Name: Rayu v3 – Chili oil (peanut variation)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
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

June 3, 2019

Rayu v3. – Chili oil

Rayu v3 – Chili oil (peanut variation)

Prep Time

15 minutes

Cook Time

5 minutes

Total Time

20 minutes

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.

June 3, 2019

Rayu v2 – Chili oil

Rayu v.2 – Chili oil

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

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.

March 26, 2019

White Fish Filet in Chili Sauce

White Fish Filet in chili sauce

Persons

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

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!