chili garlic

A staple chili garlic sauce, that's really fragrant and aromatic. This is a staple in my kitchen and can be stored for months! Perfect for dipping sauces and stir-fries.

Chili Garlic Sauce

g bird’s eye chili, (around 28 to 30 pieces)

garlic (peeled (around 30 g))

neutral oil (like canola, sunflower, avocado, etc.)

tsp salt

tsp organic cane sugar

tsp chinese five spice powder

star anise (optional)

bay leaf (optional)

tsp Szechuan peppercorns (optional)

Chop off the top ends and stem of the chilies. Place the chilies and garlic cloves in a food processor. Process until finely minced. Be careful not to use your hands when handling processed chilies since it can burn your face (and eyes!) when you accidentally rub them.

Heat a medium saucepan over medium high heat. Add in the neutral oil. Season with salt, sugar, and five spice powder. Add in the rest of the herbs and spices, if using.

Leave everything to cool over medium high  heat. Add in the minced garlic and chili. Lower to medium heat, stirring every 1 to 2 minutes.

Continue to cook the chilies until they have turned in a much darker share of red and garlic is lightly brown, around 10 to 15 minutes. Be careful not to cook it over high heat since the garlic can quickly burn.

Turn off the heat and then leave the sauce to cool.

Store the sauce an air-tight container or jar in a cool, dark place until ready to use. Can be stored for up to 3 months.

The Easiest and Best Sweet Chili Sauce -  easy to make, and easy to adapt and most importantly absolutely delicious! Learn how to make this authentic Asian sweet chili sauce with step by step instructions. Great for canning too. EASY - Great recipe for beginners. Simple and fast recipe. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Spicy Sweet Chilli Sauce

rice vinegar (unseasonsed)

water

oz white sugar ((1/2 cup + 2 tbsp))

garlic (chopped finely)

2.8 oz sambal oelek (a generous 2 1/2 tbsp (please see recipe notes))

cornstarch

Add the vinegar, water, sugar, garlic cloves, soy sauce, and cayenne pepper (if using) in to a non-stick pan. If you're using dried chili instead of sambal oelek, add it to the pan at the same time.&nbsp;

Heat over medium heat while stirring, to dissolve the sugar.  Increase the heat to medium-high and bring it to a boil. Let it simmer for about 2 minutes.&nbsp;

Add the sambal oelek and mix through. Let it cook for a few minutes until it's slightly thickened (2- 5 minutes)

Mix the cornstarch and water into a smooth slurry and add this to the sauce as well.

While stirring frequently (to prevent the sauce from burning at the bottom), simmer the sauce for a further 2 - 5 minutes or until it reaches a desired thickness. Remember, the sauce thickens as it cools as well. If it thickens too much, add a little extra water to thin it out. If you're using Clear Jel, the sauce will thicken mostly only as it cools down.&nbsp;

Pour into glass jars with air-tight lids (OR heated and sterilized jars to store for longer).

Cool to room temperature and store in the fridge.

A quick, easy, and super tasty bowl of Black Bean Chili Oil Noodles! I love preparing noodles this way: simple boiling the noodles in a pot with some veggies of choice while preparing a sauce or a chili oil with black bean sauce this time. Afterwards, just simple mix the noodles and chili oil mix together and you have yourself a super tasty meal that’s ready in 15 minutes or even less!

Easy 15-Minute Black Bean Chili Oil Noodles

tbsp neutral oil ((such as vegetable, canola, etc))

garlic (minced (use more, if you want more garlic!))

gochugaru

tsp dark soy sauce (, see notes)

tsp sugar

tbsp black bean garlic sauce (, see notes)

g noodles

Bok choy

soy sauce (to taste, if needed)

Blanched veggies

Fried Tofu in spicy sauce

scallions

Chili garlic sauce (or more chili oil, for topping (optional))

Heat a small pot of water for the noodles.

