CHINESE CHILLI OIL

    Chinese Chilli Oil is an all-new ingredient in my Pantry and it is like, I am surely going to have a batch forever. Though a new condiment, It's so spicy and being spicy is one main aspect which has always got a big welcome at home. I made this Chilli Oil specifically for Chilli Garlic Fried Rice Recipe. And now I am hooked with this Chilli Oil.

    Chilli Oil is an important staple in Chinese Cuisine, a condiment most commonly used along with Soy Sauce & Vinegar.  My first thought that Chilli Oil should be something like, Chilli infused Oil, but my preconception shattered when I pondered for the recipe. In my opinion, Chinese Chilli Oil is more sophisticated than simply being hot & spicy. It is layered with several dimensions impressing & surprising your palate. Initially, Oil is heated along with Garlic, Ginger & Spring Onions, and then it is poured over to the toasted Spices. 

    What goes into this Chilli Oil is rather straight forward in terms of ingredients. And the small steps to make those ingredients flavourful & aromatic is the trick behind perfect Chinese Chilli Oil. Dry roasting the Spices like Sichuan Peppercorns, Cinnamon, Cloves, Cardamom, Star Anise, Bay Leaf gives out a wonderful aroma to the oil. Toasted Sesame Seeds also release a nutty aroma into the Chilli Oil. And those dry roasted and coarsely ground Dry Red Chilli is the show stopper of this Chilli Oil. I should say when the Chilli & Spice Mixtures get infused into the hot oil, its powerful scent will envelop the air and linger in your kitchen for quite some time, it was inside my lungs making me cough for a while too.

CHINESE CHILLI OIL

    But all these steps are worth the effort. Though it may seem to be a bit intimidating in the beginning, once you get the knack of it, it is going to be an absolutely easy & effortless recipe. As easy 

as it is & you can make it on the go.  All the more you may need just about 5-10 minutes to make this Chilli Oil & there you are with the best homemade Chilli Oil with extra flavour, fragrance, nuttiness & smokiness.

    This homemade Chinese Chilli Oil goes well with Noodles, Dumplings, Momos, Salads and can be used while making Fried Rice, Stir-Fries etc., And above all when a recipe is homemade, I feel accomplished with a feeling that I have learnt how to make it from scratch and above all I know what ingredients are added into it with a safe feeling that this homemade Condiment has No MSG, No Preservative & No Additives. And one personal suggestion, if you are making a large batch or if you are a person who seldom uses this Chilli Oil, do store it in the refrigerator.  

STEPS FOR A PERFECT CHINESE CHILLI OIL

CHINESE CHILLI OIL

 

DRY ROASTING:

• Dry Roast all the Spices, then the Sesame Seeds & Dry Red Chillies separately. 

SPICES:

• You may need 4 aromatic spices - Star Anise, Cinnamon, Bay Leaves & Sichuan Peppercorns.
  
• You can also add, Green or Black Cardamoms & Cloves If you want a bit more flavour and complexity in Chilli Oil.

AROMATICS:

• I have used Garlic Cloves, Ginger & Spring Onions to add aroma to the Chilli Oil. 
• Some recipes also call for adding Shallots, Dry Ginger etc., 

CHILLI FLAKES:

• We need Chilli flakes or coarsely ground Dry Chillies for the recipe. Several Chilli flake varieties are available in the market & online. Use your preferred variety. Choose the right type of Chilli Flakes. Check the heat(spiciness) level. Start from medium if you like. I personally wouldn't prefer using mild ones.
•  I have used the long spicy variety of Dried Red Chillies available in the local market. First, I dry roasted(on a very low flame) the Dried Chillies until they turned crisp(you should be able to break it when you press it with your hands). Then I ground the roasted Dry Chillies coarsely like chilli flakes. Also, this variety of Chillies yields you a bright red hued Chilli Oil.  
• And I am not an expert to suggest Dry Chilli varieties for Chilli Oil. The dry Chilli variety I used did total justification to the Chilli Oil giving the needed smokiness & bright red colour.  
• Coarsely grind the roasted Dry Chillies and use them. Alternatively can use Chilli flakes.

