add light soy sauce, Shaoxing rice wine, Chinese five-spice (or ground white pepper), and sugar. Cook for a further 30 seconds or so. Turn off the heat and pour in a little sesame oil to finish.

🌶️ For the spicy version:

If you’re using chili flakes, put them in before you add the seasonings. Fry them with the beans for about 10 seconds.

Original and spicy versions of black bean sauce in wok and in jars.

How to store

Allow the black bean sauce to cool completely before transferring it into an air-tight container/jar. You may be eager to use it straight away. However, I suggest you wait for at least 24 hours. This allows the flavors to settle and becomes more fragrant, like how you deal with Homemade Chili Oil.

two versions of black bean sauce.

Remember to always use a dry, clean spoon to scoop out the sauce. Tighten the lid and keep the remaining sauce in the refrigerator. Consume it within 1 month. 

Ways to use it

Black bean sauce is as versatile as Classic Chinese Chili Oil or Chiu Chow Chili Oil and can be used in endless ways in your dishes. It can be added to prepared or cooked dishes, or used during the cooking process. Here are some examples of how it can be used:

chicken with black bean sauce.

🛎 NOTE: When using black bean sauce in some of the example dishes above, you’d need to reduce or omit some of the salty ingredients in the original recipes. Be adventurous to experiment with it to find the optimal flavor combination.

Other homemade condiments

Here are some Chinese pantry essentials that you might find appealing:

📋 Recipe card

Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!

black bean sauce with a spoon.
Print

Black Bean Sauce (豆豉酱)

Homemade Chinese black bean sauce is tastier and healthier than commercial versions. It’s very easy to make and can be used to enhance the flavor of many dishes.
Course Condiment
Cuisine Chinese
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1.5 cups
Calories 1466kcal
Author Wei Guo

Ingredients

To infuse the oil

  • ¾ cup neutral cooking oil
  • 2 stalk scallions cut into sections
  • 1 small onion sliced

To fry the beans

Instructions

Prepare the beans

  • Take fermented black beans out of their package. Discard dried ginger pieces if there are any. Rinse the beans under running water.
  • Drain well then spread them over kitchen paper. Use more paper to dry them as much as possible.
  • Coarsely chop the beans into smaller pieces, leaving some whole. Set aside.

Infuse the oil

  • Pour oil into a dry, clean wok/saucepan. Add scallions and onion. Simmer over medium heat until they brown on the edge (it took me around 6 minutes, but the time required may vary).
  • Remove all the solids leaving the infused oil in the wok/saucepan.

Fry the beans

  • Put minced garlic and ginger into the hot oil. Fry over medium heat until the garlic turns slightly golden (do not burn). Add the chopped beans. Stir and toss for about 2 minutes to extract moisture out of the beans.
  • If using chili flakes, add them at this moment. Sizzle for 10 seconds or so. Then add light soy sauce, Shaoxing rice wine, Chinese five spice powder, and sugar. Cook for a further 30 seconds or so.
  • Remove the wok/saucepan from the heat then add sesame oil. Mix well then leave to cool.

Store the sauce

  • Once completely cool, transfer the sauce to an airtight jar/container. Best to allow 24 hours to further infuse before using the sauce.
  • You can keep the sauce in the refrigerator for up to 4 weeks. Make sure to always use a clean spoon to scoop out the sauce (see note 2).

Notes

1. Fermented black beans are known as Dòu Chǐ/豆豉 in Chinese. Sometimes, they are labeled as “salted black beans” or “preserved beans with ginger” on the package.
2. Way to use the sauce: Black bean sauce can be used in stir-fried meat, seafood, egg, tofu and vegetables, fried rice/noodles, braised or steamed dishes, or as a topping for steamed rice, congee, noodles, and buns.
Since it’s quite salty on its own, you normally don’t need to add extra salt to the dish.

Nutrition

Serving: 1cup | Calories: 1466kcal | Carbohydrates: 44g | Protein: 51g | Fat: 133g | Saturated Fat: 11g | Polyunsaturated Fat: 73g | Monounsaturated Fat: 26g | Trans Fat: 3g | Sodium: 1538mg | Potassium: 485mg | Fiber: 21g | Sugar: 12g | Vitamin A: 3329IU | Vitamin C: 13mg | Calcium: 137mg | Iron: 5mg

The post Black Bean Sauce (豆豉酱) appeared first on Red House Spice.

]]>
https://redhousespice.com/black-bean-sauce/feed/ 13 27356
Chili Oil, an Ultimate Guide https://redhousespice.com/chinese-chilli-oil/ https://redhousespice.com/chinese-chilli-oil/#comments Fri, 21 Oct 2022 23:20:00 +0000 https://redhousespice.com/?p=940 Magically delicious and extremely versatile, chili oil can be easily and quickly made from scratch. Learn tips and tricks to achieve the best taste.

The post Chili Oil, an Ultimate Guide appeared first on Red House Spice.

]]>
Magically delicious and extremely versatile, chili oil can be easily and quickly made from scratch. Learn tips and tricks to achieve the best taste.

Chili oil in a spoon over a jar.

Update Notice: This is a revised version of my original post published in 2017. It includes process photos and more tips.

Jump to:

What is chili oil

Chili oil is a pantry staple of Chinese cuisine, which is a mixture of spice-infused oil and crunchy, hot chili flakes. It’s a condiment I repeatedly encourage people to try as it makes every dish shine.

Popular in many regions in China, it has numerous restaurant and family versions with names, such as Yóu Pō Là Zi/油泼辣子, Là Jiā Yóu/辣椒油, Hóng Yóu/红油, Yóu Là Zi/油辣子, etc.

As I said when I was interviewed by SAVEUR, growing up in Gansu province in Northwest China, “chili oil was a kitchen counter mainstay, as essential and ubiquitous as soy sauce or rice vinegar”.

My parents’ homemade chili oil taught me how to appreciate spicy food. This opened the door to a more extensive gastronomic world (and unexpectedly influenced my blog name years later).

Apart from being hot, another key characteristic of chili oil lies in its distinctive aroma and fragrance. That is why I used “Not Just Hot” to name my fund-raising supper club in London which had several dishes dressed with my homemade chili oil. 

Why make your own

chili oil and spices

Commercial chili oil isn’t hard to find nowadays, but I strongly recommend you make your own from scratch. Here are a few reasons why:

  • It tastes better than most, if not all, shop-bought chili oil.
  • There aren’t any hidden, “suspicious” ingredients.
  • It’s very simple to make. And it’s cheap too.
  • You can make a big batch as it has a long shelf life.
  • It’s possible to adjust the spice level based on your tolerance.
  • It makes a wonderful gift for family and friends.

Pro tips

Before I introduce the details of my chili oil recipe, here are some top tips to bear in mind:

  • Source good quality chili flakes no matter where they come from.
  • Stir in a drop of vinegar (or soy sauce) to prevent burning.
  • Take your time to infuse the oil with aromatics and spices.
  • Test and control the oil temperature to achieve the best aroma.
  • There are several ways to alter the hotness.

Ingredients & substitutes

ingredients for making chili oil.

I classify all the ingredients into five groups. Read on to learn more about each of them and their substitutes.

Chili

I use both chili flakes and ground chili. You could use the flakes alone if the latter is unavailable, but the mix of both creates the optimal taste and color (you shouldn’t use ground chili alone).

chili flakes.

Chili flakes are also known as crushed dried chili or red pepper flakes. When choosing them, I think their quality is more important than their origin.

You might see many recipes that limit the choice to Sichuan chili flakes. Please be aware that other Chinese regions (e.g. Shannxi, Gansu, Guizhou, Yunnan, etc.) also produce high-quality chili flakes, and the ones for Indian and Thai cooking are great too.

Good chili flakes should look fresh, bright and have a fairly even color and size. Also, check the heat level to suit your preference.

ground chili.

By ground chili, I mean dried chili in powder form without any additional ingredients. It mainly contributes to the color of the chili oil.

It’s sometimes labeled as chili powder (e.g. those for Chinese or Indian cooking). I don’t recommend chili powder sold in mainstream supermarkets which is usually a mixture of ground chili and other spices, such as cumin, oregano, etc.