While waiting for the pot of water to cook, heat a small sauce pan over medium heat. Add in the oil and leave until very hot. You can see small bubbles when it’s ready or you can also try the heat by adding some minced garlic—the hot oil should immediately sizzle. Once the oil is hot, add in the garlic and good for 1-2 minutes in the oil or until slightly crisp. Add in the chili powder, soy sauce, sugar, and black bean sauce. Leave to cook for 1-2 minutes. Turn off the heat and set aside.

Meanwhile, add the veggies into the pot of water. Cook for 2-3 minutes until tender crisp and then transfer to a bowl of water with ice. Or you can simply just boil the veggies. Afterwards, cook the noodles until chewy.

Drain the noodles from the water and then transfer to a bowl.

Pour the black bean chili oil into the noodles. Mix well until evenly coated. Taste the noodles and feel free to season with more soy sauce, if needed. Do note that the freshly cooked noodles will continue to cook from the heat and absorb some of the sauce.

Serve with some blanched veggies and fried tofu in spicy sauce (recipe here), if desired. Top with some chopped scallions and more chili sauce, if desired.

Enjoy while hot!

Full detailed noodle recipe is here 👉🏼 https://thefoodietakesflight.com/black-bean-chili-oil-noodles

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

#chilioilnoodles #easyrecipes #noodles

Easy Black Bean Chili Oil Noodles 🥢 - vegan meal ready in 15 mins or less!

Garlic Shrimp Noodles

shrimp

green onions

10-15 garlic cloves

tsp (2 grams) fresh ginger

baby bok choy

servings udon noodles (or spaghetti, fettuccine, rice noodles, etc.)

tbsp neutral-tasting oil

tbsp toasted sesame oil

sesame seeds

eggs

Korean chili pepper flakes (gochugaru)

tbsp sugar

soy sauce

tbsp oyster sauce

mirin

Korean chili paste (gochujang)

black pepper,

MSG (optional)

Peel and devein the shrimp. Thoroughly pat dry with paper towels.

Thinly slice the green onions, separating the whites and greens. Finely chop the garlic. Grate a small knob of ginger (1/2 tsp). Take some bok choy and cut them in half lengthwise.

Prep Shrimp and Vegetables

In a small container, mix together Korean chili pepper flakes, sugar, soy sauce, oyster sauce, mirin, Korean chili paste, black pepper to taste, and MSG (if using).

Make Sauce

Bring a pot of water to a boil. Cook the noodles according to the package instructions. Give them a quick rinse under cold water. (Don't throw away the water yet.) Transfer the noodles to a bowl. Give them a good mix with 1 teaspoon of cooking oil (or sesame oil).

Meanwhile, blanch the bok choy for 1 minute. Remove from the water and set aside.

In a wok (or pan), heat the oil (3 tbsp) over medium-high heat. Once it gets nice and hot, add the white parts of green onion, garlic, and ginger.  Saute for 1 minute or until fragrant.

Add the shrimp. Cook for 1-2 minutes or until they’re 80 percent cooked. Reduce the heat to medium.  Add the sauce and keep moving around for 1-2 minutes. Be careful not to burn them!

Increase the heat to high. Add the drained noodles. Toss together for 1-2 minutes. Turn the heat off. Finish off with sesame oil (1 tbsp).

Divide the noodles into plates. Top with bok choy, green onions, sesame seeds, and soft-boiled eggs (if using). Enjoy~!

Make Garlic Shrimp Noodles

We Filipinos love rice with our meals. Fried Garlic rice, or Sinangag as we call it, is one of the most common rice dishes you will find in Filipino restaurants! It is also our favourite way to revamp leftover rice. The best rice to use is cooked white rice that has been cooled and even refrigerated since the grains are no longer as sticky as compared to freshly cooked rice.

Filipino Fried Garlic Rice (Sinangag)

tbsp neutral oil

tsp salt (or more to taste if needed)

garlic (minced)

rice (cooked and cooled (leftover is best))

Heat a large wok or non-stick pan over medium high heat. Once hot, add in the oil. Add in the salt and mix into the oil.

Add in the garlic and cook over medium heat until golden brown.

