Watch Daddy Lau teach us how to make Cantonese restaurant-style chili oil at home. You can put it on anything to give it a kick of aromatic spice!
🍴 WRITTEN RECIPE + INGREDIENTS🍴
Visit our blog for step-by-step instructions:
https://madewithlau.com/recipes/homemade-chili-oil
🍜 JOIN THE CANTO COOKING CLUB 🍜
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Take a free peek inside: https://bit.ly/mwlclub
🍳 COOKWARE WE USE/LOVE 🍳
- Chinese Cleaver: https://amzn.to/4eMSoL9
- Carbon Steel Wok: https://amzn.to/3BH16fq
- Stainless Steel Spatula: https://amzn.to/4fomqVZ
- Non-Stick Wok: https://amzn.to/47Q8fGk
- Non-Stick Spatula: https://amzn.to/489rWsY
- Gas Burner: https://amzn.to/3XYAQVI
- Electric Burner: https://amzn.to/4eLoXZO
- Steaming rack: https://amzn.to/4eKewpQ
- Steaming rack with holes: https://amzn.to/408qPYu
🥢 KITCHEN ACCESSORIES WE USE/LOVE 🥢
- Infrared Laser Temperature Gun: https://amzn.to/3ZRioAK
- Wireless Meat Thermometer: https://amzn.to/3BE6iRg
- Food Scale: https://amzn.to/47QRIC6
👨🍳 DAD'S SPECIAL INGREDIENTS 👨🍳
- Light Soy Sauce: https://amzn.to/3NcsQva
- Dark Soy Sauce: https://amzn.to/3Y6uyV8
- Chicken Bouillon: https://amzn.to/3ZQWn4V
- Sesame Oil: https://amzn.to/3XJGef6
- Rice Cooking Wine: https://amzn.to/4gJG405
- Shaoxing Cooking Wine: https://amzn.to/3TWiBib
- Premium Oyster Sauce: https://amzn.to/4drBPTS
- Chili Oil: https://amzn.to/3Y7w1uo
- Hoisin Sauce: https://amzn.to/3Y9mwuJ
- Vegetarian Oyster Sauce: https://amzn.to/47RJ0U5
- Gluten-Free Oyster Sauce: https://amzn.to/3NdKPRK
- Handcrafted Soy Sauce: https://bit.ly/handcrafted-soysauce
🎥 MY CAMERA GEAR! 🎥
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- Lens for Wide Shots: https://amzn.to/3YpCUHD
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- Macro Lens: https://amzn.to/3Y6ANXF
These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
⏲ CHAPTERS ⏲
00:00 - Prepare chili mix
00:37 - What kind of chili flakes to use
01:40 - Prepare aromatics
03:22 - On chili oil
04:01 - Prepare wok & oil
04:13 - Kind of oil to use
04:40 - Fry aromatics
06:43 - Pour oil over chili mix
07:26 - How to avoid smoky flavor & how to store
07:57 - Finish with final toppings
08:33 - Adding more oil
🔗 LINKS MENTIONED 🔗
South China Morning Post: https://youtu.be/NB0XaPdFPbM
Mark Wiens: https://youtu.be/Vw_ceGPMSas
Angel Nin’s Kitchen: https://youtu.be/Som39y5ol_4
Villa Cocina: https://youtu.be/EDcpxBbn-pM
Margarita's Kitchen: https://youtu.be/uUzL3PJx_V4
Cookaround recipes: https://youtu.be/U3y7sMVTQSc
Gary Pilarchik (The Rusted Garden): https://youtu.be/aC2UwDNOAIE
프로세스 케이 Process K: https://youtu.be/DnbsdFhB5XE
Mark's Kitchen: https://youtu.be/LvQNOPBDrRg
Chinese Cooking Demystified: https://youtu.be/MVh7Fu0_Y1o
Delish: https://youtu.be/sajo00L4xyg
Goldthread: https://youtu.be/dwMmz43HptI, https://youtu.be/e0mW5CJWHWk
Aden Films: https://youtu.be/wBWKakGw338
🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - https://chll.to/49e6fa9c
Copyright Chillhop Music - https://chll.to/4ca8cc15
💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog: https://madewithlau.com/family
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