Don't Buy Chili Crisp, Make This Instead

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🌶️ Chiu Chow Chili Oil (Chili Crack) Recipe
2 heads of garlic or about 100g dried garlic granules
250g shallots
20g ginger
150g fresh chilies of choice
30g dried chili flakes
15g (smoked) salt
350g cooking oil
5g msg
15g paprika powder
25g toasted sesame seeds (optional)
15g toasted sesame oil
25g sugar
15g Chinese dark vinegar
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[@mynameisandong]

What would you put chili crack on? 👀 The first 500 people to use my link skl.sh/mynameisandong08241 will get a 1 month free trial of Skillshare premium!

[@crashzone6600]

You probably substitute liquid smoke for the smoked salt. with liquid smoke you can also tailor the smoke to a different wood such as mesquite, hickory or applewood. There is also the option of bacon salt, which should add an additional meaty taste to the oil. possibly even bullion seasoning instead of the MSG. There is also a chili oil with crunchy garlic, in fact thats its name, and its made by S&B. It has crispy garlic chips in there that make the chili oil a tad more enjoyable than Chiu Chow chili oil, but I still prefer the laters overall taste. I think the garlic chips would probably be a good addition to your recipe. Ive also been meaning to try a chili oil that uses mire poix as part of its aromatic profile, ive just been too reluctant to try it because I dont consume chili oil all that often. Ive also been meaning to try out different spice mixtures such as curry, or maybe something more herby like tyme.

[@VidzTest]

Here’s a tip I learnt years ago. When making your own chili paste, add a tablespoon or so of a store bought chili paste. There’s so much preservative in the store bought pastes that your own paste will last longer too, without affecting the taste too much.

[@MarketingStrategies28]

😆 🤣 😂 so add poison to your pure paste

[@maartenvz]

​@@MarketingStrategies28how is it poison?

[@MarketingStrategies28]

@@maartenvz 😆 🤣 😂 😹 😆 mygod. Did you get the 💉

[@namesurname624]

@@MarketingStrategies28 no but seems you got several

[@MarketingStrategies28]

@@maartenvz They are for your kind

[@theherbalizer5145]

Brilliant! A few tips: 1. why re-hydrate garlic granules - it just washes out the flavour - just add dry to sauces etc. 2. If no smoked salt, use smoked paprika instead. 3. Natural preservatives in this recipe include salt, sugar, garlic (if fresh, not sure about dried), ginger and chilli, so, yes, 2 weeks storage to be extra safe, but in reality I reckon you should be good for at least a month (but then, you're right, it's not gonna last that long anyway). Thanks Andong for re-covering this highly addictive substance! Soup season 3? 🥰

[@baldieman64]

Make a batch. Divide it up. Pop it in the freezer. Use as needed.

[@Thee_Sinner]

THERE BETTER BE SOME MFING SOUP SEASON VIDEOS THIS YEAR OR ELSE IM GONNA just watch whatever you make anyway

[@PeppaSauceQn]

😂😂😂 I MFING 2ND THIS!!!

[@andersonomo597]

Shallots are $20+ per kilo here in Australia so I don't think I'll be using Andong's technique to peel them! Interesting take on that sauce which has taken over the world - homemade, where you know EXACTLY what's gone in has a lot of appeal! Gives me something to do with all the chillies from my veggie patch too so THANK-YOU ANDONG!! Cheers from Oz!!

[@selwyn_dev]

the majority we find in restaurants and friends homes is homemade. i think our culture in modern times has moved away from this, and we forget there's much good stuff we can do ourselves.

[@Knightcommander69]

Do you know how many shallots you get in a kg? Lol.

[@julesderirre]

20$ per kilo??? Just use onions then

[@zalibecquerel3463]

Yup, Ginger is $30 a kilo (sometimes $50 out of season), peanut oil isn't cheap, garlic isn't cheap, smoked salt, expensive, black chinese vinegar, $5 a bottle. Lao Gan Ma? $3 a jar. Fuck this video.

[@Ryonin]

@@zalibecquerel3463 Let us set aside that this video is NOT instructions on how to make chili crisp CHEAPER, but BETTER than mass produced, I broke down the (rough) prices for items you listed. I tried to find the most expensive version. Within reason. Ginger: 60 cents, but up to $1 (I didn't look this up. I used the pricing you listed) Peanut oil: Roughly $6 Garlic: Under $7 for the most expensive garlic granules I could find. Smoked salt: 85 cents (smoked is optional) Black vinegar: 42 cents of the $15 bottle I found. About 1/36th of the bottle. $15.27 of expensive ingredients... In 6 jars. $2.54 per jar. This is NOT the total cost. But again, this is not a video about making Chili Crisp cheaply. This is for people that want to make something flavorful that you might not even be available in your area. If cost is the only metric, buy it premade from the store. Anything can sound SUPER expensive when you say the price per bulk weights. You're not spending $30-$50 on ginger for this recipe.