FLAVOURFUL CHILLI OIL:

• Next, use any neutral tasting oil for the recipe.
• First, heat the oil with garlic cloves, ginger & spring onions. Let it sit on a low flame for about 5 minutes until the essence & fragrance of the above ingredients get well infused into the oil.
• Then pour out the hot Oil into the Spices & Sesame seeds. The oil needs to be at the right temperature to bring out the best fragrance from the spices. It will be less flavoursome if the oil is not hot enough. The most important factor is to keep the temperature of Oil in control.
• The secret is to infuse the oil with a special blend of aromatics first, then pour it over crushed Chilli flakes. 
• Pouring very hot oil can burn the Chilli flakes. So, one trick I learnt is to transfer the hot oil(draining out the garlic cloves, ginger & spring onions) into a wide ceramic bowl, which reduces the temperature a bit. Then I add Chilli flakes to the Oil & stir it well until well combined.
• Keep in mind, once you pour the hot oil into the spices, it should smell nutty & smoky( coughing around) & shouldn't smell burnt.
• Also, keep in mind that pouring hot oil into a glass jar can shatter it. So make sure to use a heatproof glass jar for the purpose. Keep in mind that we are dealing with hot oil in this recipe. So safety must be taken care of. I suggest using a ceramic bowl or any other heatproof bowl to mix all the ingredients.  

ADD-ONS:

• Some Chilli Oil recipes add Light Soy Sauce, Black Vinegar or Sesame Oil along with the basic ingredients. 
• But traditional recipes used just neutral-tasting Oil, Chilli flakes & Salt. 

SALT:

• Add the salt into the Chilli Oil mix at the final stage.

STORING:

• Then, I suggest transferring the Chilli Oil to a glass container when the oil cools down a bit. Use a clean, dry glass bottle with a tight lid to store Chinese Chilli Oil.
• Store it in a clean & dry place, free from moisture. Preferably, store homemade Chilli Oil in the refrigerator. 

SERVING:

• Wait for at least 10-12 hours or a day before using the Chilli Oil. This is to allow all the flavours to get well infused into the Oil. After a few days, Chilli flakes and sesame seeds tend to stay at the bottom of the container. 
• Use a clean & dry spoon to stir before serving. If your dish requires pure chilli oil, use a sieve to filter out the chilli flakes and sesame seeds. 

Cuisine - Chinese
Recipe - Condiment

Spice Level -  Medium - HIgh
Difficulty - Easy
Yields - 2 Cups
Author - SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 5 - 10 Minutes


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HOW TO MAKE CHINESE CHILLI OIL

CHINESE CHILLI OIL

INGREDIENTS:

For the Oil: 

Oil - 2 Cups

Ginger - 3-4 Slices

Garlic - 3-4 Cloves

Spring Onions - 2 Stalks

SPICES:

Star Anise - 2 Nos.

Cinnamon Stick - 1 long piece

Bay Leaves - 2 Nos,

Cardamom - 5 Pods

Cloves - 3 Nos.

Sichuan Pepper Corns - 1 Tspn

Sesame Seeds - 11/2 Tbspn

Dry Red Chillies - 10-12 Nos.

Add ons:

Salt - To Taste

CHINESE CHILLI OIL

METHOD: 

• Dry roast the spices mentioned under "Spices" on a very low flame until it turns aromatic.  
• Transfer the roasted spices into a bowl & keep them aside.
• Next, dry Roast the Sesame Seeds on a very low flame until it splutters. Remove it from the pan and keep it aside.
• Dry roast(on a very low flame) the Dried Red Chillies until it turns crisp(you should be able to break it when you press it with your hands). It should be super roasted. 
• Grind the roasted Dry Chillies coarsely like chilli flakes & keep them aside.
• Meanwhile, heat oil in a saucepan or a pot big enough to hold the oil & the ingredients.
• Add sliced Ginger, slightly crushed Garlic Cloves and roughly cut Spring Onion stalks.
• Heat it on a medium flame for a few minutes.
• Then reduce the flame and heat it for another 5-7 minutes on a very low flame.
• The idea is to get the oil infused with the aromatics. It shouldn't burn or turn dark. 
• If you notice that the aromatics are sizzling vigorously and turning dark too quickly, remove the oil from the fire.
• Sieve the hot Oil & transfer it into a wide ceramic bowl or any other heatproof bowl. 
• Add the dry roasted Spices, Sesame Seeds & Chilli flakes & mix well until well combined.
• Stirring the ingredients will help you to manage the heat and also would avoid burning the ingredients.
• Make sure that the Oil is NOT TOO HOT while pouring it into the Spices & Chilli flakes. 
• Stir in the Salt and mix well.
• When the Chilli Oil cools down a bit, transfer it into a glass bottle.
• Store it in the refrigerator for longer shelf life.
• If stored properly, Homemade Chilli Oil can stay good for up to 6 months.

