PROMOTE BRENDAN PANG’S CLASS: “COOK LIKE A STAR, WITH A STAR: BRENDAN PANG IN MAY”

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Hong You- Chilli Oil

Servings
2
Prep
15 m
Cook
15 m

Recipe By: Dylan Vickers-Fukakusa

La Yu is a fundamental component of Sichuan cuisine. The oil itself is not overly spicy, but yet it is infused with the fragrant aroma of many different spices and flavorful ingredients. After making it, store it in the fridge in an oil olive oil container for easy pouring.

Ingredients

1000 ml vegetable oil
25 g spring onions
10 cloves garlic, peeled
20 g ginger, sliced
4 pc star anise
1 pod black cardamom
40 g green Sichuan peppercorns
30 g red Sichuan peppercorns
20 g black Sichuan peppercorns
20 g black Sichaun peppercorns, ground
60 g kochukaru - Korean chilli flakes
60 g kochukaru - Korean chilli flakes
30 g kochukaru - Korean chilli flakes

Directions

1

Place the oil in a heavy-bottomed saucepan. Heat the oil over medium-low heat to 160C.
Add the star anise, cinnamon, black cardamom, 40g of green Sichuan peppercorns, 30g of red Sichuan peppercorns, and 20 g of black Sichuan peppercorns and fry for 1 minute.
2

Next, when the oil reaches 150C, add in the 60g of kochukaru.
3

When the oil reaches 130C, add in the next 60g of kochukaru.
4

When the oil reaches 110C, add in the remaining 30g of kochkaru, as well as the ground black Sichuan peppercorns. Allow everything to infuse for a minimum of 1 hour, or overnight for best results before straining through a fine mesh screen.