[@SeraphimKnight]

Here's a few tips from me: I usually buy garlic in 2 types. One is pre-peeled cloves that I find in large bags at my local asian grocery store. That one saves a lot of times and is basically as good fresh garlic, although I usually keep those in the freezer. I also buy pre-chopped garlic preserved in oil, but I only use these in dishes that would already need oil (e.g. stir fry or something like this recipe!). Using these two saves a bunch of prep time I've found. Second is about the smoked salt. My favorite salt is alderwood smoked sea salt. Truly an incredible finishing salt, you wouldn't believe how much umami just adding a bit of salt at the end gives any dish. You won't ever find normal salt at my table anymore, only a shaker of alderwood smoked sea salt, a pepper mill and my secret third ingredient: togarashi shichimi! Give that last one a try, truly a game changer for me. Lastly, I would recommend adding some smoked hot paprika to this instead of regular paprika, the flavor profile fits better with the other ingredients and I have an unnatural fondness for it 😁

[@ladycake1515]

I have togarashi shichimi but not found a good use for it. what do you add it too ?

[@selwyn_dev]

@@ladycake1515 it has a widely useful flavor profile. bit of citrus, some spice, and umami. think of it as a component and when you make something you've made before, take a half cup at the end, add a bit to it, and compare the flavors to that without. it is very versatile and widely used, so the best bet is to try it with different things and see how you like it. you can probably find many ideas online and see what interests you. have fun ✌🏾

[@SeraphimKnight]

@@ladycake1515 honestly almost everything at this point lol pizza, plain rice, stir fry, mac & cheese, grilled meats, etc etc...

[@Zeis]

You might want to consider replacing your regular black pepper with long pepper. It's floral, it's fruity, it has a longer lasting heat that's overall gentler. It is in all regards the FAR superior pepper. I replaced all of my pepper with it. SUPER worth it.

[@AL-cu4tx]

Hongkonger here. I watched your old chiu chow oil vid a while ago and am thrilled that you are doing an updated recipe! I keep telling people how much more superior Chiu Chow chili oil is and the world needs to know. In Hong Kong, we often add shrimp paste and dried shrimp to our chiu chow chili oil and it's a whole other game.

[@PeppaSauceQn]

I'm totally addicted to this stuff! I made it from your first video like four or five years ago. Glad you brought this one back. But this stays on rotation! Love this stuff!!! And when I can't find quality fresh garlic, I do the same trick with the dried garlic granules. And it works. You have to use a little bit more, but you're still going to get that beautiful garlic kick, and rehydrating them makes sure they break down depending on how you're cooking some things. And I definitely don't notice any washed out flavor A lifesaver when you can't get to good quality garlic! Sometimes I just don't want to peel and mince or press the stuff 😂

[@klimtkahlo]

You are just a delight to watch! Better than anyone I ever seen on TV. You are knowledgeable, sweet and funny, have a pleasant voice and accent! Oh and vibrant and passionate! Just brilliant!

[@mynameisandong]

🥹

[@MauroTamm]

I found Gochugaru (Korean chilli flakes) to be quite useful. They are seedless, unlike the typical store-bought chilli. I have also found chopped frozen garlic in stores.

[@flippityflop6243]

But they are very fine and may burn after 10 minutes.

[@HarithBK]

i do a lot of meal prepping and i have stopped using fresh garlic. simply put a lot of the flavors of fresh garlic are volatile and will vanish from a dish when not eaten freshly made. the garlic granules then becomes the cheapest and best option to get the stable flavors of garlic into a dish.

[@JaelA]

I have been making Chiu Chow chili paste,with your recipe❤,for a few years now,and I am addicted to that condiment.

[@Jakkreu]

Schönes Video, ist gleich in meiner Playlist zum nachkochen gelandet.

[@donricoprocrastinating]

-I tried to follow this recipe and the result's quite nice I believe. Tho few mistakes were made. Since I didn't have full dried chillis and my fresh chillis were quite mild I decided to toast 50g of Natco chilli flakes....but the fumes were horrific. I had to evacuate my family since there was no safe spot in the apparment anymore. I basically created DIY peper gas chamber. It took 2-3h to clear the air and make that place livable again. Next time will toast the flakes outside on my camping stove.

