Chilli oil from Every Grain of Rice: Simple Chinese Home Cooking (page 320) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ebalk02 on February 23, 2020

    Made this with half gochugaru and half heaven facing chillies (it was a pain in the butt to deseed). I think I'll need to play around with the temperature next time. The powder didn't sizzle that much when I added the oil and the oil is slightly bitter. Could be from overheating spices in it earlier.

  • Joyceeong on June 13, 2017

    I really love this Chilli Oil. I've used Korean red chilli flakes, the type that is used for making kimchi. They are not overly spicy, with just the right amount of heat, and they give a beautiful red hue to the oil. I like the toasty fragrant aroma from the chilli and the sesame seeds. I'm looking forward to try the various recipes that uses this oil.

  • rionafaith on October 15, 2016

    Made this from what I THINK were dried "facing heaven" chilies (in a packet marked "Fishwell" brand). Though I practically needed a gas mask when toasting and grinding them (I pulsed in a spice grinder/mini food processor), the resulting oil is delicious and I'm excited to use it in so many of the recipes in this book. Mine isn't quite as beautiful of a red color as in the photo, it's more amber-y, but maybe it will deepen with time?

  • Bloominanglophile on August 29, 2014

    I made this with Japones that I bought from the Savory Spice Shop. WOW!!! We had to open windows while it was cooking--just a warning. The resulting oil is so hot that I have to cut back the amount used to at least 1/4 of that suggested.

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