crispy chilli oil

Make your own crispy chilli oil and use it to season noodles and pak choi. Top with fried eggs for the ultimate comfort food

Noodles with crispy chilli oil eggs

vegetable oil

pak choi, each halved through the core

Chinese black vinegar

soy sauce

tsp sesame oil

sugar

cooked noodles (I use straight-to-wok noodles, egg, udon

eggs

shallots,

garlic (about 8-10 cloves) thinly sliced

x 10cm cinnamon stick

star anise

tbsp sesame seeds

tsp cumin seeds

Szechuan peppercorns

thumb-sized piece ginger, peeled, finely chopped

crushed red chilli flakes

tbsp caster sugar

To make the chilli oil, tip the shallots, garlic, cinnamon stick, star anise and oil into a wide pan (a deep frying pan is good), then bring to a gentle sizzle. Cook for 15-20 mins over a low-medium heat, stirring now and again, until the shallots and garlic are crisp and golden brown. They will burn easily if the heat is too high, so watch the pan.

Meanwhile, toast the sesame seeds in a dry pan until golden, then tip into a bowl and set aside. Put the cumin seeds and Szechuan peppercorns in the pan and toast for 1-2 mins until aromatic. Tip into a <a href="https://www.bbcgoodfood.com/content/top-five-mortar-and-pestles">pestle and mortar</a> or spice grinder, and grind to a powder. Mix with the toasted sesame seeds.

Add the ginger, chilli flakes, soy and sugar to the bowl with the toasted, ground spices. When the shallots and garlic are crisp, strain the oil over the bowl using a sieve. Leave the crispy bits of garlic and shallot in the sieve to cool and become even more crisp. Discard the cinnamon and star anise.

Stir the cooled shallots and garlic through the spiced oil mixture. Will keep chilled for up to two weeks in an airtight, sterilised jar.

When ready to make the noodles, heat the veg oil in a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a>. Add the pak choi and stir-fry for a minute with a splash of water and a pinch of salt. Cover with a lid (or a baking tray if you don’t have one). Steam for a minute, then lift the veg from the wok, letting any liquid drip off. Set aside on a plate. Put the vinegar, soy sauce, sesame oil and sugar in the pan along with 2 tsp of the crispy chilli oil. Bring to a bubble, then add the noodles and toss for a few minutes over a high heat until the sauce is clinging to the noodles and they’re soft and slippery. Divide the noodles between two bowls and put the pak choi on top.

Wipe out the pan. Add another drizzle of the crispy chilli oil along with about 2 tsp of sediment from the jar. When sizzling, crack in the eggs and fry until crispy around the edge, spooning over the oil as they cook. Slide the fried eggs over the noodles, adding more crispy bits from the jar, if you like.

These Spicy Sichuan Wontons are packed with flavour, featuring a delicious pork filling and a spicy, tangy sauce. Quick and easy, they make the perfect snack or appetizer for any occasion.

Spicy Sichuan Wontons Recipe | Marion&#039;s Kitchen x SBS Food

¼ cup finely chopped spring onion

tbsp ginger

⅛ tsp ground white pepper

pork mince

chicken stock

cornflour,

tsp sea salt

wonton wrappers

Sesame seeds, to serve

Chilli Crisp Oil Wonton Sauce:

tbsp coriander

tbsp finely sliced spring onions

garlic,

tbsp white vinegar

Step 1

In a large bowl, combine the spring onion, ginger, white pepper, pork mince, chicken stock, cornflour, and sea salt. Use chopsticks or a fork to mix vigorously until the mixture becomes smooth and sticky.

Step 2

Place a wonton wrapper in the palm of your hand, ensuring one corner is facing you. Lightly brush the edges with water using your fingers. Place a teaspoon of the pork filling in the centre of the wrapper. Fold the bottom corner of the wrapper over the filling, then pinch the sides together to form a ‘comet’ shape. Set aside on a tray dusted with cornflour. Repeat until all the wontons are made.

Step 3

In a small bowl, combine the coriander, spring onions, garlic, soy sauce, white vinegar, and chilli crisp oil. Set the sauce aside.

Step 4

Bring a large pot of water to the boil. Add the wontons and cook for approximately 10 minutes, or until they are cooked through. Use a slotted spoon to remove them from the water and transfer to serving bowls.

Step 5

Spoon the prepared chilli crisp oil sauce generously over the wontons, then sprinkle with sesame seeds. Serve hot and enjoy!

These Hot Honey Halloumi Wraps are packed with crispy, salty halloumi, sweet honey, and spicy chilli oil, topped with a refreshing tzatziki sauce. Ready in just 25 minutes, this easy recipe is perfect for a quick lunch or dinner.