[@paulawiid2148]

Didn't miss the video, have the recipe saved and have been making this oil for years. It is THE BEST chili oil PERIOD. There's something magical that happens to the garlic when it gets cooked down and it is absolutely dead simple to make and super delicious!! Win win in my opinion!

[@adventureawaits3646]

I buy freeze dried garlic and ginger here in California, brand is Litehouse and it's a product of Germany. I've added that to chili crisps I made, they stay super crunchy since there's no water anywhere and deliver a nice garlic and ginger crunch. I'd probably use those instead of the dried garlic you show, but usually I use fresh garlic and just simmer it on low in oil to remove most (if not all) of the moisture. Just have to watch it and keep it from turning too dark and bitter. Nice recipe I'll def replicate, I always have a bunch of different chili crisps handy. Favorite store brand being Fly by Jin. So good! Now I'm hungry 😀

[@mollyqqq]

I AM SO HAPPY you made another chili oil video❤

[@RaccKing21]

I'm guessing you could vaccuum seal the little jars by heating them in the oven (for like 15, make sure they're pretty much sterile), and filling them while the oil is still hot, and sealing them. It's also a good idea to put some alcohol onto the inside of the lids to disinfect them. Both mom taught me that for making jam, and as the contents cool down, the pressure inside decreases and forms a vaccuum. Lets you keep the jarred contents fresh for longer. Just keep a lookout for buldging of the lid. If it buldges, that means it's bad and it should be discarded.

[@stanvanillo9831]

no black beans? They make lao gan ma sooo good.

[@ak19910716]

Personal preference, I avoid any chilli oil with black beans, hate the taste and feel. So you know, that's why they make different oils for different taste buds.

[@jmhpt]

I really missed your Chinese cooking videos. This isn't a real one of that category yet, but I'm hopeful we'll get to see more in that direction. It's originally got me introduced to your channel years ago!

[@TheCyberDruid]

We 'discovered' chili crisp this year (saw it in recipes and videos for a few years, but never bought it). It's a great addition to vinegar based hot sauces and sriracha. Amazing savoury taste! Thank you for this recipe.

[@ninjalemurdude]

I love Lee Kum Kee's chiu chow chili oil, but it got replaced by Lao Gan Ma chili crisp at all the grocery stores near me. I wish they'd stock both.

[@nuki82]

0:37 I didnt missed it cuz Im OG... Its been a privilege to watch your growth

[@patrickcer4107]

you should be able to freeze it for longer shelf life or even by heating it like you do when canning vegetables.

[@pubgexecutive7276]

I’ll be “borrowing” this recipe permanently 😉🌶😊

[@flippityflop6243]

STAY RIGHT THERE! I think we all like you better like this: a unique thumbnail for the video, straight to the point and providing some background, and overall less congested with sponsorships and business. Only thing that was missing from this video was the history component, but I’m sure we can get that in another video.

[@aoeuable]

The one "garlic hack" that actually works is cut off the end before peeling and then twist the thing to make the skin come loose. Or rather looser. Yes, you still need to peel there's no way around that but with the skin loose and unattached it's way easier. Then, super super advanced hack: When in the supermarket, only buy bulbs with large cloves.

[@cwk0505]

After cutting off the ends, Asians just put their cleaver flat on top of the garlic piece and press it gently (not to crush the whole thing). The skin will come loose.

[@augustb.w.4778]

I have a garlic hack, if you ever feel like your garlic is sticking to the knife when you are chopping it, wet your knife, this will prevent sticking

[@aoeuable]

@@cwk0505 Yeah but I'm not going to take off the end with my chef's knife but paring knife, and I'm not going to squish stuff with the paring knife, that's the job of the chef's knife. Which, regarding garlic, I do regularly: After everything is peeled each clove gets crushed, then cut perpendicular to the natural fault lines. Instant rough chopped garlic with minimum fuss.

[@silverlightx6]

You can pressure can peppers (I make my own fire roasted peppers every year). I expect you could probably also pressure can this, since there really isn't any ingredient in your recipe that wouldn't work with. Of course, try at your own risk.

[@bobthecomputerguy]

I just made this and thought I would be clever and use smoked paprika since I didn't have smoked salt. WAY too smokey. Still good, but it's going to be more of a BBQ condiment now. If you try the same use 1/4 smoked paprika, 3/4 normal. Just a guess, but I figure that will turn out better.

[@angekfire]

You could also probably water-bath or pressure can them to make them shelf stable

[@kubakielbasa5987]

Alternative title: Don't buy chili crisp. Make it instead but better.