Add in the leftover cooked and cooled rice, and break apart any large chunks, if there are any. Mix the rice into the oil and garlic and leave to cook for 4-5 minutes over medium high heat. Feel free to season with more salt, to taste, if you’d like.

Turn off the heat and enjoy with your favourite ulam (viand)!

A staple chili garlic sauce or chili garlic in oil, that&#039;s really fragrant and aromatic. This is a staple in my kitchen and can be stored for months! Perfect for dipping sauces, stir-fries, noodles, and more! The possibilities are really endless!

Chili Garlic Sauce (or Chili Garlic in Oil)

g bird’s eye chili, Thai chiles,

garlic (peeled (or moe if you want more garlic!))

tsp chinese five spice powder ((see notes))

bay leaf

star anise (optional but highly recommended)

tsp Szechuan peppercorns (optional but highly recommended)

Chop off the top ends and stem of the chiles. I use a pair of scissors for these and only hold the body of the chiles.Place the chilies and garlic cloves in a food processor. Process until finely minced.IMPORTANT: Be careful not to use your hands when handling processed chiles since it can burn your face (and eyes!) when you accidentally rub them. You can use gloves for an extra layer of protection.

Heat a medium saucepan over low to medium heat. Add in the neutral oil. When the oil is hot, add in the salt, sugar, and five spice powder. Add in the rest of the herbs and spices, if using.

Carefully add in the garlic and chiles. If these immediately sizzle in the hot oil, lower the heat to preven these from quickly burning.Leave everything to cook over medium low heat. Keep stirring to make sure the sugar dissolves and the chiles and garlic don&#039;t burn. Stir the mixture every 1 to 2 minutes.

Continue to cook the chiles and garlic until they have turned in a much darker share of red and garlic is lightly brown, around 10 to 15 minutes. Be careful not to cook it over too high heat since the garlic can quickly burn.If you&#039;d like crispy garlic, you can cook the garlic and chiles a bit longer until these turn crisp but keep an eye out since they can quickly burn.

Turn off the heat and then leave the sauce to cool completely before storing in a jar.Not enough oil? If the sediments (chiles and garlic) aren&#039;t completely submerged in oil when you store it in a jar, you can opt to add more neutral oil to the jar to submerge the sediments. This is optional but recommended.Enjoy with your favourite recipes!

Not enough oil? If the sediments (chiles and garlic) aren&#039;t completely submerged in oil when you store it in a jar, you can opt to add more neutral oil to the jar to submerge the sediments. This is optional but recommended.

Store the sauce in an air-tight container or jar in a cool, dark place until ready to use. Can be stored for 3-6 months or even longer!

If the chiles ans garlic in your sauce aren&#039;t completely submerged in the oil, you can add more neutral oil into your jar to completely submerge them.

Storage and Tips

https://www.youtube.com/watch?v=s-9wbPwjIB4

A staple in my kitchen is this Chili Garlic Sauce —or chili oil/chili garlic crisp, however way you want call it but here in the Philippines it’s commonly known as chili garlic sauce. This is one of my fave sauces/condiments and use it for a lot of my recipes!

Full recipe here 👉🏼https://thefoodietakesflight.com/chili-garlic-sauce/

#chilisauce #chilioil #homemadechilisauce

How to make an easy homemade Chili Garlic Sauce / Chili Oil 🧄🌶 - one of my fave kitchen staples

Attention to all my fellow garlic-lovers, this one is for you! This bowl of Roasted Garlic Butter Noodles is packed with that aromatic, buttery roasted garlic that’s mashed and cooked down to create a rich and deliciously umami sauce with miso paste, vegan butter, and soy sauces. I added some enoki mushrooms for that extra layer of texture but this recipe is easily customisable so you can add more veggies, even protein (like tofu) of your choice.

Roasted Garlic Butter Noodles (Easy Vegan Recipe)

garlic

Neutral oil (or olive oil)

salt

butter

soy sauce (or more to taste)

tsp dark mushroom soy sauce (see notes)

3.5 oz enoki mushrooms

tbsp sesame oil

dry wheat noodles

scallions onions

Preheat your own to 400F or 200C.