Hot Honey Halloumi Wraps Recipe | Marion&#039;s Kitchen

Halloumi, sliced

tbsp Marion’s Kitchen Crispy Chilli oil

tbsp honey

flour tortillas

Tzatziki sauce

cucumber, finely grated

greek yogurt

lemon juice

olive oil

salt

tbsp fresh mint, chopped, optional

Start by making the tzatziki sauce: Place the cucumber on a towel and gently squeeze out a bit of the excess water. In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Chill until ready to use.

Begin preparing the hot honey halloumi wraps by heating a frying pan over medium heat and add the Marion’s Kitchen Crispy Chilli Oil.

Once hot, add the halloumi slices and fry for 2-3 minutes on each side until golden and crispy.

While the halloumi is cooking, drizzle honey over the top and toss gently to coat. Allow the honey to caramelise slightly, giving the haloumi a sweet, sticky glaze.

Toast the flour tortillas or flatbread until slightly crispy, then set aside.

Step 6

To assemble, spread a generous amount of the tzatziki sauce on each wrap.

Step 7

Place the crispy halloumi slices on top of the tzatziki sauce, then drizzle with any remaining hot honey and sprinkle with coriander and pomegranate seeds, serve immediately.

This Crispy Sweet and Spicy Candied Pork Belly is the ultimate festive showstopper — tender, caramelised pork with a crackling top and sticky chilli glaze. Perfect for Christmas celebrations or any special dinner feast.

Crispy Sweet and Spicy Candied Pork Belly

pork

Marion’s Kitchen Crispy Chilli Oil

brown sugar

tbsp BBQ sauce

tbsp Chinese five-spice powder

Salt,

In a bowl, mix together the chilli oil, brown sugar, BBQ sauce, and five-spice powder to make your sticky rub. Set aside.

Prepare the pork belly by lightly scoring the skin in a crisscross pattern. Flip it over and score the meat side halfway through to the fat layer.

Rub the spice mixture generously over the meat side of the pork. Line a baking tray with foil and baking paper, then place the pork belly skin-side up.

Sprinkle a light layer of salt evenly over the skin and let it sit for 10 minutes to draw out moisture. Meanwhile, preheat your oven to 170°C (fan-forced).

Roast the pork belly for 50 minutes, or until the skin looks shrivelled and the meat is nearly cooked through.

Use the knife or spoon to scrape the remaining salt from the skin.

Turn the oven up to 230°C and cook for another 40 minutes, or until the skin is golden, blistered, and crisp.

Step 8

Remove from the oven and rest until warm to the touch. Slice into thick, glossy pieces and serve with creamy spinach or roasted potatoes for the ultimate Christmas feast.

This Hand-Pulled Dumpling Wrapper Noodle Soup is a genius weeknight dinner. Juicy pork “meatballs”, soft hand-pulled noodle strands made from gow gee wrappers, bok choy and a savoury chicken broth. Ready in less than 30 minutes and finished with crispy chilli oil.

Hand-Pulled Dumpling Wrapper Noodle Soup Recipe | Marion&#039;s Kitchen

gow gee dumpling wrappers

spring onions, finely sliced

tsp minced garlic

tsp ginger

Salt and pepper

tbsp Shaoxing wine

½ tbsp soy sauce

Chicken stock

Bok Choy, quartered lengthways

tbsp sesame oil

Marion’s Kitchen Crispy Chilli Oil, to serves

Spring onion, finely sliced to serve (optional)

Coriander, finely chopped to serve (optional)

Place the chicken stock in a large pot over medium-high heat. Add 1 tablespoon of soy sauce and the sesame oil. Bring to a gentle simmer.

In a large bowl, combine the pork mince, spring onion, garlic, ginger, a good pinch of salt and pepper, Shaoxing wine (if using) and the remaining 1/2 tablespoon of soy sauce. Mix until well combined.

Use a teaspoon to scoop small spoonfuls of the pork mixture and drop them directly into the simmering broth. Simmer for 3-4 minutes or until the meatballs are cooked through.

Add the bok choy. Cover and simmer for 1-2 minutes until just tender.

Place half of the dumpling wrappers on a microwave-safe plate and cover with a slightly damp paper towel. Microwave for 20 seconds or until warm and pliable. Working quickly, stretch each wrapper into a long noodle strand with your fingers. Repeat with the remaining wrappers.

Drop the hand-pulled wrapper noodles into the pot and cook for 1-2 minutes until soft and cooked through. Remove from the heat.