NOTES:

• Adjust the number of Dry Red Chillies & sichuan Peppercorns to suit yourspice level.
• Use any preferred spices from the above list.
• Use any NEUTRAL TASTING OIL for the Chilli Oil Recipe.

TOM YUM FRIED BIHUN(RICE NOODLES)

    Tom Yum Bihun or Tom Yum Rice Noodles is a simple stir fry prepared with Rice Noodles & Tom Yum Paste. This flavour-filled noodles recipe is famous for its light, sweet yet savoury and sourish taste. Certainly very appealing for those who enjoy Thai food & especially this Noodle recipe is for the ones who love Tom Yum. What’s more, it is so easy to prepare this delicious dish.  
 

    Locally, Rice Noodles/Rice Vermicelli is called “Bihun” or “Beehoon” or “Meehoon”. During my initial days in Malaysia I have literally fumbled upon the names and it took some time for me to literally know what all these Bihun, Mee Hoon all mean. And as I said before I was awestruck by the variety of Noodles available in the local market. Rice Noodles are usually dry ones and comes in thin and bundled together in a packet. It is inexpensive and easy to cook. I even use these Rice Noodles to make Lemon Sevai. Though a bit of All-purpose flour is present in these Rice Noodles, the texture and taste do total justice to Sevai Recipe too.
 

    Well, coming back to Tom Yum, it is a dish, so synonymous with Thai Food. As such, it found its origin in Thailand and Laos. But it has found its way and popularity in almost all South East Asian Countries like Malaysia, Singapore, Indonesia, Brunei and Cambodia. All the more it is one of the most sought Thai Food around the world.

    I feel that Thai food is so versatile, created to appeal to all six senses, not only with overwhelming flavours but also with fragrant aromas and visually pleasing presentations. Least to mention the fiery heat from their indigenous Thai Chillies.  Thai food combines pungent herbs and condiments like Garlic, Galangal, Lemongrass, Kaffir limes, Thai Basil, Fish sauce and Shrimp Paste gracefully, that no one taste of a particular ingredient overpowers the other. Thai Cuisine has a beautiful combination of Sweet, Sour, Spicy and Salty tastes, equally balanced that it makes the food vibrant with flavours.  

    Just one dish, 'TOM YUM' is more than enough to justify the overall feeling and taste of Thai Food. If you are a fan of Tom Yum Soup, then I am sure that you would love this Tom Yum Fried Rice Noodles too. With more concentrated flavours of the Tom Yum comes from the special notes of Citrusy flavours from Lemon Grass, Lime and Kaffir Lime Leaves. But the overpowering flavour comes from the Thai Chilli Paste and the Fish Sauce used in Tom Yum Fried Bihun(Rice Noodles).

For TOM YUM SOUP & TOM YUM FRIED RICE, Click here...


Cuisine - Thai
Course - Main
Spice Level  - Spicy
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 20 - 30 Minutes
Cooking Time - 25 -30 Minutes

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HOW TO MAKE TOM YUM FRIED BIHUN (RICE NOODLES)

TOM YUM FRIED BIHUN(RICE NOODLES)

INGREDIENTS:

For Tom Yum Fried Bihun(Rice Noodles):

Rice Noodles - 400 Gms

Eggs - 2 Nos.

Shrimps - 10-12 Nos.

Mushrooms - 5-6 Pieces

Onions - 1 No.

Garlic - 3-4 Cloves

Tomato - 1 No

Bird's Eye Chillies - 2 Nos.

Bean Sprouts(Taugeh) - a handful

Chicken Stock Powder - 1 Tspn

Oil - 3 Tbspn

For Tom Yum Paste:

Thai Chilli Paste - 3 Tbspn

Galangal - 5 Slices

Lemon Grass - 2 Stalks

Kaffir Lime Leaves - 5 Leaves

Thai/Bird's Eye Chillies - 3-4 Nos.

Fish Sauce - 1 1/2 Tbspn 

Soy Sauce - 1 1/2 Tbspn 

Lime Juice - 2 Tbspn

Salt - To Taste

Sugar - 1 Tspn 

To Garnish:

Spring Onions - Few

Coriander Leaves - Few.