Peel any excess layers or skin off the garlic. Afterwards, chop off the top part of your garlic, around 1/4-inch to expose the cloves.

Add a pinch of salt on the garlic and then drizzle some oil over the garlic cloves.

Wrap the garlic in some foil and make sure it’s completely covered.

Allow the garlic to roast for 30-40 minutes until the centre clove is soft and buttery when punctured with a fork or knife and the cloves easily come off from the skin. Do note that the cooking time can differ depending on the size and age of your garlic.

Allow too cool for a few minutes. Afterwards, remove the cloves.

You can store the garlic in the refrigerator for up to a week, or even longer and use these as needed.

Roasting the Garlic

Heat a pot of water for your noodles of choice. I recommend to prepare the sauce before the noodles finish cooking so you can immediately just add the noodles into the sauce when cooked. Add the noodles and cook until chewy or al dente.

Meanwhile, heat a large pan or skillet over medium heat.

Once hot, melt the vegan butter. Add in the miso paste, sugar, sesame seeds, and soy sauces. Mix well.

Add in the roasted garlic cloves and then mash with your spatula. You can leave some cloves whole, if you’d like some pieces. Mashing the garlic adds to the richness of the sauce.

Add in the enoki mushrooms or other mushrooms/veggies of choice and cook for a few minutes.

Meanwhile, drain the noodles from the water if these are chewy and cooked to your liking. Immediately add the noodles into the pan with the sauce. Mix well and allow the noodles to cook for 2-3 more minutes over medium. Feel free to season with more soy sauce, to taste, if needed.

Finish the noodles with a generous drizzle of sesame oil.

Serve the noodles and top with some chopped scallions/green onions, if using. Enjoy while hot!

Noodles

https://www.youtube.com/watch?v=Ls4bLmh6X8U

Full detailed recipe: https://thefoodietakesflight.com/roasted-garlic-butter-noodles

#noodles #vegan #garlic

For my fellow garlic lovers 🧄 - Roasted Garlic Butter Noodles (or pasta!!) #reels #asmr

This single serve creamy shrimp ramen tastes like it came out of a restaurant and takes 10 minutes to make — no seasoning packets required.

10 Minute Single Serve Creamy Shrimp Ramen

Bone Broth

Ponzu Shoyu (ponzu with soy sauce

tbsp Miso paste (white)

tbsp Japanese Mayo

Garlic (minced)

tsp Ginger (grated)

tbsp Chili garlic sauce

Ramen noodles package (no seasonings)

Spinach

Carrots (shredded)

oz Shrimp (raw, deveined)

Lime juice (to taste)

Green Onion (for serving)

Add bone broth, ponzu and miso to a pot and bring to a boil, then reduce to a simmer and cover. I added a squeeze of lime here too. If you love tart, citrus flavor, do the same!

To a small bowl, add your egg, Japanese mayo, grated garlic and ginger, and chili garlic sauce and whisk to combine.

Temper your egg mixture by ladling/spooning the hot broth into the eggs, one spoonful at a time while whisking. Add a few ladles/spoonfulls or so altogether. This will slowly raise the temperature of the eggs so they don’t scramble when you add the whole bowl to the pot of broth.

Add your uncooked ramen noodles, spinach, and carrots to broth and cook a few minutes.

Once ramen is almost done cooking, turn off the heat, add your shrimp and tempered egg mixture into the broth and stir.

Serve ramen in a bowl topped with green onion and a squeeze of lime and enjoy!

This Taiwanese Three Cup Tofu is packed with fragrant ginger, garlic, and fresh basil leaves in a savoury, sticky, and somewhat sweet sauce. Three Cup or San Bei (三杯) is composed of three key ingredients: sesame oil, soy sauce, and cooking wine. It doesn’t require 3 cups of each but usually equal parts of each are used.The sauce is delicious savoury and slightly sweet that pairs perfect with rice. The sauce goes so well in a variety of different dishes and for this version, it’s cooked with pieces of tofu. The fresh Thai basil gives this dish even more flavour and texture.