Paprika and Korean chili powder (Gochugaru) are good substitutes, especially if you wish to control the heat, as they are quite mild.

Oil

Neutral flavored cooking oil with a high smoking point is called for this recipe, such as sunflower, vegetable, canola, rapeseed, corn, peanut, soybean, avocado oil, etc.

Olive oil is not recommended as it has a distinctive taste and is not supposed to be used with very high heat.

Spices

six different spices.

To make your chili oil stand out, with a profound aroma and a subtle numbing sensation, you’d need to include a few spices to infuse the oil. My regular choices are whole Sichuan peppercorns, star anise, cassia cinnamon stick, bay leaves, fennel seeds, and Tsao-ko (Chinese cardamom).

Try your best to include all of the above. Skip a couple if you find it hard to source. You may replace whole Sichuan pepper with ground Sichuan pepper. In this case, add it to the chili mix instead of cooking it in the oil.

Aromatics

Scallions and ginger are included to lend aroma to the oil. The former can be replaced by sliced shallots or onion.

Other add-ons

You’ll also need some toasted sesame seeds, salt, and a dash of black rice vinegar (Chinkiang vinegar) or soy sauce.

The addition of vinegar is a method popular in the Northwest region of China where I grew up. It moisturizes the chili mix. This helps to prevent burning when the chili comes to contact with the hot oil. It also adds a hint of aroma to the chili oil.

Equipment

Apart from a small pan/pot for heating the oil, you’ll need:

  • A large, heat-proof bowl for pouring the hot oil in
  • A small bowl for the chili mix
  • A fine-meshed strainer
  • A jar for storage

🛎 TIP: You could pour the hot oil directly into the jar for storage. In this case, make sure it can withstand high heat and it’s a little bigger than the ingredient volume to avoid spillage caused by the bubbling hot oil.   

Cooking steps

Step 1: Prepare the chili mix

Pouring vinegar over chili flakes.

Put chili flakes, ground chili, toasted sesame seeds, and salt into a small bowl. Add a little black rice vinegar (if unavailable, replace it with soy sauce). Mix well and set aside.

Step 2: Heat & infuse the oil

simmering spices and aromatics in oil.

Pour oil into a saucepan (ideally one convenient for pouring). Add all the spices and aromatics. Simmer over low heat until the scallions turn brown (do not burn though). This process usually takes me about 20 minutes.

While waiting, make sure within easy reach you have the following ready as the next step needs to be done fast: a large, heat-proof, empty bowl, a fine-meshed strainer, the chili mix, and a spoon.

🛎 TIP: For best-tasting results, do not rush during this step. Keep the heat low and allow enough time for the spices and aromatics to release their aroma fully.

Step 3: Test the oil temperature

A thermometer showing 350°F.

If you have a thermometer, check the oil temperature. When it reaches 350°F/175°C, remove the pan from the heat. Otherwise, drop a few chili flakes into the oil to test. If they bubble and spin immediately, the oil is hot enough.

pouring oil through a strainer.

Pour the hot oil into the heat-proof empty bowl through the strainer (discard the spices and aromatics).

🛎 TIP: If the chili flakes you use are very fine, you’ll need to lower the oil temperature to 320°F/160°C.

Step 4: Add the chili mix

Adding chili flakes to hot oil.

Add half of the chili mix to the hot oil. You should see sizzling bubbles straightaway. Add the second half once the bubbles calm down a bit. Use the spoon to mix well. Leave to cool.

🛎 TIP: If you are still unsure whether or not the oil is at the right temperature, spoon in a small amount of chili mix to test. If the bubbles are overly intense and you smell a strong burnt smell, wait for a while to let the oil cool down a bit. If no bubbles appear, you’ll need to reheat the oil in the pan.

Step 5: Leave to infuse

Stirring chili flakes and oil.

Once completely cooled, transfer the chili oil to the storage jar. Leave to infuse for at least 12 hours before using. This allows the flavors to combine.

A fast alternative method

Sometimes when I’m short on time (e.g. only realize my jar is empty while the meal is about to be served), I make a super fast version of chili oil. It’s obviously not as good as the recipe above but still good enough to compliment your meal. Here are the simple steps:

  • Mix chili flakes, ground chili, ground Sichuan pepper (optional), toasted sesame seeds, and salt. Stir in a little black rice vinegar or soy sauce.
  • Heat the oil then pour it directly over the spice mixture (test the temperature with a few chili flakes or sesame seeds). Mix well to combine.

How to adjust the spiciness

Chili oil in a spoon over a jar.

A pool of bright red oil may seem super spicy, but good quality chili oil is not supposed to be overly spicy but distinctively aromatic. Here are a few factors that influence its spiciness. Please feel free to customize to suit your own tolerance to heat.

  • Choose chili flakes and ground chili that have a low level of heat.
  • The chili seeds contribute a lot to the hotness so use chili flakes that contain few seeds.
  • Alter the chili-to-oil ratio. If you use less chili and more oil, the overall taste will be milder. Do the opposite if you’d like it hotter.
  • The spiciness of the chili oil tends to reduce over time. If you leave it for a couple of weeks, it’ll taste less sharp but more fragrant.
  • Use it sparingly in dishes. Increase the quantity while you grow your tolerance.

Ways to use it

Always use a dry, clean spoon to handle chili oil. Since the chili flakes sink to the bottom, stir them first then scoop out a mixture of the oil and the crunchy bits. Some recipes, such as Sichuan Mouthwatering Chicken, call for red oil only. In this case, pass the chili oil through a strainer to get the pure oil.

three dishes using chili oil.

Unsure what are the best ways to use this magic condiment? Here are some of the classic examples.

How to store

Chili oil in a jar with a spoon.

Chili oil has a long shelf life thanks to its high-fat content. My parents and my own family always leave it on the kitchen counter or cabinet (away from direct sunlight of course). I usually have it in a container with a loose lid and a designated spoon that sits in it all the time. It disappears way before we start worrying about spoilage (so many dishes “need” an elevation of chili oil!)

If you make a big batch and are not going to use it up quickly, you can store it in an airtight jar in the fridge for up to 6 months. Alternatively, keep a small amount on the counter for easy access and leave the rest in the fridge.

Recipe FAQs

Q: The oil wasn’t hot enough when I added the chili mix. How can I fix it?

A: In this case, the chili oil might not have the best aroma. You could return the chili oil (including the solid bits) to the pan and reheat for a while to further toast the chili.

Q: Can I use whole dried chilies as a substitute?

A: They’re not an ideal substitute. However, you can easily turn them into chili flakes. Toast them over low heat in a dry pan until fragrant (Remove their seeds before toasting if you like a milder taste). Leave to cool then crush it in a spice grinder or mortar and pestle.

Q: Can I use fresh chili instead?

A: Fresh chili pepper isn’t suitable for this recipe. Check out my recipe for Pickled Chili Garlic Sauce and Chiu Chow Chili Oil which show great ways to use fresh chilies.

Q: Is this chili oil the same or similar to the commercial chili crisp (e.g. Laoganma chili sauces)?

A: They are quite different. This chili oil has a higher oil-to-chili ratio and a “cleaner” taste which doesn’t overpower the key flavors of a dish.
Chili crisp tends to have much more solid bits and contain additional ingredients other than chili, such as fermented black beans, nuts, dried meat, etc. For certain dishes, I find it undermines other flavors.

Other homemade sauces

📋 Recipe

Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!