Ladle the soup into bowls. Top with extra spring onion and coriander if you like, and finish with a generous drizzle of Marion’s Kitchen Crispy Chilli Oil.

This Crispy Chilli Rice Omelette is a quick and flavour-packed meal made with leftover rice, eggs and Marion’s Kitchen Crispy Chilli Oil. Crispy on the bottom, soft and fluffy on top, it is perfect for breakfast, lunch or an easy weeknight dinner.

Crispy Chilli Rice Omelette Recipe | Marion&#039;s Kitchen

rice

eggs,

tbsp Marion’s Kitchen Crispy Chilli Oil

spring onions, to serve (optional)

Shredded Parmesan cheese, to serve (optional)

Heat the Marion’s Kitchen Crispy Chilli Oil in a large frying pan over medium heat.

Add the cooked rice and stir to coat it evenly in the chilli oil.

Spread the rice into an even layer and gently press it down with a spatula. Cook for 1-2 minutes, or until the base becomes golden and crispy.

Pour the whisked eggs evenly over the rice. Sprinkle with spring onions and Parmesan cheese, if using.

Cover the pan with a lid and cook for about 3 minutes, or until the eggs are just set.

Fold the omelette in half, slide onto a plate and serve immediately with extra chilli oil or hot sauce.

This Spicy Apple Crumble is a fun twist on the classic dessert, made with soft Granny Smith apples, a buttery crumble topping, and a warm peanut butter–chilli sauce. Sweet, comforting, and gently spicy, it’s the perfect easy dessert for entertaining.

Spicy Apple Crumble

Granny Smith apples, peeled, cored, and chopped

caster sugar

Crumble

all-purpose flour

salted butter (room temperature), chopped

demerara sugar

Peanut butter-Chilli Sauce

peanut butter

Honey

water

heavy cream

Place the chopped apples into a medium saucepan over medium heat. Add 100g of the sugar and a few fine gratings of lemon zest add the Marion’s Kitchen Crispy chilli oil. Cover and cook for 5 minutes, or until the apples have softened slightly. Remove from the heat and add a squeeze of lemon juice. Then set aside to cool.

In a mixing bowl, combine the butter and flour. Rub the mixture together with your fingertips until it forms coarse breadcrumbs. Add the remaining 50g sugar, a pinch of salt. Mix gently to create a textured crumble topping.

Transfer the cooked apples to a 25cm x 30cm baking dish. Evenly sprinkle the crumble topping over the apples.

Bake for 25 to 30 minutes, or until the crumble is golden and the apple mixture is bubbling around the edges.

For the sauce, place the peanut butter, honey, and Marion’s Kitchen Crispy Chilli Oil, water and cream together. Stir until the sauce reaches your desired drizzle consistency.

To serve, spoon the warm apple crumble into bowls, add a scoop of vanilla ice-cream, and finish with a generous drizzle of the peanut butter–chilli sauce and sprinkle of salt.

These San Choy Bow Dumplings are a fun and flavour-packed twist on the classic. Filled with juicy pork, prawns, spring onions, and the bold flavours of the Marion’s Kitchen San Choy Bow Meal Kit, they are easy to make and perfect for parties, weeknight dinners, or meal prep.

San Choy Bow Dumplings Recipe | Marion&#039;s Kitchen

Dumping wrappers

Filling

x Marion’s Kitchen San Choy Bow Meal Kit, which includes:

NOODLES

– SAN CHOY BOW SAUCE

CHESTNUTS

PEANUTS

garlic cloves,

mince pork

roughly chopped prawns

onion

Dipping sauce

tsp Black vinegar

Place the VERMICELLI NOODLES in a heatproof bowl and cover with boiling water. Leave to soak for 2 minutes or until soft but not soggy. Drain noodles and rinse with cold water. Cut into short strips using scissors or a knife. Set aside for later.

Heat oil in a wok or large frying pan over medium-high heat. Add minced garlic and stir-fry for 2-3 minutes. Then add the chopped prawn and cook for 1-2 minutes. Pour in the SAN CHOY BOW SAUCE and mix through the prawn. Simmer for a couple of minutes to let the mince absorb that tasty sauce.

Open up those crunchy WATER CHESTNUTS, drain away the liquid and pop them into the pan along with your softened vermicelli noodles. Cook for another minute to allow the sauce to thicken. There shouldn’t be too much moisture. Remove from the heat and mix through the spring onions and the CRUSHED PEANUTS. Set aside until the mixture is cooldown.

Combine the minced pork and the prawn mixture together until combined.

To assemble the dumplings, place a dumpling wrapper in your palm and add a small spoonful of filling to the centre. Moisten the edges with water and fold into your preferred dumpling shape.