[@user-wr3vt8uq4s]

You can also pressure can it to make it last. It's the garlic that can develop botulism in it. I've pressure canned roasted garlic and it's OK, but it can turn a darker color. In with all the chilis in this recipe, it probably won't make a difference.

[@RejaxDJ]

FINALLY the real Andong is back. ❤ This is why I subscribed to this channel years back.

[@benamini5701]

At first I thought you're writing on them: "Andong's Crack"

[@kubakielbasa5987]

because that's what it is

[@FlorianIrsigler]

The old recipe is my go-to chili oil, sweet, savoury, garlick-y. Whenever I gift some to friends it is being devoured by the spoonful with some alibi bread.

[@vicpon3014]

I love Lao Gan Ma, but yes I totally missed the chili oil so I might have to get that one just for a change some time and see which I like better or just add jet another spicy thing to my cabinet XD

[@schuey53]

if Andong had a french accent he would rule the cooking youtube game.

[@aegd]

it's fried in and in oil, plus there's quite a bit of salt, it's going to last much longer than two weeks in the fridge, even if there is some water content left. I'd guess months.

[@farangthony]

If you jar it properly it´ll last 10 years even without a fridge.

[@MT-to3uv]

While almost all Chinese diaspora in Thailand came from Chiu Chow, the Chiu Chow chili oil is virtually unheard of. Its spirit, however, can be found in Thai chili paste, the main ingredient of Tom Yum.

[@gozerthegozarian9500]

wrt the garlic hack: are those dehydrated garlic bits or freeze-dried garlic bits?

[@selwyn_dev]

they're the crispy garlic i get at the asian grocery, for me

[@gozerthegozarian9500]

@@selwyn_dev Ah, thanks! Will investigate at my local asian grocery!

[@giraffestreet]

You should try to make Indonesian Sambal.

[@terryhsiao1745]

I love the peanuts in Lao Gang Ma

[@m.berlin770]

Quality creator and every time I saw your vids I feel pressured to brush up my English skills 😆

[@tigeriussvarne177]

Yeah, shout out to Alex

[@TheChodax]

Something new to try! 😁

[@milky2246]

Depending on the brand and price, Garlic granules contain dried granules of Onion. Minced garlic in store bought jars is usually adulterated with onion as a filler too..

[@raphaelf1742]

What type dried chilies did you use? Or which ones would you recommend? There are so many different ones and so many recipes just say "dried chilies".

[@farangthony]

While homemade is usually better, where I live a jar of lao gan ma costs the equivalent of 1€. I don´t doubt yours is tasty but the value proposition is kinda on par with making your own ketchup.

[@Getpojke]

Glad that Alex still has his SkillShare classes going. I was really sad when he decided to stop doing KZbin videos for the foreseeable future.

[@OtonashiV]

I made my own chili oil a few times, but then I realized I spent more money (and time and effort ofc) than a $3 USD (or less if on sale, at least in my area) jar of lao gan ma from the store... the homemade chili oil was better, but lao gan ma is just really good value for what it offers - it's a very good baseline, there's a decent variety, and they're all generally dirt-cheap. Although, I guess the point here is less about value or cost-performance and more about maximizing flavor, which is fair.

[@IngloriousBastard1337]

the soy oil in there is very unhealthy especially if you are addicted to chilli oil and use a lot

[@MickeyCuervo36]

Would this can well? Like the standard mason jar hot water bath method?

[@Skiedragon]

Made a slight variation of this recipe and jebus it kicks my ass.

[@nicoskefalas]

I don’t know what that is but because you will acquaint me with it I will probably make it! Maybe do some Cypriot 🇨🇾 dish next! I can help 😉

[@ibec69]

Hey there neighbour. I’m from Turkey. What’s a famous Cypriot dish that you enjoy? I’d love to make it.

[@DaQatz]

Why not pressure can it? Then it would be shelf stable are room temp until you open it.

[@JanSchattling]

I am allergic to sesame and nuts (including pumpkin seeds, etc.). Is there anything I can add instead of the sesame and sesame oil or do just leave it out?

[@mellodees3663]

The garlic water from soaking the dry garlic can also be used!

[@cryp2kill]

If i want this crispy - (like i always do with my salsa macha) - what would u recommend?

[@Habo244]

2:20 Where did he get that Ginger from?

[@zell189]

Finally a thumbnail deserving the good Content you made

[@Ouchmicabeza]

Commenting bc andong rocks and deserves all the success

[@renemek1835]

Don’t use a plastic spatula in hot oil!