Chili oil in a spoon over a jar.
Print

Homemade chili oil (油泼辣子)

Magically delicious and extremely versatile, chili oil is a pantry staple you ought to have in a Chinese kitchen. Making it from scratch is easy!
Course Condiment
Cuisine Chinese
Diet Gluten Free, Halal, Vegan, Vegetarian
Prep Time 3 minutes
Cook Time 20 minutes
Total Time 23 minutes
Servings 1.5 cup
Calories 90kcal
Author Wei Guo

Ingredients

For the chili mix

  • ¼ cup chili flakes
  • 1 tablespoon ground chili see note 1 & 2
  • ½ teaspoon salt
  • 2 tablespoon sesame seeds toasted
  • 1 teaspoon black rice vinegar or soy sauce

For the oil

  • 1 cup cooking oil
  • 1 teaspoon whole Sichuan peppercorn See note 3
  • 1 teaspoon fennel seeds
  • 1 star anise
  • 1 piece cassia cinnamon aka Chinese cinnamon
  • 2 bay leaves
  • 1 Tsao-ko aka Chinese black cardamom (optional)
  • 3 slices ginger
  • 2 stalks scallions aka green onion, spring onion

Instructions

  • In a small bowl, mix chili flakes, ground chili, salt, sesame seeds and black rice vinegar (or soy sauce). Have another deep, dry, heat-proof bowl ready (see note 4). Place a fine mesh strainer over it.
  • Pour oil into a small pan/pot. Add all the spices and aromatics. Simmer over low heat. Watch attentively. Turn off the heat immediately when the scallions turn brown (It took me about 20 minutes). Test the temperature with a thermometer (it needs to reach 350°F/175°C). Alternatively, drop in a few chili flakes to test. The oil is hot enough if they bubble and spin immediately.
  • Pour the oil into the empty bowl through the strainer. Discard everything caught in the sieve.
  • Add half of the chili mixture to the oil. You should see it bubbling intensively. Add the remaining when the bubbling calms down. Stir well with a clean dry spoon.
  • Leave to cool uncovered. Then transfer to a container of your choice. Wait for at least 12 hours before using it to allow all the flavors to combine.
  • Storage: The lifespan of chili oil is about 2 months in the kitchen cupboard (dry, cool and away from direct sunlight) and about 6 months in the fridge.
  • Usage: Both the oil and the chili flakes are for consumption. Use a clean spoon to stir well before serving. If your dish requires pure chili oil, use a strainer to filter out the chili and sesame seeds.

Video

Notes

1. Ground chili is dried chili pepper in powder form. I don’t recommend you use chili powder that contains other spices, salt, etc. Korean chili powder (the very fine type) or paprika are good options.
2. It’s fine to use only chili flakes if you can’t find ground chili. But you shouldn’t use ground chili alone for this recipe.
3. If you don’t have whole Sichuan peppercorn but ground Sichuan pepper, add ¼ teaspoon to the chili mixture.
4. Use a glass or porcelain bowl since they cool down the oil more efficiently than metal ones. Make sure it is deep enough to avoid overflow when the chili mix is added to the hot oil.
5. If short on time or ingredients, you may make the basic version:
  • Mix chili flakes, ground chili, ground Sichuan pepper (optional), toasted sesame seeds, and salt.
  • Heat the oil then pour it over the mixture. Stir well to cook evenly.
Try the advanced version whenever you have a chance. It is truly worth the effort!

Nutrition

Serving: 1tablespoon | Calories: 90kcal

SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave

The post Chili Oil, an Ultimate Guide appeared first on Red House Spice.

]]>
https://redhousespice.com/chinese-chilli-oil/feed/ 203 940
Shiitake Mushrooms, A Complete Guide https://redhousespice.com/shiitake-mushrooms/ https://redhousespice.com/shiitake-mushrooms/#respond Sun, 07 Aug 2022 11:43:30 +0000 https://redhousespice.com/?p=23333 Shiitake mushrooms are much loved for their rich aroma, earthy taste and meaty texture. Learn their usage, buying tips, soaking methods and more.

The post Shiitake Mushrooms, A Complete Guide appeared first on Red House Spice.

]]>
Praised for their rich aroma, earthy taste and meaty texture, Shiitake mushrooms are among the most popular mushrooms in Chinese/Asian cuisines. Read this guide to learn their characteristics, usage, purchasing tips, rehydration methods and more.

dried shiitake mushrooms and rehydrated ones.
Jump to:

What are shiitake mushrooms?

Shiitake mushrooms are a type of mushrooms that grow on decaying logs of hardwood trees prevalent in East Asian countries. “Shiitake” is a Japanese compound word that roughly translates as “tree mushrooms”. They are also known as oakwood mushrooms, black forest mushrooms, black mushrooms, etc.

In Chinese, they are called Xiāng Gū/香菇 which means fragrant mushrooms. Two other names, Dōng Gū/冬菇 (winter mushrooms) and Huā Gū/花菇 (flower mushrooms), refer to two high-quality varieties.

They have large brown umbrella-like caps and thin cream-colored stems. They are made up of 75% water, which is considerably less than most mushrooms, giving them a chewier, meat-like texture and a more concentrated aroma and flavor.

Like soy sauce, sesame oil, etc., dried shiitake mushrooms are considered an essential ingredient in the Chinese pantry. There are countless ways to use them both as the star component of a dish and as a complement to other ingredients.

Purchasing tips

Contrary to popular belief that they are “wild mushrooms,” shiitakes are one of the most cultivated mushrooms in the world. Nowadays, they are not only grown in Asian countries but also in some parts of the US and Europe.

Fresh shiitake. Look for them in the vegetable chiller section. Make sure that the caps are whole, smooth and not discolored. If they have a slimy feel and smell of unnatural odors, they are not fresh enough for consumption.

small and big dried shiitake mushrooms.

Dried shiitake. You can find dried shiitake mushrooms in the dry goods section of any Chinese/Asian stores. They are usually packed in plastic bags either in whole or in chopped pieces. In terms of the cap sizes, the bigger ones are meatier and usually require slicing before cooking. The small ones can be used as a whole so no cutting is needed.

Fresh shiitake vs. Dried shiitake

Both fresh and dried shiitake mushrooms are used in cooking. They share the same flavor profile, but they also differ in many ways. While the fresh ones have a buttery taste and tender texture, the dried ones take a smoky aroma and chewy mouthfeel.

four pieces of dried shiitake mushrooms.

In Chinese cooking, dried shiitake mushrooms have a wider usage than fresh ones for the following reasons:

  • Longer storage life. Fresh shiitake can be stored in the fridge for up to two weeks when properly stored. Dried shiitake, however, can last for years as long as they are kept tightly sealed in a cool, dry place. Because of its long shelf life, you’re likely to have them at hand anytime you need them.
  • Intensified flavor and aroma. The drying process gives shiitake mushrooms a more robust taste. The fragrance and umami taste of dried ones are distinctively stronger and deeper than fresh ones. They also have a hint of smokiness which pairs well with meat.
  • A flavorful by-product. The rehydration process of dried shiitake produces a nice by-product: the water in which the mushrooms are soaked picks up the umami taste. It can be added to many dishes to elevate the flavor.

How to clean fresh ones

When using fresh Shiitake, always make sure to clean them the right way. Since they are not buried in the dirt while growing, all they need is a thorough wiping using a wet paper towel. Generally speaking, it is discouraged to soak fresh mushrooms because they tend to absorb too much water. This can result in soggy and watery dishes.

How to rehydrate dried ones

soaking shiitake mushrooms in water.

Dried shiitake mushrooms require rehydration beforehand. Here is how:

  • Cold water method. Rinse them under running water then put into a large bowl. Fill the bowl with cold water. Leave to soak overnight (or at least 6 hours) on the counter or in the fridge if your kitchen is very warm. This is my preferred method as it produces a better result: they are thoroughly rehydrated thus having an optimal texture.
  • Hot water method. This method speeds up the process so it’s a good option when you’re short on time. Add hot water to the mushrooms, then place a small plate on top to keep them completely immersed in the water (otherwise they’ll float to the surface). Leave to soak for about 20-30 minutes until they are plump and soft.

Ways to use them

slicing shiitake mushrooms.

Used as whole or in slices, shiitake mushrooms can be incorporated into so many dishes. They pair well with literally everything, meat, fish, seafood, egg, tofu and vegetables. Here are some classic dishes to try:

Braised mushrooms and Bok Choy with a thick sauce
Chinese steamed chicken with shiitake mushroom
A jar of black bean sauce

How to use the soaking liquid

Remember not to throw the water in which shiitake mushrooms are soaked. It picks up very well the aroma from the mushrooms, especially when using the cold water method.

shiitake mushrooms soaking in water.

It can be used to elevate the taste of many dishes, just like how you use flavorful vegetable stock. For example, add a few spoonfuls to dumpling fillings to make it extra tasty and juicy; Use it to replace water/stock in braised dishes, soups and stews.

