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09 November 2007 @ 12:06 am
deliciously nutty version of chilis in oil -- ( help! )  
Okay, so tonight I went to House of Louie in Chinatown in part due to a slight navigational error and the need for immediate food stuffs.

The bean curd soup with seafood was pretty good. Decent, but nothing to write home about. The chilis in oil on the other hand that were sitting in an innocent looking jar on the table was absolutely exquisite and scrumptious. It appeared to have been made out of dried chilis and sesame seeds and unknown variety of oil .... maybe untoasted sesame oil. It had a surprising nuttiness and a very slight hint of smokiness that you often get with dried chilis. It had a slow, mild heat which made it delightfully easy to add spoonful after spoonful onto my soup stuffs.

The question is.... Does anyone know how to make it or where to buy the stuff? It seems like it might be very simple to make.... The only question is what type of chilis did they use and what else goes in it? Any ideas? Any experience with this kind-of thing??? I'm not usually a fan of adding whole or sliced chilis in oil or fish sauce to my finished dishes... rather I tend to gravitate more toward hot sauces and the like. But, the aroma of this one tantalized my taste buds and won me over like no similar concoction ever has before.

Can anyone help me to either recreate it or find a replica of this deliciousness????

Much gratitude to all!!! =)
 
 
Current Mood: hungryhungry
 
 
 
jef182 on November 9th, 2007 03:19 pm (UTC)
They sell it as "Hot Chili Oil" at Trader Joe's and other Asian markets, although it doesn't have the actual chili flakes in the bottle, and the TJ's brand tastes more "peppery" than what you had.. it's still good though.

It's a common condiment around town- lots of the dim sum places have it- and everyone seems to have a different intrepretation of it. The one they have at Wong's King for example is the "sweetest" of all. (My personal fav hot oil is at Jin Wah in B-town.

I've been doing some experimenting on making it at home with various oils. So far the most restaurant-like has been mostly canola oil with a bit of sesame oil. I know corn oil and vegetable oil are way too thick and "oily" for my taste.

I bought a giant bag of "Dried red peppers" at a restaurant supply for the peppers. ) They're about 2 inches long and I grind 'em up in the blender before cooking in hot oil.

Most places add paprika too- I've discovered.