#losingweight

I made this for salt-broth ramen. I usedas reference.Render the oil in super low heat. Add scallions or Japanese leeks and it'll give a different edge. Recipe by Cooking S Papa

A great appetizer as is, cold or warm. This goes so well with sake, shochu or white wine. You can enjoy on top of rice or with pasta as main.

This homemade chili 🌶️ oil has become my household staple, it has a combination of flavors from garlic, shallot and lemongrass lightly sweet and savory. It perfect to enhance flavor on any dish you can think of .

There isn't much to weigh here as you can control your own spiciness with the fresh chilli and Chinese peppercorn. After you finish chopping the garlic etc, gauge the amount oil needed to be boiled. You will need enough to fully submerge the chillies. Season with salt

Delicious on all sorts of Szechuan dishes

My mom used to go to a fancy restaurant in Brentwood. Their bread dipping oil was amazing! This recipe was recreated solely by taste.

Taken with a few modification from Tiffy Cooks, this garlic oil can be added to anything requiring garlic that you would otherwise be chopping and cooking. It’s intensely garlicky but still mellow from the cooking. It’s intended for use in Chinese style cooking, but I’ve added it to uncooked tomato puree with oregano for a fast pizza sauce that needs no cooking, or smeared on fresh bread for a punchy garlic toast. It’s far better than the jarlic you get at the store, and keeps for months in the fridge.

Add quick flavor and spice to your next stirfry with this easy to make chili oil.

My grandfather uses this a lot in his cooking and it does give it a bit of a kick, the bullet chillies are home grown and believe me they are spicy.