[@mynameliko6444]

LAOGANMA🗣🗣🗣 LAOGANMA🗣🗣🗣 LAOGANMA🗣🗣🗣

[@shaxx94]

It's good for 2 weeks in the fridge. * *looks at my 1 year old homemade chili oil in the fridge* * 😮

[@wiseSYW]

fuiyoh, good chili for fried rice

[@triceratops2653]

I love your set

[@m_a_p]

Is there a food processor you'd recommend? Have a hard time picking one in Germany.

[@Sandra-d4h]

I use Magimix. The 5200XL version, since I have a family of 7. I guess it it widely available in Germany too and you can order online.

[@TainakaRicchan]

I don't buy chili crisp. I make my own. But will also try this ;)

[@glenncain]

i suspect for small volumes your glass jar maker just took left over lids and slapped it on for you

[@FunctionallyLiteratePerson]

I literally searched this up last night. This is funny

[@stadtkind030]

this is great since GoAsia in Berlin always seems to be sold out

[@RabbitsInBlack]

I'm amazed people that consume so much garlic don't know garlic comes in pre-peeled garlic cloves. Ask you restaurant supply store.

[@knudar]

I bet my salsa macha gives this a run for its money when it comes to the "world's best" moniker :) But I will try it and decide for myself :)

[@mohamadizzuddin7068]

I believe that sambal tempoyak is superior, ask mark wein

[@exudeku]

Lao Gan Ma is always peak

[@kollega928]

For some reason the camera is swinging from side to side during most of the video, its kind of discracting.

[@ThisIsTheInternet]

Unpasteurized garlic in oil is a big no from me, thanks. I'll pass on risking botulism.

[@kharneater778]

What I don't get is why toast the dry chilies to make them as dry as possible to then mix with fresh chilies. Had you said to "reawaken" the oils in the dried chilies I think that would have made more sense in my head. Otherwise love your vids.

[@mynameisandong]

I should have explained that - toasting makes the chilies more brittle for blending. Otherwise they’re a bit leathery and won‘t blend properly

[@kharneater778]

@@mynameisandong Thank you for clarifying. Much appreciated.

[@denmaakujin9161]

Thought you made this video because recent scandal with Chinese Cooking Oil that was mixed with Industrial Chemicals

[@johnsomeone6021]

Lao Gan Ma chili crisp sucks. I bought it once and did not like it. It smelled fishy and had way too much onion. You should get the OG Lao Gan Ma (the stuff that put them on the map), which is "fermented black beans in chili oil". So so much better.

[@mbgmbgmbg]

have you tried Hungarian chilli paste sauce "erős pista"? it seems pretty similar

[@davidpapai4018]

it's really not the same at all. Pista is just chili paste and salt

[@zZiL341yRj736]

You mean David Chang's Chilli Crisp?

[@Crystalbomb321]

Laoganma was the original. David is just a wannabe

[@higashirinchiah1013]

The recipe has quite a resemblance to sambal's recipe

[@andrewfarrell6120]

Watch out! David Chang might sue ya!

[@kazuhasgloves]

Ayyyyy!! 🔥🔥🔥🔥

[@eatmoremusic3650]

Lao gan ma is still the best, haven’t tasted anything else that comes close to

[@janem3575]

you need to patent that term "chili crack"

[@karasumaru2805]

@mynameisandong please do a yakitori episode

[@misubi]

Lao Gan Ma never tasted that great to me. Felt cheap without complexity.

[@SirHenry42]

Warum schneidest Du eigentlich von allem die Hälfte ab und schmeißt es weg?

[@damndemn]

This is blurring the line between sambal and chili oil a little bit

[@ibec69]

There will be a fishy element in most sambals like ikan bakar or shrimp paste though not always so I guess that’s one difference.

[@Jack-cp5cj]

Look like you've lost weight mate? Looking good

[@poufro]

Your channel name is off… should be: my name is Jeff Goldblum

[@GhostMasqerade]

LGM is not a type of Chiu Chow

[@MatiR-kf4mz]

This but Blackbean paste

[@JDHGaming]

This is like anti advertising

[@KayakTN]

The last time I bought lao gan ma, it smelled like dirty fryer oil.

[@jasperh6618]

How comes this video literally one day after I bought chili crisp for the first time hahahaha

[@mynameisandong]

I‘m watching you

[@samlbert3380]

I liked the video but it's missing a bit of foodnerd information Historical facts about the chili oil and what makes it different from lao gan ma Which type of garlic/ginger/chili Oil temperature How to sanitize the jars ...

[@karelvvv]

This looks a lot like sambal Manis