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Dans la lune

June 3, 2019

Rayu v3. – Chili oil

Rayu v3 – Chili oil (peanut variation)

Print this recipe
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Rayu v3 – Chili oil (peanut variation)

Ingredients

- Ingredient A -

  • 10 to 12 dried chili
  • 1 tsp sichuan pepper
  • 15g peanuts
  • 100g vegetable oil

- Ingredient B -

  • 1/2 tsp chinese black Vinegar / chinkiang vinegar
  • 1 tsp sesame oil

Instructions

  • 1. Grind all the ingredients A to a powder (I use a grinder mill).
  • 2. In a cooking pot, bring the oil to a boil.
  • 3. Add powder A from #1 into the boiling oil and simmer for a few second.
  • 4. Remove from the heat, add Ingredients B, and stir well.
  • 5. When completely cooled down, transfer to a jar (sterilised in a boiling-water bath) and store in the refrigerator.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Sauce

June 3, 2019

Rayu v2 – Chili oil

Rayu v.2 – Chili oil

Print this recipe
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Rayu v.2 – Chili oil

Ingredients

  • 100ml vegetable oil
  • 5g sichuan pepper - grated
  • 35g dried chili - grated
  • 5g fine salt
  • 1 tsp sugar
  • 5g white sesame - grated (Surigoma)

Instructions

  • 1. In a cooking pot, add oil, sichuan pepper and bring it to a boil until fragrant.
  • 2. Then add dried chili. Simmer for about 2 to 3min.
  • 3. Add salt and sugar then continue cooking for another minute.
  • 4. Remove from the heat and add the 'surigoma' sesame mix gently.
  • 5. When completely cooled down, transfer to a jar (previously sterilised in a boiling-water bath) and store in your refrigerator.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Sauce

March 26, 2019

White Fish Filet in Chili Sauce

White Fish Filet in chili sauce

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Persons
4
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
White Fish Filet in chili sauce

Ingredients

  • 700g white fish filet - cut into bite sizes
  • pepper and salt
  • 5 tbsp katakuriko/potato starch
  • 3 garlic cloves - finely chopped
  • 2 carrot - cut into bite sizes
  • 1 green bell pepper - cut into bite sizes

For the sauce

  • 2 tbsp white (cooking) wine
  • 80g ketchup
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 1 to 2 tsp chicken powder
  • 1 garlic clove - grated
  • 1/2 tsp soy sauce
  • 100ml water
  • 1 to 2 tsp katakuriko/potato starch - dissolve with 1 tbsp water (optional)

Instructions

  • 1. In a small bowl, add all the sauce ingredients and mix to combine.
  • 2. Season the fish filet with salt and pepper. Place on the paper towel to drain for about 10min.
  • 3. Then dust with katakuriko/potato starch.
  • 4. Shallow-fry the fish. Lay it on the paper towel to drain excess oil. Set aside.
  • 5. In a skillet, heat 2 tbsp oil and fry the garlic until fragrant. Add onion and carrot in this order and fry until lightly soft.
  • 6. Add the mixed sauce at a time and bring it to a boil. Once boiled, add the fish and green bell pepper. Cook for a few more minutes. Serve hot!
  • 7. If you want to make the sauce thicker, add the dissolved katakuriko/potato starch and cook for a few more seconds. Remove from the heat and serve!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Fish

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