Uploaded December 2024 | Updated September 2026, 2 weeks ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
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LEARN HOW TO MAKE SPICY + NON SPICY CHILI OIL AS GIFTS FOR THE HOLIDAYS!
LAY HO MA (how's it going in Cantonese)! Give your friends and family what they REALLY want this holiday ;) Join me in this episode and learn how to make a super spicy and a non spicy version of a deliciously aromatic chili oil today!
INGREDIENTS:
1 red onion
6 pieces garlic
medium piece ginger
6 sticks green onion
2 cinnamon sticks
2 star anise
2 tsp cloves
2 tsp cardamom pods
2L avocado oil
2 tsp sesame seeds
3 tsp salt
1 cup gochugaru
200g scotch bonnets
4 dried red chili peppers
DIRECTIONS:
1. Roughly chop the red onion, garlic, ginger, and green onions. Heat up a sauté pan to medium heat. Add the cinnamon sticks, star anise, cloves, and cardamom pods. Toast for 3-5mins, then set aside
2. Turn off the heat on the pan and add in the avocado oil, then very carefully place in all of the ingredients from step 1. Turn the heat to medium and add in the sesame seeds and salt. Carefully give the pan a stir.
3. When the oil starts to bubble, turn the heat down to medium low and simmer for 10-15mins. Add in the gochugaru, then give the pan a stir. Allow to simmer for another 3-5mins, then turn off the heat. Let the chili oil cool completely
4. Very carefully pour the oil into a large bowl through a strainer. This is the non spicy chili oil complete
5. For the spicy version, start by slicing in half the scotch bonnets and adding them to the sauté pan. Add in half of the non spicy chili oil and heat on medium heat. When the oil starts to bubble, turn the heat to medium low and simmer for 15-20mins
6. When the chili oil is completely cool, pour into a large bowl through a strainer. Place a dried red chili pepper in the bottles you wish to add the spicy oil to. Bottle the chili oils in your desired glass bottles!
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/NyfdoRVzNos
ID JW77SRTSW3EMGBCQ
ID ZPVLSJJGUI0A604R
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE SPICY + NON SPICY CHILI OIL AS GIFTS FOR THE HOLIDAYS!
LAY HO MA (how's it going in Cantonese)! Give your friends and family what they REALLY want this holiday ;) Join me in this episode and learn how to make a super spicy and a non spicy version of a deliciously aromatic chili oil today!
INGREDIENTS:
1 red onion
6 pieces garlic
medium piece ginger
6 sticks green onion
2 cinnamon sticks
2 star anise
2 tsp cloves
2 tsp cardamom pods
2L avocado oil
2 tsp sesame seeds
3 tsp salt
1 cup gochugaru
200g scotch bonnets
4 dried red chili peppers
DIRECTIONS:
1. Roughly chop the red onion, garlic, ginger, and green onions. Heat up a sauté pan to medium heat. Add the cinnamon sticks, star anise, cloves, and cardamom pods. Toast for 3-5mins, then set aside
2. Turn off the heat on the pan and add in the avocado oil, then very carefully place in all of the ingredients from step 1. Turn the heat to medium and add in the sesame seeds and salt. Carefully give the pan a stir.
3. When the oil starts to bubble, turn the heat down to medium low and simmer for 10-15mins. Add in the gochugaru, then give the pan a stir. Allow to simmer for another 3-5mins, then turn off the heat. Let the chili oil cool completely
4. Very carefully pour the oil into a large bowl through a strainer. This is the non spicy chili oil complete
5. For the spicy version, start by slicing in half the scotch bonnets and adding them to the sauté pan. Add in half of the non spicy chili oil and heat on medium heat. When the oil starts to bubble, turn the heat to medium low and simmer for 15-20mins
6. When the chili oil is completely cool, pour into a large bowl through a strainer. Place a dried red chili pepper in the bottles you wish to add the spicy oil to. Bottle the chili oils in your desired glass bottles!
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/NyfdoRVzNos
ID JW77SRTSW3EMGBCQ
ID ZPVLSJJGUI0A604R