METHOD: 

TOM YUM FRIED BIHUN(RICE NOODLES)

For Tom Yum Paste:

• Cut Lemon Grass Stalks into small pieces, use just the white part of it.
• Remove the centre rib and thinly Slice Kaffir Lime Leaves.
• Peel and thinly slice Galangal.
• Pound the above ingredients along with Thai Chillies into a fine paste in a Stone Mortar and Pestle.
• Add the remaining ingredients mentioned under 'For Tom Yum Paste' to the ground paste and mix well.

NOTE: *Alternatively, grind all the ingredients in a mixer-grinder/blender with very less water into a fine paste. 

For Tom Yum Fried Bihun: 

• Soak rice vermicelli for about 30 minutes or till soft and drain well. 
• Peel, De-vein and Clean the Shrimps.
• Heat 2 Tspn of Oil in a large pan, fry or scramble the Eggs.  
• Remove it from the pan and keep it aside.
• Heat the remaining oil and sauté finely chopped Onions, Garlic and Thai Chillies until onions turn translucent. 
• Next add the sliced Lemon Grass, kaffir leaves & give a quick stir,
• Add finely chopped Tomatoes and cook until it turns soft.
• Add in the Shrimps and Mushrooms to the above and toss it briefly in low flame or until Shrimps are cooked. 
• Dish out and set aside.
• Reheat wok on medium heat, & add in some more oil.
• Add in the ground Tom Yum paste and fry for a while.
• Stir fry until aromatic and make sure it doesn’t burn.
• Quickly add enough hot water into the paste mixture and bring to a boil. 
• Next, add chicken stock powder and mix well. 
• Add the soaked Rice Noodles to the above. 
• Use a pair of long chopsticks/tongs to loosen up the Rice Noodles.
• Mix & stir well until each strand of Rice Noodle is well coated into the Tom Yum Paste.
• Now, Push aside the Rice Noodles & add in the bean sprouts and thin strips of Carrots. 
• Now gently cover the Bean Sprouts & carrots with a few scoops of Rice Noodles.
• Let cook for 1 minute. Then toss and mix well. 
• Now add the dished out Shrimps & mushroom to the wok & give a quick stir.
• Stir in the Scrambled Eggs to the Rice Noodles. 
• Adjust the seasonings. 
• Fry it on a high flame for a minute or two.
• Switch off the flame. 
• Garnish Tom Yum Fried Bihun(Rice Noodles) with Spring Onions and Coriander Leaves.
• Serve Tom Yum Fried Bihun(Rice Noodles) hot with any side dish of your choice.
• Tom Yum Fried Bihun goes well with Thai Style Fried Egg, Pandan Chicken etc.,

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TOM YUM FRIED BIHUN(RICE NOODLES)

 

NOTES:

• Soak the Rice Vermicelli for at least 20-30 Minutes & drain well before adding it into the recipe.
• Tom Yum Fried Bihun recipe has a lot of Sauces in it, so adjust the salt in the recipe.
• Also, make sure to saute the Sauce until oil separates from it, this is to ensure that it's less saucy and more flavourful.
• Adjust the amount of Thai Chillies to suit your spice level.
• Can add any vegetable of your choice to this Fried Bihun Recipe.
• Can substitute Shrimps with Chicken Pieces, Fish, Fish Cakes or any other Seafood. 
• Can fry the Eggs and use them as a side dish or scramble them up and mix along with the fried bihun.  

Pomelo Juice: Refreshing and Invigorating Citrus Drink

Rediscovering Bamblimas: The Journey from Childhood to Pomelo Juice

    Growing up, I often heard stories about a large citrus fruit called Bamblimas. My father, who spent part of his career in Kotagiri, often mentioned how plentiful these fruits were during their season. Interestingly, "Bamblimas" was also a colloquial term used to describe a chubby child or person. Despite hearing so much about it, I never encountered this elusive fruit during my childhood in India.

    It wasn't until I moved to Malaysia that I stumbled upon something familiar yet foreign in the local markets—Pomelos. Little did I know, these were the very same Bamblimas I had heard about! This revelation came to me after some reading, and I was amazed to discover that Pomelo is just another name for Bamblimas.

Pomelo: A Citrus Giant with Surprising Versatility

Pomelo

    The name Bamblimas always conjured images of plumpness, and seeing a Pomelo for the first time did justice to that association. The sheer size of the fruit was intimidating, and I must admit, I was clueless about how to handle it. Fortunately, Google came to the rescue, guiding me through the steps of cutting and preparing a Pomelo.