TIP: After taking out the mushrooms, allow the soaking water to settle for a while. When pouring out, only use the clear liquid and discard any residue that has sunk to the bottom.

How to Store

Fresh shiitake. It is better to remove them from their original packaging before storing to give them a cleaner and fresher environment. Wrap them in paper towels to keep the moisture build-up to a minimum and keep them in unsealed plastic bags.

Dried shiitake. Once you have opened the package, make sure to reseal them or place them in airtight containers. There is no need to put them in the fridge unless your kitchen is really warm and damp. They should stay good for a very long time in a dry, cool area away from direct sunlight.

FAQs

Q: Can I use fresh and dried Shiitake mushrooms interchangeably in any recipes?

A: In many cases, you can replace one for the other. Fresh shiitake are good for quick stir-frying, grilling or hot pot. Dried ones are great in soups, stews, broth, or fillings for dumplings or bao buns.

Q: Should I remove the stems before using them?

A: If using fresh ones, there is no need to discard the stems. If using dried ones, you’ll need to trim the stems off in most cases as they tend to be tough to chew.trimming. off stem of a mushroom

Q: I find my rehydrated shiitake overly chewy. What went wrong?

A: Dried shiitake mushrooms should have a pleasant (not excessive) chewiness after soaking and cooking. It sounds like they haven’t been fully rehydrated in your case. Try extending the soaking time.

The post Shiitake Mushrooms, A Complete Guide appeared first on Red House Spice.

]]>
https://redhousespice.com/shiitake-mushrooms/feed/ 0 23333
Sichuan Chili Bean Paste (Spicy Doubanjiang) https://redhousespice.com/sichuan-chilli-bean-paste/ https://redhousespice.com/sichuan-chilli-bean-paste/#comments Sat, 28 May 2022 21:31:03 +0000 https://redhousespice.com/?p=21077 Sichuan chili bean paste (aka spicy doubanjiang) is a versatile ingredient used in many classic Sichuan dishes. This complete guide helps you to source, use and substitute.

The post Sichuan Chili Bean Paste (Spicy Doubanjiang) appeared first on Red House Spice.

]]>
Sichuan chili bean paste (aka spicy doubanjiang) is a versatile ingredient used in many classic Sichuan dishes. This complete guide helps you to source, use and substitute.

two types of Pixian Douban
Jump to:

One of the most iconic Chinese condiments, Sichuan chili bean paste (aka spicy doubanjiang, là dòu bàn jiàng/辣豆瓣酱) imparts a rich umami, earthy taste and an aromatic spiciness to any dish it is added to. It is to the Sichuanese what soy sauce is to Cantonese, and black rice vinegar is to Northern Chinese.

It’s an ingredient unlike any other, with a unique blend of flavours that is a trademark of Sichuan cuisine.

This is a guide to help you know:

  • What it is and what it tastes like
  • How to source and identify the best variety
  • Its uses and possible substitutes

What is Sichuan chili bean paste?

Sichuan chili bean paste is a thick, dark red, salty paste made mainly of fermented broad beans and hot red chili peppers. It also contains wheat flour, salt, and sometimes a small percentage of soybeans.

Sichuan chilli bean paste in fermentation process

The long fermentation process gives the paste a pronounced savoury, earthy, umami flavour, and a mellow, aromatic spicy taste. Used as a critical ingredient in a wide variety of dishes, it is considered the soul of Sichuan cooking, an all-around flavour booster that makes dishes stand out.

Do not confuse it with other bean pastes/sauces from different parts of China and Asian countries. For example, yellow bean sauce/黄豆酱 commonly used in Northern Chinese cuisine which is made of soybeans, or gochujang, a popular Korean sauce which is made of chilli peppers and has a rather sweet taste.

The best variety

You can find products made in different regions all labelled as chili bean paste or doubanjiang. Among them, Pixian Douban (郫县豆瓣) is hands down the best variety out there.

pots for fermenting Sichuan chilli bean paste

It’s named after Pixian, a county in Sichuan province which is considered the home to this unique condiment. What contributes to its high quality? The traditional fermentation process, well-sourced chili pepper and the unique environmental setting are believed to be the key factors.

pounding Sichuan chilli bean paste

The images above was taken in Pixian (known as Pidu District of Chengdu city since 2016) on one of my Culinary Tours of China. Broad beans, fresh chili peppers, wheat flour, salt and water are stored in these huge earthenware pots. The mixture is periodically pounded and sun-dried throughout the fermentation process.

There are two common types of Pixian Douban that you can find in Chinese stores:

regular and red oil versions of Sichuan chilli bean paste
  • The regular version (right in the image above). It’s the basic paste coming out of the fermentation pot without added ingredients. It has a dark red hue and a dense texture. The label on the package/jar usually shows its generic name Pixian Douban/郫县豆瓣.
  • The red oil version (left in the image above). It’s a mixture of the basic paste and Sichuan chilli oil which has a vibrant red colour, a softer consistency and a spicier taste than the regular version. It’s known as Hong You Dou ban/红油豆瓣 in Chinese and its English name on the packaging is usually shown as “Hot Broad Bean Paste”.

Personally, I prefer the red oil version as it adds more fragrance, spiciness and colours to dishes which I appreciate very much.

Purchasing tips

In English, Sichuan chili bean paste is known under several different names:

  • Broad bean paste
  • Spicy bean paste
  • Chili bean sauce
  • (hot) Broad bean paste/sauce
  • (spicy) Doubanjiang,
  • Tobanjiang

The quick way to identify it is to check if broad beans (aka fava beans) are No.1 on the ingredient list.

You should be able to find it in Chinese or Asian speciality stores in your local area. I’ve seen it packed either in jars or in sachets inside paper packaging. Do not fret if you cannot find any near you. It’s also available on major online shopping platforms like Amazon.

Pixian Douban in a jar and a paper packaging.

As I mentioned above, buy Pixian Douban/郫县豆瓣 (see image above) if available (N.B. It can be produced under different brand names). Show this name to the shop assistant for help if you find it hard to locate the correct one.

Although I love many sauces and condiments produced by the brand Lee Kum Kee/李锦记, their Chili Bean Sauce (辣豆瓣酱/Toban Djan) wouldn’t be my first choice. I find it overly salty and lacking a complex aroma.

How to use it

Sichuan chili bean paste can be used in so many delicious ways. It’s most commonly found in stir-fries, braised dishes/stews, or noodles with a rich broth. To release its best flavour, fry it in a little oil, along with spices and aromatics like garlic, ginger, etc, before adding the main ingredients of the dish, proteins and/or vegetables.

Some versions of the paste, particularly the regular Pixian Douban, are quite coarse in texture. In this case, I recommend you chop it to a finer consistency before cooking. This will improve the general mouthfeel of the dish. Also, it helps to maximise its flavour.

🛎 N.B. Unlike many other Chinese condiments, Sichuan chilli bean paste isn’t supposed to be consumed raw, e.g. as a dipping sauce or in a salad dressing.

Classic dishes to try

Here are some of my favourite recipes that feature Sichuan chili bean paste:

Sichuan Mapo tofu
  • Mapo tofu is one of the most popular signature dishes of Sichuan cuisine. Chili bean paste gives it that characteristic spiciness and appetising red colour.
  • Twice-cooked Pork Belly shares a similar flavour profile as Mapo tofu. It also pairs chili bean paste with fermented black beans, another iconic ingredient.
a divided pot filled with spicy and mild broth
  • Sichuan Hot Pot Broth isn’t considered authentic without chili bean paste which acts as the source of pronounced aroma and saltiness.
  • Sichuan vermicelli stir-fry features thin starch noodles that are excellent at absorbing the flavours of chili bean paste.
Spicy noodle soup topped with braised beef cubes
  • Spicy Beef Noodle Soup uses chili bean paste to make an umami-rich and spicy taste that pairs well with tender beef chunks.

How to substitute

I have yet to come across any seasoning that lives up to the intricate flavours of Sichuan chili bean paste. So I cannot name anything as an interchangeable ingredient that delivers a fairly similar taste.

However, if you are really craving a dish that calls for it, here are some alternatives you can consider. They taste quite different but still work for making a delicious dish.

