Thursday, April 08, 2010

Sichuan (Szechuan) Chili Oil

Lately, for some unknown reason, I've had a hankering for the flavours of Sichuan. Having had no time to indulge fully my urge for Sichuan tastes as yet, I thought I'd make a quickie Sichuan chili oil as placeholder for delights yet to come.

I used Sichuan peppercorns and dried chilis (instead of flakes) in mine, as well as the sesame and peanut oils.

The aroma in the kitchen while JS was making this oil was swoonworthy!

Sichuan peppercorns have a citrus-y flavor with a disconcerting way to numbing your tongue and mouth! Use with caution. ;)

We didn't bother straining out the bits and bobs in the oil.

Red Chile Oil (紅油)
Sichuan Chili Oil
We used the two oils to make Spicy Sweet Sichuan Popcorn!

Kok Robin's Sichuan Chili Oil

eatingclub Sichuan/Sichuan-inspired (Szechuan)
Red Chile Oil (紅油)
Sichuan Peppercorn Chili Oil
Spicy Sweet Sichuan Popcorn
Gong Bao ("Kung Pao") Chicken (宮保雞丁)
Eggplant Dandan Mian (擔擔麵)
Sichuan "Crossed Hands" Wonton Dumplings 抄手, Two Ways (in Broth and with Chili Oil Sauce)
Sichuan Ma Po Tofu (麻婆豆腐)
Water Boil Fish (水煮魚) or Water Boil Beef (水煮牛肉)

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  1. My favorite Burmese restaurant gives little containers of this out with every take-out meal and it's surprisingly addictive. You feel yourself burning your mouth but you can't help pouring it all over your rice!

  2. Oh that looks too hot for wimpy me but I bet the hubs would love it.

  3. I am a sucker for things that burn! I love your idea!

  4. are you cooking up a Szechuan feast next? ;p

  5. That is hot! I cant wait to try it.

  6. tigerfish:
    Um, maybe not a feast, but rather, one dish at a time. =)


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