Place dumplings in a lined steamer basket and steam for 8 minutes.

For the dipping sauce, mix the Marion’s Kitchen Crispy Chilli Oil, soy sauce, and black vinegar in a small bowl.

Serve the dumplings hot with extra spring onion and the dipping sauce on the side.

Recipe video above. This is the best Chilli Crisp I have ever had in my life. Proper crunchy bits, excellent flavour (why are so many so bland??!), savoury (not just salty), has a stack of aromatic flavour, and a warm spiciness that won&#39;t blow your head off. Easy to make with accessible ingredients. Better than anything you can buy! We take a massive shortcut by using store bought crispy friend shallots and garlic. Frying your own is tricky even for professional chefs. We thought using store bought would compromise the greatness of a truly from-scratch chilli crisp, but it didn&#39;t!Recipe credit: Massive thanks to Chef Hannah from our food bank RecipeTin Meals, and her father Chef Haibing Huang back in China. Chilli Crisp Lovers of the world salute you!Makes ~1 1/4 cups (310 ml)

Our Easy Chilli Crisp

bay leaf ((substitute fresh))

cinnamon ((just break by hand))

tsp red (or pink) sichuan peppercorns ((whole not powder) (Note 1))

fennel seeds

((~8 pieces))

green onion stem (,

ginger

vegetable oil ((or canola or peanut oil))

tsp white sesame seeds

tsp dried chilli flakes ((red pepper flakes) (Note 2))

tbsp smoked paprika (, sub regular/sweet paprika)

tsp light soy sauce (or all-purpose soy (not dark soy))

Chinese black vinegar ((Chinkiang) (Note 3))

tsp caster sugar / superfine sugar ((Note 4))

tsp cooking salt / kosher salt

chicken stock powder

crispy fried shallots (, store bought (Note 6))

tbsp crispy fried garlic (, store bought (Note 6))

Soak Dried Spices with the water 30 minutes. Gently simmer with Oil Infusion ingredients 25 minutes. Strain into bowl over Oil Sizzle ingredients. Cool 30 minutes, mix in Seasoning &amp; Crispy Bits. Fridge 24 hours. Mix very well before use!

ABBREVIATED

Chop hard spices - Roughly cut the cinnamon, bayleaf and star anise into ~1cm / 0.4&quot; pieces.

Soak dried spices - Scrape into a bowl with the remaining Spices. Add the water and mix so everything is coated. Leave for 30 minutes so they absorb all the water. (This prevents burning when infusing hot oil and softens the surface for better flavour extraction).

Oil infusion – Put the soaked spices into a 20cm/8&quot; saucepan with the green onion, ginger and cold oil. Start on medium-low, then adjust the heat until you see small fizzy bubbles coming up from the base.

30 minute fizzy simmer - Maintain that gentle fizzy bubbling for 25 to 30 minutes, stirring 2 or 3 times, and ensure nothing burns. Towards the end, the bubbling will slow (a sign the water has evaporated from the spices, ginger etc) and the ginger and green onion should be dark golden, not burnt. (Note 7 if browning to fast!!)

Oil Sizzle ingredients - Just before the oil simmering finishes, put the Oil Sizzle ingredients in a metal bowl (or high heat-proof container that can sustain hot oil). ⚠️ Don&#39;t do this too far ahead of time else the sesame seeds may absorb too much of the liquids.

Strain - When the infused oil is done, strain the hot oil into the bowl using a fine-mesh metal sieve. Then mix. Discard all the used spices etc caught in the strainer. (Note 8 on oil temp)

Cool - Leave the oil to cool for at least 15 minutes.

Seasoning and crispy bits - Mix all the Seasoning and Crunchy bits into the cooled oil.

Infuse overnight - Pour into a jar or airtight container. Once fully cool, seal with a lid. Leave for at least 24 hours to let all the flavours meld. It just gets better with time, peaking on day 3 onwards. Keeps in the fridge for 6 to 8 weeks. Always mix well before using, being sure to agitate all the good stuff into the oil!

Use on stir fries, noodles, fried rice, soups (Asian or not!), eggs, in burgers, dipping sauce for dumplings, turn a boring plain poached chicken or fish into an exciting dinner, serve with steak (I DO THIS ALL THE TIME!), dollop over Lebanese pizza or roast vegetables, smear in this or this gyros and donor kebab wraps. Mix with mayo or sour cream to make an instant dip/sauce for fries, wedges or veggie sticks, or use it for tacos and burritos. The question really is - what can&#39;t you use it for??!! :)

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