  • Use homemade Black Bean Sauce (particularly the spicy version), or shop-bought varieties like Laoganma black bean chili sauce (老干妈风味豆豉).
  • Mix a bean-based, fermented paste/sauce (e.g. Chinese yellow bean sauce, Japanese miso, Korean doenjang) with a hot sauce, chili paste or Chinese chili oil.

🛎 N.B. You may need to adjust the quantity used in recipes as all these condiments have different levels of saltiness.

How to store

  • If unopened: Sichuan chili bean paste lasts for a long time. Since it’s fermented, aged paste has a more complex flavour thus it’s preferable. That said, please always check the expiration date on the label and use it up within the period.
  • If opened: Once you have opened a jar or packet of this paste, make sure to store it in the refrigerator to prolong its life. Always use a clean utensil when spooning out portions to prevent early spoilage. Place the lid back on tightly.

The post Sichuan Chili Bean Paste (Spicy Doubanjiang) appeared first on Red House Spice.

]]>
https://redhousespice.com/sichuan-chilli-bean-paste/feed/ 2 21077
10 Must-Have Chinese Condiments https://redhousespice.com/10-must-have-chinese-condiments/ https://redhousespice.com/10-must-have-chinese-condiments/#comments Fri, 07 Jan 2022 15:00:43 +0000 https://redhousespice.com/?p=18859 Building an authentic pantry is the first thing to do when starting to cook Chinese food. Here are 10 must-have condiments which can help you to create many classic dishes.

The post 10 Must-Have Chinese Condiments appeared first on Red House Spice.

]]>
Building an authentic pantry is the first thing to do when starting to cook Chinese food. Here are 10 must-have condiments which can help you to create many classic dishes.

Bottles of sauces and powdery ingredients

Chinese cuisine is a melting pot of fresh ingredients, seasonings, and spices from different regions with varied topography, climate, and historical backgrounds. It is no wonder that it’s one of the most famous cuisines in the world.

To cook Chinese food in the comfort of your kitchen, you need to start by building a collection of pantry items. In today’s post, I will be sharing 10 must-have condiments which are the backbone of authentic Chinese cooking.

They are the most common and accessible pantry items and you should be able to source them all in any Chinese shop. With them, you would be able to make many delicious dishes that reflect what good Chinese food really is and how simple it can be.

More importantly, once you’ve practised some dishes and understood how these condiments function, you’re free to improvise and create dishes using whatever is available in your kitchen.

Three bottles of soy sauce and one bottle of tamari

Light soy sauce

Light soy sauce (Sheng Chou/生抽) is possibly one of the most used sauces in Chinese cooking. It is made primarily of fermented soybeans and has a dark brownish-red hue and water-like consistency. In most cases, when a recipe calls for soy sauce, this is what you should use.

The term light describes the colour of the sauce. It does not mean it’s a less salty version of its dark counterpart. In fact, it tastes saltier. A small splash of light soy sauce adds robust umami and salty flavour to any dish. It is widely used in dishes prepared in almost all types of cooking methods: stir-frying, steaming, braising, marinating, and seasoning cold dishes or as a dipping sauce.

It’s naturally vegan and is high in sodium. However, you can easily find low-sodium options in supermarkets. Since the regular version contains wheat or barley, it’s not gluten-free. But gluten-free soy sauce does exist. Tamari (Japanese soy sauce) is also a good gluten-free substitute.

Example dishes using light soy sauce:

Four bottles of dark soy sauce.

Dark Soy Sauce

Compared to the light version, dark soy sauce (Lao Chou/老抽) looks darker and thicker because it’s made with molasses or other sweetening agents. It has a more concentrated flavour and a caramel tone but is less salty. When used in dishes, it leaves a strong umami taste, a hint of sweetness and, most importantly, an appetizing dark glaze.

It is a vital ingredient for braised, stew dishes. When used in noodles, it gives them a glossy finish. You wouldn’t find it in uncooked dishes, such as salad, dipping sauces, etc.

Note that dark soy sauce is not a good substitute for recipes that require light soy sauce (or just soy sauce). However, if the recipe calls for dark soy sauce and you do not have any, you can use light soy sauce mixed with a little brown sugar.

Example dishes using dark soy sauce:

Four bottles of black rice vinegar

Black Rice Vinegar

Black rice vinegar is as essential to Chinese cooking as soy sauce but is not as popular outside China. It contributes to many classic dishes, such as salad dressings, noodles, stir-fries, soups, dipping sauces, etc.

It is made mainly of fermented black sticky rice and looks a little darker than light soy sauce. This fragrant condiment has an intriguing combination of salty, tangy, sweet, and smoky flavours that is very hard to substitute or replicate. Its acidity isn’t as sharp as that of white rice vinegar and is much more aromatic compared to other varieties.

My go-to variety is Chinkiang (Zhenjiang) vinegar (镇江香醋), and it’s the most accessible type outside China. You should be able to find it in any Chinese store (It’s under different brand names).

This rice-based condiment is vegan-friendly but is not necessarily gluten-free. Some brands use barley or millet when manufacturing these, so always check on package information before using.

Example dishes using black rice vinegar:

three bottles of Shaoxing rice wine

Shaoxing Rice Wine

An essential ingredient for preparing meat or fish in Chinese cooking, Shaoxing rice wine (绍兴酒) is made of fermented rice and glutinous rice (and a small amount of wheat so it’s not gluten-free). This clear, yellow-amber coloured wine has an average alcohol content of 14% and can sometimes be used as an alcoholic drink (usually served warm).

It has a rather complex taste with a strong aroma. Although having a hint of vinegary flavour, it can not be replaced by rice vinegar (remember it’s a type of wine, not vinegar). When a recipe requires a small amount, it can be replaced with dry sherry, or sometimes white wine.

Shaoxing wine works great in removing the unpleasant smell of raw meat or fish, making it a popular element in marinades. It also helps to create flavourful stews and braised dishes.

Hua Diao (花雕) is a high-quality variety of Shaoxing rice wine. Also, pay attention to its age if you’re keen to get the best flavour. Like other types of wine, it becomes better and better over time.

Please always check the nutrition label when purchasing Shaoxing rice wine. It should contain very little salt. For example, mine has 0.08g salt per 100ml wine. Some versions have a much higher percentage (e.g. 0.51g salt per 100ml wine). I suggest you avoid them.

Example dishes using Shaoxing rice wine:

Four bottles of oyster sauce

Oyster Sauce

Oyster Sauce (Hao You/蚝油) is a syrup-like dark condiment made from oyster extracts mixed with cornstarch, salt, sweeteners, etc. It has a pronounced umami flavour with a tinge of sweetness and saltiness.

Like soy sauce, it can be used in almost all types of Chinese dishes, such as stir-fries, stews, dumpling/bao fillings, etc. And it’s absolutely essential to Cantonese cuisine.

The brand of choice for good-quality oyster sauce is Lee Kum Kee (李锦记), the founder of which actually invented this delicious sauce by accident.

Obviously, it’s not vegan. However, you can find two plant-based alternatives: one is Vegetarian Oyster Flavored Sauce. The other uses the essence of shiitake mushrooms and is labelled as Vegetarian Stir-fry Sauce. They’re reasonable replications of the original! Also, there is gluten-free oyster sauce available.

Example dishes using oyster sauce:

five bottles of sesame oil

Sesame oil 

Extracted from toasted sesame seeds, Chinese sesame oil (Xiang You/香油 or Ma You/麻油) adds a distinctive nutty flavour and aroma to any dish it’s added to.

It’s often found in cold appetisers, dips, marinade and dumpling fillings. When used in cooked dishes, most of the time it’s added at the end of the cooking process as a seasoning rather than as cooking oil (a few exceptions exist). Please feel free to improvise with it when a dish needs a flavour lift. A dash would be enough to do the wonders.

When purchasing, make sure to look for the version of dark yellow or warm amber colour, not the light coloured type which is made of raw seeds and doesn’t have a rich flavour and aroma. If you see it in Chinese shops or the Asian section of mainstream supermarkets, it’s highly likely the correct kind.

Example dishes using sesame oil:

Homemade five spice powder in a bowl

Five Spice Powder

It‘s kind of a misnomer because five spice powder (五香粉) is not necessarily made of five spices. The base ingredients are star anise, cassia cinnamon, fennel seeds, and cloves. However, some other spices can also be added, like Sichuan pepper, white pepper, dried tangerine peel, etc. 

There are many ways to incorporate it into Chinese dishes. You can use it as a dry rub, mix it into dumpling fillings or marinades, sprinkle it on layered buns, or add it to a broth.

Although commercial versions aren’t difficult to source, I highly recommend you make five spice powder from scratch yourself. It’s easy to prepare and tastes much better.

Example dishes using five spice powder:

whole Sichuan pepper and ground Sichuan pepper.

Sichuan Pepper

Sichuan pepper (Hua Jiao, 花椒) is a spice unique to Chinese cooking. Having a pinkish-red (or dark green), pimply appearance, it delivers an unusual but pleasant sensation of numbness and tingling (known as Má/麻). When paired with hot chilli, it makes food extra tasty and exciting.

It can be used whole or ground to a powder and it appears in dishes prepared in all types of cooking methods. Although a quintessential ingredient for Sichuan cuisine, it’s a must-have in households of other regions of China.

Unfortunately, there isn’t a substitute for Sichuan pepper. That said, you may still replace it in certain dishes with five spice powder, such as for dumpling fillings. To learn more, please read my Complete Guide to Sichuan Pepper.

Example dishes using Sichuan pepper:

Whole white pepper and ground white pepper

White pepper

While black pepper(白胡椒粉) is more common in Western cuisine, white pepper is more prevalent in Chinese cuisine. It adds a spicy kick to dishes and leaves a pleasant mild burn in the mouth and throat. Apart from the heat, it also provides an aroma that lifts the spirit of a dish. 

Unlike many other Chinese ingredients, white pepper can be easily sourced in almost all shops. The ground version is more commonly used but the whole ones are good for braised or stew dishes. 

Example dishes using white pepper:

cornstarch

Cornstarch

Also known as corn flour, cornstarch (玉米淀粉) is a white powder made of finely milled corn. Strictly speaking, it’s not a condiment as it doesn’t have flavour on its own. But it’s a key ingredient to include in your Chinese pantry. 

It’s used in Chinese cooking for three purposes. First, it is mixed with water or stock to make slurry used to thicken sauces and soups. Next, it creates coatings to make deep-fried dishes crunchier. Lastly, it is used for marinating sliced meat in a process called velveting which results in a tender and juicy texture.

Pure cornstarch is vegan and free of gluten. In most cases, it can be substituted with tapioca starch, potato starch or sweet potato starch.

Example dishes using cornstarch:

The post 10 Must-Have Chinese Condiments appeared first on Red House Spice.

]]>
https://redhousespice.com/10-must-have-chinese-condiments/feed/ 39 18859
Homemade Chinese Five Spice Powder (五香粉) https://redhousespice.com/five-spice-powder/ https://redhousespice.com/five-spice-powder/#comments Mon, 20 Sep 2021 10:49:22 +0000 https://redhousespice.com/?p=17487 A versatile spice mix unique to Chinese cuisine, five spice powder adds great flavour to many classic dishes. It’s very easy to make at home.

The post Homemade Chinese Five Spice Powder (五香粉) appeared first on Red House Spice.

]]>
A versatile spice mix unique to Chinese cuisine, five spice powder adds great flavour to many classic dishes. It’s very easy to make at home.

Homemade Chinese five spice powder in a bowl.
Jump to:

What is five spice powder

Known as Wu Xiang Fen (五香粉) in Chinese, five spice powder is a type of ground spice blend commonly used in Chinese cuisine. Unlike what its name suggests, it doesn’t necessarily contain only five spices. Usually, the number is a little higher.

The key components include star anise, cassia cinnamon, fennel seeds and cloves. Other additions can be Sichuan pepper, white pepper, sand ginger, dried tangerine peel, Chinese cardamom, nutmeg, licorice root, etc.

Having a brown or amber colour, it has a strong aroma with star anise offering the most noticeable smell. Since it doesn’t contain any spicy ingredients, it doesn’t create heat on the palate.

You can find it in many classic savoury dishes, mostly meat-based (such as beef, pork), but also some vegetarian food. In later sections, I will explain in detail how to incorporate it into authentic Chinese recipes.

Ingredient and ratio

Ingredients for making five spice powder: fennel seeds, star anise, cloves, Sichuan pepper, cassia cinnamon and white pepper.

Here are the spices that I use and their ratio (by WEIGHT):

  • 1 part star anise
  • 1 part fennel seeds
  • ½ part Sichuan pepper
  • ½ part cassia cinnamon/Chinese cinnamon
  • ⅕ part cloves
  • ⅕ part white pepper (optional)

Since five spice powder is always used sparingly in dishes, I don’t make very much each time. To make about ⅓ cup of powder, for example, I use 10g of star anise and fennel seeds each, 5g of Sichuan pepper and cinnamon each, and 2g of cloves and white pepper each.

It’s perfectly fine to weigh the ingredients using imperial measurement (by ounces) as long as you follow the same ratio.

🛎 Purchase notes:

  • In my experience, star anise, fennel seeds, cloves and white pepper can be found in mainstream supermarkets, while Sichuan pepper and cassia cinnamon are available in Chinese/Asian stores.
  • If you have trouble sourcing cassia cinnamon (aka Chinese cinnamon, cassia bark), you may replace it with Ceylon cinnamon (the one commonly used in pastries) but reduce its quantity by half.
  • Some of the spices also come in powdered form, such as Sichuan pepper powder, cassia cinnamon powder, ground white pepper. Please feel free to substitute.

Three steps to make it

Step 1: Toast

First, you’ll need to toast the spices to bring out their best flavour. Also, this process dries out any moisture in the spices.

Before toasting, separate the pods of star anise. Remove the black seeds and stems from the Sichuan pepper if you find any. Break the cassia cinnamon sticks into smaller pieces if they’re quite big.

Toasting spices in a pan.

Put all the spices into a cool pan. Turn the heat to medium-low then toast. Shake the pan from time to time to move the spices around. When you see the colour of the fennel seeds darken a little and you hear some popping sound, transfer the spices out to cool.

🛎 Note: You may see some recipes suggesting washing the spices beforehand. I don’t think it’s necessary. However, please feel free to do so if you wish. In this case, make sure you air dry them completely before toasting.

Step 2: Grind

spices in a grinder

Once completely cooled, put the toasted spices into a spice grinder (or a mini blender). Run the machine for a few seconds then pause for a few seconds. Repeat the procedure to mill the spices until they turn into powder. Try not to keep the machine running continually as it may cause overheating.

Grinding spices in a grinder.

Step 3: Sift

Sifting five spice powder through a sieve.

The last step is optional. If you happen to have a fine sieve, use it to sift the powder to remove any remaining bits.

Storage

Store your homemade five spice powder the same way as for other spices. Air-tight jars or containers are preferable as the aroma lasts longer this way. Theoretically, the powder can be kept indefinitely but the intensity of the flavour decreases over time.

How to use it

Now you’ve got a jar of homemade five spice powder in hand. How to use it to uplift authentic Chinese dishes? Here are some popular ways:

A butterflied roast five spice chicken

Although versatile, five spice powder doesn’t work for every Chinese dish. Please consider these two principles:

  • Do not use too much at a time. Thanks to its strong, intense aroma, a little goes a long way. It can easily overpower the flavour of a dish if not used sparingly.
  • Do not use it as a sprinkle over cooked dishes or cold dishes with raw ingredients. You may do so with ground Sichuan pepper in some cases, but five spice powder wouldn’t complement a dish this way.

Alternatives

Other types of Chinese spice blends, such as “Thirteen Spice (十三香)” and “Eighteen Spice (十八香)”, can be considered the advanced versions of five spice powder. So please feel free to use them as substitutes.

For stews or braised dishes, you may replace five spice powder with whole spices without grinding. If available, put the spices in a spicy/tea infuser or a small muslin bag so you can discard them easily after cooking.

📋 Recipe card

Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!

Homemade five spice powder in a bowl
Print

Homemade Five Spice Powder (五香粉)

A versatile spice mix unique to Chinese cuisine, five spice powder adds great flavour to many classic dishes. It’s very easy to make at home.
Course Condiment
Cuisine Chinese
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 5 tablespoons powder
Author Wei Guo

Ingredients

  • 10 g star anise
  • 10 g fennel seeds
  • 5 g cassia cinnamon/Chinese cinnamon
  • 5 g Sichuan pepper
  • 2 g cloves
  • 2 g white pepper optional

Instructions

  • Separate the pods of star anise. Remove any black seeds and stems from the Sichuan pepper.
  • Put all the spices into a cool pan, toast over medium-low heat until fragrant (The colour of the fennel seeds darkens a little and you’d hear some popping sound). Remove from the pan and leave to cool completely.
  • Add toasted spices to a spice grinder (or a mini blender). Mill until fine powder appears. 
  • Pass through a fine sieve to remove any remaining bits.
  • Store the powder in an airtight jar away from direct sunlight. It can be used for up to a year (or longer if its aroma stays strong).

Notes

For the usage of five spice powder, please see suggestions in the post above.

The post Homemade Chinese Five Spice Powder (五香粉) appeared first on Red House Spice.

]]>
https://redhousespice.com/five-spice-powder/feed/ 9 17487
Lye Water (Kansui) & Its Homemade Substitute https://redhousespice.com/lye-water/ https://redhousespice.com/lye-water/#comments Fri, 02 Jul 2021 21:03:19 +0000 https://redhousespice.com/?p=16646 A comprehensive guide to lye water (Kansui), a food-grade alkaline solution used in many dishes. Recipe for an easy homemade version is included.

The post Lye Water (Kansui) & Its Homemade Substitute appeared first on Red House Spice.

]]>
A comprehensive guide to lye water (Kansui), a food-grade alkaline solution used in many dishes. Recipe for an easy homemade version is included.

A bottle of food grade lye water
Jump to:

What is lye water?

Lye water (aka Kansui, 枧水), is a food-grade alkaline solution that’s used in many cuisines around the world. The ready-to-use, bottled one mainly contains potassium carbonate (K2CO3), a white alkali salt that’s soluble in water.

It looks like ordinary water: clear, transparent and odourless. But when you add it to water, the mixture will appear slightly cloudy. In general, lye water exhibits the following functions in the food production process:

  • It gives a yellow tint to food
  • It lends a mild but noticeable alkaline flavour
  • It neutralizes the acid in food
  • It’s used to preserve/cure certain foods

Recipes using lye water

You might not be familiar with the term lye water, but highly likely you’ve eaten food that contains this ingredient. You can find it in ramen noodles, Chinese mooncakes, pretzels, bagels, tortillas, cured olives, and many other foods.

Here are some classic Chinese recipes that use it:

fresh homemade alkaline noodles on a tray

Alkaline Noodles (碱水面), aka Ramen Noodles. Lye water helps the noodles to become elastic, springy, and slightly yellow. It also makes them less likely to become mushy when added to broths and soups.

Cantonese mooncakes filled with salted egg & lotus paste

Cantonese Style Mooncakes (月饼). Lye water is used to raise the PH of the dough (neutralize the acid in the syrup). It also helps to gain an appetizing brown colour after baking and a fluffy tender texture.

A classic treat for Dragon Boat Festival. With this informative recipe you will make sweet and savoury Zongzi (Chinese sticky rice dumplings) with ease.

Zongzi (粽子), aka Chinese Sticky Rice Dumplings. My recipe for Zongzi doesn’t involve lye water, but in southern regions of China, Alkaline Zongzi (碱水粽) is very popular. It’s simply added to the soaked glutinous rice. Other preparation procedures remain the same.

How to use it

When lye water is used in moderation (usually a minimum amount), both the colour and taste that it creates are pleasant. However, an overdose of lye water would result in bitterness. So the general advice would be:

  • Always follow the quantity suggested in a recipe.
  • It’s ok to reduce the volume if you prefer a lighter colour or a milder taste. 
  • Be extra careful if you wish to increase the quantity. Add a tiny bit more at a time to test.

🛎 NB: Although lye water is perfectly safe to use in food, you should never taste it on its own or touch it with bare skin. It’s important to keep it away from children.

Where to buy

Lye water is commonly available at Chinese/Asian stores. You should be able to find it online as well (e.g. Amazon). It usually comes in glass bottles. Apart from Lye water or Kansui, the label may show other words like potassium carbonate solution, 枧水, 雪碱水, etc.

How to make your own

Don’t have easy access to shop-bought lye water? Don’t despair! It’s very easy, and inexpensive, to prepare a homemade version as a substitute.

You only need two ingredients for homemade lye water: Baked baking soda and water. Mix them at a 1:4 ratio. Then you’re ready to use it! It couldn’t be simpler, right? Read on to discover the why and how.

Why bake the baking soda?

The simple answer to this question is that you’ll create a stronger alkaline substance by heating the baking soda. When mixing it with water, you’ll get a solution that acts in a similar way as shop-bought lye water.

Want to have a deeper understanding? Read what Harold McGee, the author of On Food and Cooking, has written in his article For Old-Fashioned Flavor, Bake the Baking Soda. It explains in detail the food science behind this particular process.

How to bake baking soda

baking soda on a tray inside an oven

Follow these steps to bake the baking soda in the oven:

  • Preheat the oven to 120°C (250°F).
  • Cover a baking tray with tin foil (aluminium foil). Spread an even layer of baking soda over the foil.
  • Put the tray into the preheated oven. Bake for 1 hour.
  • Leave to cool naturally then transfer to an airtight container.

🛎 NB: Make sure that your hands don’t have direct contact with baked baking soda as it may cause irritation. Wear gloves if available.

How to make a solution

For the homemade version, you’ll need to mix baked baking soda with water at a ratio of 1:4. That is to say, for example, for 1 teaspoon of baked baking soda, you’ll need 4 teaspoons of water to dilute.

It’s best to mix baked baking soda and water when you’re ready to use it for a recipe. It’s not recommended to mix them in a big volume beforehand.

🛎 NB: Make sure you always use a dry, clean spoon to get the baked baking soda out of the container. Also, seal the container immediately after use since moisture would harden the baked baking powder.

Can I use baking soda directly

You might encounter recipes suggesting that you mix unbaked baking soda with water. Here are two reasons why you should think twice before undertaking this action:

  • When mixed with water, unbaked baking soda creates a much milder alkali solution which will not have as much of an impact on the dishes that you use it in.
  • Unbaked baking soda does not completely dissolve into water (Baked baking soda does).

📋 Recipe

baking soda on a tray inside an oven
Print

Homemade Lye water (Kansui)

Lye water (Kansui) is a food-grade alkaline solution used in many dishes. This is an easy way to make it at home with two common ingredients.
Cuisine Chinese
Prep Time 2 minutes
1 hour
Total Time 1 hour 2 minutes
Author Wei Guo

Ingredients

  • Baking soda
  • Water

Instructions

  • Preheat the oven to 120°C (250°F).
  • Cover a baking tray with tin foil (aluminium foil). Spread an even layer of baking soda over the foil.
  • Put the tray into the preheated oven. Bake for 1 hour.
  • Leave to cool naturally then transfer to an airtight container (see note 1).
  • When needed, mix 1 part baked baking soda with 4 parts water by volume (see note 2). Use the solution in recipes for your desired dishes.

Notes

1. Do not touch the baked baking soda with bare hands. 
2. Do not premix the solution in big volume when you’re not ready to use it.

The post Lye Water (Kansui) & Its Homemade Substitute appeared first on Red House Spice.

]]>
https://redhousespice.com/lye-water/feed/ 33 16646
Pickled Chili Garlic Sauce (Duo Jiao,剁椒) https://redhousespice.com/pickled-chili-garlic-sauce/ https://redhousespice.com/pickled-chili-garlic-sauce/#comments Sat, 05 Sep 2020 13:37:52 +0000 https://redhousespice.com/?p=11491 Chinese pickled chili garlic sauce is long-lasting, flavoursome and can be used in many creative ways. Follow my detailed recipe to make some!

The post Pickled Chili Garlic Sauce (Duo Jiao,剁椒) appeared first on Red House Spice.

]]>
Chinese pickled chili garlic sauce is long-lasting, flavoursome and can be used in many creative ways. Follow my detailed recipe to make some!

Spoon scooping out some pickled chili garlic sauce
Jump to:

What is pickled chili garlic sauce 

Pickled chilies are commonly found in Chinese cuisine, particularly in cuisines of southern provinces, such as Hunan, Sichuan, Guizhou, Guangxi, etc. Home cooks would make it in big batches (usually with their own “secret” formula) and have it as a kitchen essential to use on a regular basis. 

Today’s recipe is the Hunan style chopped version which is called Duo Jiao/剁椒 in Chinese. Traditionally, the main ingredients, chili peppers, garlic and ginger, are chopped manually with a cleaver. As you could imagine, it’s a labour-intensive job but the final taste is so rewarding.

My recipe introduces an easier and faster method using a food processor. You can use this long-lasting, pungent, flavourful condiment for seasoning many savoury dishes, such as stir-fries, steamed meat/fish, dipping sauces, noodle dressing, etc. Sounds interesting? Please read on!

Ingredients

It doesn’t require a long ingredient list to make pickled chili garlic sauce. Also, everything that you need can be easily sourced from mainstream supermarkets (apart from one optional ingredient). Here is the list:

Recipe ingredients including chilies, garlic, lime, ginger, salt and sugar

Fresh chili peppers

Any types of fresh chili pepper would work for this recipe (the fresher the better). The only thing you need to consider is the heat level that you enjoy or tolerant. I mix two types for this recipe (see image above): the majority is the bigger, juicy ones with medium heat (labelled as “red chilli” in British supermarkets) and a few bird’s eye chilies (Thai chilies) which taste much hotter (I find this guide on “25 types of peppers” by blogger Jessica Gavin is quite helpful).

The traditional Chinese pickled chili garlic sauce includes the seeds of the peppers. However, please feel free to remove them. This will dramatically reduce the heat of the end product.

Garlic & ginger

Garlic is indispensable for this recipe while ginger is optional. I prefer fresh ones but shop-bought garlic/ginger paste is acceptable as long as it doesn’t contain any artificial flavours, colours or preservatives.

Salt & sugar

Any types of salt will work as long as it’s pure salt without any other ingredients in it. The suggested salt sugar ratio is 3: 1. However, you could increase the sugar quantity a little if you fancy the sauce sweeter (the sweetness also helps to reduce the spiciness of the sauce).

Lime/lemon or white rice wine

For the acidic element used in this chili sauce, I like lime or lemon for its hint of fruity flavour. Simply squeeze the juice out (remove seeds if any). The more traditional method usually calls for white rice vinegar, so use it instead if you prefer.

How to make it

With all the ingredients at hand, we’re ready to make the sauce following five simple steps: wash, dry, chop, blend and season. Unlike Chiu Chow Chili Oil which also uses fresh chilies, this recipe doesn’t involve cooking.

Before we start, I’d like to remind you of a very important tip: All the utensils that are in contact of the ingredients (chopping board, knife, food processor, spatula, bowl, jars/containers, etc.) need to be thoroughly cleaned, dried and completely oil-free.

Step 1: Wash

Washing chili peppers under running water

Wash the chili peppers under running water. At this stage, try not to remove the stems of the peppers. Otherwise, water might get inside.

Step 2: Dry

Drain the peppers then pad dry with a clean tea towel or kitchen paper. Lay them on a tray without overlapping. Leave to air dry completely.

Step 3: Chop

chopping chili peppers into chunks

Remove the green stems and any blemishes or spots. Cut the peppers into chunks (Wear gloves to avoid burning). If you wish to reduce the spiciness, cut the chili pepper open lengthwise. Use the tip of a knife or spoon to scrape off the seeds. Peel the garlic and ginger. Crush a little to loosen their texture.

Step 4: Blend 

Blending chili pepper in a food processor

Add peeled garlic and ginger to a food processor. Blend on high speed into a paste-like consistency. Then put in the chopped pepper (you might need to add it in two batches depending on the size of your food processor). Blend for 3 seconds then pause. Stir with a spatula then blend for another 3 seconds. Repeat the process until the pepper is evenly chopped into small pieces but not to a fine paste consistency.

Step 5: Season

minced chili with salt & sugar

Pour everything into a large bowl. Add salt, sugar and the juice of the lime/lemon (or white rice vinegar). Mix with a spatula until well combined. Cover the bowl and leave to rest on the counter for 48 hours.

How to store it

  • Transfer the chili garlic sauce into clean, oil-free, air-tight jars/containers. Store in the fridge. You can use it straight away but the taste will be richer after about a week. 
  • You can keep this sauce in the fridge for up to 3 months or in the freezer for 9 months.
  • Remember to always use a clean, oil-free spoon to scoop out the sauce. Put the jar/container back into the fridge after each use.

Pickled chili garlic sauce in jars

How to use it

Chinese pickled chili garlic sauce is super versatile. Here are some examples of how to incorporate it into your dishes:

Hunan egg and pickled chili stir-fry
Chinese stir-fried eggplant with garlic sauce
A plate of steamed prawns and mung bean noodles
Chinese crepes cut in halves

Other homemade sauces

Healthier and tastier, homemade sauces/condiments are great things to have in your kitchen. Here are a few recipes that I recommend:

📋Recipe

Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!

Chinese pickled chili garlic sauce in a jar
Print

Pickled Chili Garlic Sauce (Duo Jiao,剁椒)

A detailed recipe for making Chinese pickled chili garlic sauce. It's long-lasting, flavorsome and can be used in many creative ways.
Course Condiment
Cuisine Chinese
Diet Gluten Free, Halal, Vegan, Vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 600 ml
Author Wei Guo

Ingredients

  • 450 g fresh red chili peppers see note 1
  • 120 g garlic
  • 30 g ginger optional
  • tablespoon salt
  • ½ tablespoon sugar
  • 1 lime/lemon or 1 tablespoon white rice wine

Instructions

Prepare

  • Wash the chili peppers under running water thoroughly. Drain then pad dry with a clean tea towel or kitchen paper. Lay them on a tray. Leave to air dry completely.
  • Remove the green stems. Cut the peppers into chunks (Wear gloves to avoid burning). If you wish to reduce the spiciness, remove the seeds before cutting (see note 2 to learn how).
  • Peel the garlic and ginger. Crush to loosen the texture a little.

Blend (see note 3 for the traditional method)

  • Add garlic and ginger to a food processor. Blend them on high speed into a paste-like consistency.
  • Put in the chopped pepper (you might need to add it in two batches depending on the size of your food processor). Blend for 3 seconds then pause. Stir with a spatula then blend for another 3 seconds. Repeat the process until the pepper is evenly chopped into small pieces but not to a fine paste consistency.

Season

  • Pour everything into a large bowl. Add salt, sugar and the juice of the lime/lemon. Mix with a spatula until well combined.
  • Cover the bowl and leave to rest on the counter for 48 hours.

Store

  • Transfer the chili garlic sauce into clean, oil-free, air-tight jars/containers. Store in the fridge for up to 3 months or in the freezer for 9 months.

Use

  • Use it a week later for a richer flavour. Always use a clean, oil-free spoon to scoop out the sauce. Put the jar/container back into the fridge after each use.
  • For inspirations on how to use this sauce, pleace read in the post content above.

Notes

1. You can use any type of chili peppers. I choose the red-coloured ones for a more appetising look. To control the heat, you may combine two types which have a different level of hotness. Removing all the seeds is another way of reducing heat.
2. How to remove the seeds: Cut the chili pepper open lengthwise. Use the tip of a knife or spoon to scrape off the seeds.
3. This recipe makes about 600ml (2.5 cups) of sauce. If you wish to make a very small batch, scale down the ingredients proportionally and use the traditional method to chop all the ingredients manually. To avoid burning, wear kitchen gloves and swimming goggles (it may sound funny but it works well).

The post Pickled Chili Garlic Sauce (Duo Jiao,剁椒) appeared first on Red House Spice.

]]>
https://redhousespice.com/pickled-chili-garlic-sauce/feed/ 28 11491