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Don't Buy Chili Crisp, Make This Instead
recipe by My Name Is Andong (@mynameisandong)
Ingredients:
- 2 heads of garlic (estimate)
- 4-5 large shallots (estimate)
- A medium-sized knob of ginger (estimate)
- Fresh chilies (amount varies, depending on heat preference)
- Dried chili flakes or whole dried chilies (estimate 1 cup)
- About 1/4 cup neutral cooking oil (sunflower or canola)
- 1 tablespoon paprika powder (estimate)
- 1 teaspoon MSG (estimate)
- 1 tablespoon sugar (estimate)
- 1 tablespoon sesame seeds (estimate)
- 1 teaspoon sesame oil (estimate)
- 1 tablespoon dark Chinese vinegar (estimate)
Steps:
1
Separate the cloves from two heads of garlic. Peel the cloves and trim off the little woody ends from each clove.
2
Add the peeled garlic cloves to a food processor. Next, trim the ends of the shallots, remove the outer layer, chop into rough chunks, and add them to the food processor. Peel a medium-sized knob of ginger with a spoon, chop into rough chunks, and add it to the food processor as well. Blend everything until smooth and homogeneous.
3
Grab any type of fresh chilies you like. Choose your heat level, trim the ends, chop into rough chunks, and add them to the food processor.
4
For dried chili flakes, toast whole dried chilies in a wok until dry and brittle. Transfer them to a small food processor and grind to the desired texture.
5
Combine the dried chili flakes with the fresh chilies in the food processor. Add salt to taste, preferably smoked salt.
6
Grab a large pot, set it to medium-high heat, and add about 1/4 cup of neutral cooking oil.
7
Add the garlic, shallot, and ginger puree to the pot. Stir very well. Cook for about 15 minutes, stirring constantly to prevent sticking and burning.
8
Once the mixture takes on a golden hue, add the chili mixture. Mix well and keep stirring frequently for another 10 minutes.
9
Add the seasonings: 1 tablespoon paprika powder, 1 teaspoon MSG, 1 tablespoon sugar, 1 tablespoon sesame seeds, 1 teaspoon sesame oil, and 1 tablespoon dark Chinese vinegar. Mix everything thoroughly.
10
Transfer the finished sauce into jars, add a label for a personal touch if desired.
11
You can store the sauce in smaller jars to make it easier to use without needing to go deep into one big jar with a spoon.