    When life gives you Pomelos, why stop at making lemonade? My first experiment was a local favourite—Pomelo, Sago & Mango Dessert. However, I quickly learned that timing is crucial; the Pomelo pulp needs to be consumed immediately after being mixed in, as it loses its appeal if left sitting for too long. The same rule applies to Pomelo Salads—serve them fresh! Beyond desserts and salads, Pomelos can be transformed into Marmalades, Jams, and even Candied Peels. But let's not forget the simplest delight of all—Pomelo Juice.

Juicing the Pomelo: A Refreshing and Nutritious Treat

    As a rule of thumb, if I can juice a fruit, I will! It's a straightforward and convenient way to enjoy the fruit's natural goodness. With Pomelo, I expected a taste similar to Mosambi Juice (Sweet Lime Juice), a common beverage in India. Though I haven't found Mosambi in Malaysia, it's available in Indian markets in Singapore. While Pomelo Juice does share a slight resemblance to Mosambi Juice, it carries a unique hint of bitterness that is characteristic of the fruit. Despite this, it is both refreshing and satisfying—a perfect way to cool off on a hot day.

Looking for more refreshing beverages? Click here to explore a variety of Juices, Drinks & Smoothies on my blog.

Recipe Type: Drink

Difficulty: Medium
Serves: 1-2
Author: SM

Preparation Time: 25–30 Minutes

Curious about the health benefits of this citrus giant? Click here to read more about the Health Benefits of Pomelo.

Pomelo Power: How to Turn a Citrus Giant into a Refreshing Drink

Pomelo Juice: Refreshing and Invigorating Citrus Drink

Refreshing Pomelo Juice Recipe

Ingredients:

• 2 cups of Fresh Pomelo Pulp
• 1 tablespoon of Sugar or Honey (optional for sweetness)
• ½ cup of Water

Optional Add-ons:

• A few Fresh Mint Leaves or Basil Leaves (for added flavour)

Step-by-Step Process on How to Cut Pomelo

How to Cut a Pomelo:

Cut Open Pomelo

Pomelo Segment

Pomelo Pulp

• Start by carefully slicing the top off the Pomelo using a sharp knife. The outer peel is thick and tough, so be cautious.
• Make 6 to 8 vertical cuts around the Pomelo from the cut end down to the base.

Peeling and Removing the Membrane: 

• Once the rind is cut, peel it away along with the thick membrane. It’s important to remove the entire membrane as it is not edible like the peel of an orange or grapefruit.
• Separate the segments and peel off the membrane to reveal the juicy pulp inside.

 

Storing the Pomelo Pulp: 

Separated Pomelo Vesicles

• You can store the Pomelo pulp in an airtight container in the refrigerator for up to 3–4 days if you’re not using it immediately.

 Step-by-Step Guide: How to Make Pomelo Juice

Pomelo Juice: Refreshing and Invigorating Citrus Drink

Blending the Pomelo Juice:

• Place the Pomelo pulp in a blender along with ½ cup of water.
• Blend until the pulp is fully liquefied.

Strain the Juice:

• Pour the blended Pomelo juice through a fine strainer to remove any remaining pulp or seeds.
• If you have a juicer jar with a built-in strainer, this step becomes even easier.

• Pour the strained juice into a bowl and add 1 tablespoon of sugar or honey to taste. Adjust the sweetness as per your preference.

Serving Suggestions:

• Pour the Pomelo juice into a tall glass and serve it chilled or at room temperature, depending on your preference. 
• For an added twist, muddle a few mint or basil leaves at the bottom of the glass before pouring in the juice. This adds a refreshing flavour to the drink.

Pomelo Juice: Refreshing and Invigorating Citrus Drink

Notes and Tips:

• Yield: I used 1 large Pomelo and was able to extract enough juice for 5 tall glasses.
• Water: Use minimal water while blending to retain the rich flavour of the Pomelo.
• Sweeteners: Adding sugar or honey is optional, based on your taste preference.
• Herbal Twist: Adding mint or basil leaves to the juice is optional but can enhance the flavour significantly.
• Storage: Freshly extracted Pomelo juice without added sweeteners can be stored in the refrigerator for up to 2 days.

Bamblimas to Pomelo: A Citrus Journey in a Glass

    So, whether you're reconnecting with the Bamblimas of old or discovering the joy of Pomelo for the first time, this juice is your perfect citrus fix. Refresh, revive, and enjoy every zesty sip of this invigorating drink. Cheers to new flavours and timeless traditions.