Three Cup Tofu (San Bei, 三杯豆腐)

oz extra firm tofu (, frozen and thawed)

Garlic powder

Ground pepper

5-6 tbsp corn starch (plus more as needed)

cooking oil

ginger

garlic (peeled)

scallion

brown sugar (adjust

dried chiles or red chiles (optional for heat)

basil leaves (, leaves removed from the stems)

rice

I froze my block of extra firm tofu. I simply froze it in its packaged. So there’s no need to drain the water. The water inside the tofu will expand as it freezes and create these layers that’ll give the tofu a ‘meatier’ texture.

To prepare the tofu, make sure to completely thaw your tofu the day before you plan to use it. Squeeze out as much water as you can from the tofu. It’s a sponge at this point so you’ll want to squeeze out all the water so it can absorb the seasonings.

Carefully break apart the tofu into large chunks. You can also chop this. Be very careful with the tofu since it’s very brittle at this point.

Once the tofu are in chunks, season it with soy sauce, garlic powder, and pepper. Toss to coat well. Leave to marinate for 10-15 minutes.

Prepare the Tofu

Meanwhile, prepare the coating. In a large bowl, mix together the corn starch, garlic powder, and ground pepper.

Add each piece of tofu into the corn starch mix. Coat each piece well. If you need more corn starch, you can add more as needed.

Coating

In a wok or non stick pan, heat some cooking oil. If you want to deep fry the tofu, add enough oil to submerge 3/4 of the tofu. You can also shallow fry the tofu on a non-stick pan with less oil - but this will take a longer time.

Heat the oil over medium high heat. Once the oil is hot (you can test it out with a small piece - it should sizzle immediately), add in the tofu. Cook the tofu for 2-3 minutes on each side or until lightly golden and crisp. Transfer the tofu into a metal strainer with catch basin to drain excess oil or place on a cooling rack.

You remove the oil from the pan/wok and use this for the stir-fry.

Cooking the Tofu

Heat the same wok or pan over medium high heat. Add in the sesame oil.

Once hot, stir-fry the ginger, garlic, and white part of the scallions. Stir-fry for 2 minutes until the scallions start to brown at the edges.

Add the soy sauce, shaoxing wine, sugar, and water. Leave to come to a boil, around 2-3 minutes. The sauce will start to thicken from the sugar. Add the dried chiles (if using).

Add the fried tofu and then coat in the sauce. The sauce will continue to thicken to coat the tofu.

Stir-Fry

Top 13 chili garlic recipes from across the web

The most viewed chili garlic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chili Garlic Sauce

Spicy Sweet Chilli Sauce

Easy 15-Minute Black Bean Chili Oil...

Spicy Sweet Chilli Sauce

Garlic Shrimp Noodles

Filipino Fried Garlic Rice (Sinanga...

Chili Garlic Sauce (or Chili Garlic...

Roasted Garlic Butter Noodles (Easy...

10 Minute Single Serve Creamy Shrim...

Three Cup Tofu (San Bei, 三杯豆腐)

Pan-Fried Tofu with Chili Miso Sauc...

Filipino Tofu and Mushroom Salpicao...

Roasted Garlic Miso Noodle Soup wit...

Top 13 chili garlic recipes from across the web

The most viewed chili garlic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chili Garlic Sauce

Spicy Sweet Chilli Sauce

Easy 15-Minute Black Bean Chili Oil...

Spicy Sweet Chilli Sauce

Garlic Shrimp Noodles

Filipino Fried Garlic Rice (Sinanga...

Chili Garlic Sauce (or Chili Garlic...

Roasted Garlic Butter Noodles (Easy...

10 Minute Single Serve Creamy Shrim...

Three Cup Tofu (San Bei, 三杯豆腐)

Pan-Fried Tofu with Chili Miso Sauc...

Filipino Tofu and Mushroom Salpicao...

Roasted Garlic Miso Noodle Soup wit...

The most viewed chili garlic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine