This article needs additional citations for verification .(March 2013) |
Alternative names | Hot chili oil, hot oil |
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Type | Dip |
Main ingredients | Vegetable oil, chili peppers |
Chili oil | |||||||
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Chinese name | |||||||
Traditional Chinese | 辣油, 紅椒油, 紅油, 辣椒油, 紅辣椒油, 油潑辣子 | ||||||
Simplified Chinese | 辣油, 红椒油, 红油, 辣椒油, 红辣椒油, 油泼辣子 | ||||||
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Vietnamese name | |||||||
Vietnamese alphabet | ớt sa tế,ớt satế | ||||||
Thai name | |||||||
Thai | น้ำมันพริก | ||||||
RTGS | nam man phrik | ||||||
Korean name | |||||||
Hangul | 고추기름 | ||||||
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Japanese name | |||||||
Kanji | ラー油,辣油 | ||||||
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Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. [1] Different types of oil and hot peppers are used,and other components may also be included. [2] It is commonly used in Chinese cuisine,Southeast Asian cuisine,Italy,and elsewhere. It is particularly popular in Chinese cuisine,especially western Chinese cuisines such as Sichuan cuisine,Hunan cuisine,Guizhou cuisine,and Shaanxi cuisine where it is used as an ingredient in cooked dishes as well as a condiment. [3] It is sometimes used as a dip for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish jjamppong . [4] A closely related condiment in Chinese cuisine is chili crisp,which contains edible chunks of food and chilis in oil.
Chili oil is typically red in color. It is made from vegetable oil,often soybean oil or sesame oil,although olive oil or other oils may be used. [5] Other spices may be included such as Sichuan pepper,garlic,or paprika. Commercial preparations may include other kinds of oil,water,dried garlic,soy sauce,and sugar. Recipes targeted to Western cooks also suggest other popular oils such as rapeseed,grapeseed or peanut,and any dried or fresh chili peppers. The solids typically settle to the bottom of the container in which it is stored. When using chili oil,the cook or diner may choose how much of the solids to use;sometimes only the oil is used,without any solids.
Chili oil is easy to prepare,and is also commercially available in glass jars or bottles. [6]
Chili oil has various names in China and comes in many different types depending on the region. It is called yóu pōlàzǐ (油泼辣子,chili pepper splashed with oil) in Shaanxi province and làyóu (辣油,spicy oil) or hóng yóu (紅油,red oil) in Sichuan. Among those names the most popular one is làjiāo yóu (辣椒油,chili pepper oil).[ citation needed ]
In China,chili oil is prepared basically by pouring hot vegetable oil slowly on chili pepper powder or chopped chili pepper. [7] Many other ingredients can be added alongside to enrich flavor such as Chinese black vinegar,minced garlic,dried shrimp,dried ginger skin,sesame seeds,sesame oil,Sichuan peppercorn,cinnamon,star anise and bay leaf.[ citation needed ] The popular chili oil brand Lao Gan Ma is based on chili oils from Guizhou. There are also many condiments derived from chili oil,such as chili oil and douchi (豆豉,fermented black soybeans).
The Japanese variety of Chinese chili oil is known as rāyu (ラー油or 辣油),used in Japan as a cooking ingredient or as a condiment. It is typically a clear,chili-infused sesame oil,and the chopped chili pepper used is typically red,imparting a reddish tint to the oil. [8] Other ingredients used may include soy oil,corn oil,dried aloe,ginger,guava leaves,leek leaves,paprika,and turmeric.[ citation needed ]
A new type of product known as taberu rāyu (食べるラー油or -辣油,literally,"rāyu for eating") was introduced in 2009 and is based on the Chinese chili crisp. [9] [10] It is less spicy-hot,and includes chunks of food such as fried garlic and fried onion in the oil. [11]
The Italian variety of chili oil (olio di peperoncino) originates from the southern region of Calabria. It is often added to dishes,sauces,salads,or served with cheeses and antipasto. This variety of chili oil uses olive oil as a base,and has a unique brine flavor. The peperoncino is a popular food item in Calabria.
Mexico's version is called salsa macha and originates from the state of Veracruz. It is variable in composition,consisting of either a neutral oil,like avocado,or olive oil,sauteed garlic,and one or more of several different types of chiles,including Chile de Arbol,Chipotle,and Guajillo. Nuts and seeds such as peanuts,sunflower,sesame and/or pumpkin are also added. Sometimes vinegar or sugar are added as well. [12]
Portuguese chili oil is made by cold (refrigerated) infusion of dried red chili peppers in olive oil in a tightly capped bottle for one month. [13]
Chili and pepper infused oils are used widely as a condiment in Turkish cuisine. Turkish dumpling mantı is served with chili infused oil poured over the garlic yogurt sauce. [14] The oil is prepared with mixing chili paste (Turkish :biber salçası) and certain spices and herbs such as black pepper,chili flakes or powder,dried mint and cumin.
Strained yogurt is also topped with sizzling oil infused with dried hot chili peppers. This dish is called atom in Turkish and typically served as a meze. [15] [16]
Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spicy flavours, fresh aroma and deep colours. Despite this, only about 20% of the cuisine uses capsicum to produce a strong spicy taste. Common cooking techniques include stewing, frying, pot-roasting, braising and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China.
The generic term for condiments in the Filipino cuisine is sawsawan. Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.
Chili sauce and chili paste are condiments prepared with chili peppers.
Guizhou cuisine, or Qian cuisine, consists of cooking traditions and dishes from Guizhou Province in southwestern China. Guizhou cuisine shares many features with Sichuan cuisine and Hunan cuisine, especially in bringing the sensation of spiciness and pungency. What makes Guizhou cuisine unique is the emphasis of a mixed sour-and-spicy taste, as compared to the numbing-and-hot sensation featured in Sichuan cuisine and the dry-hot taste featured in Hunan cuisine. There is an ancient local saying, "Without eating a sour dish for three days, people will stagger with weak legs". The saying reflects how Guizhou people love local dishes with a sour taste. The combination of sour and spicy flavours is also found in Shaanxi cuisine. Guizhou cuisine differs from Shaanxi cuisine in that it lacks the emphasis on the salty taste, which is a common trait found in most northern Chinese cuisines. In addition, the unique sourness featured in Guizhou cuisine comes from the local tradition of fermenting vegetables or grains, and not from using vinegar products.
Mixian is a type of rice noodle from the Yunnan Province, China. It is made from ordinary non-glutinous rice, and it is generally sold fresh rather than dried.
Many cuisines feature eggplant salads and appetizers.
A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made into a preserve for future use. Common pastes are some fruit preserves, curry pastes, and nut pastes. Purées are food pastes made from already cooked ingredients.
Doubanjiang, also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour. Characteristically used in Sichuan cuisine, it has been called "the soul of Sichuan cuisine." Sichuan dishes such as mapo tofu, huoguo, yuxiang flavouring, and Shuizhu all use doubanjiang as a key ingredient. Other regions have their own versions: in Guangdong and Taiwan, for instance, the Sichuan doubanjiang is called la-doubanjiang to distinguish it from local non-spicy versions.
Ants climbing a tree is a classic Sichuan dish in Chinese cuisine. The name of the dish in Chinese, Mayishangshu, has been translated as "ants climbing a tree", "ants on the tree", "ants creeping up a tree", "ants climbing a hill" or "ants climbing a log". It is so called because the dish has bits of ground meat clinging to noodles, evoking an image of ants walking on twigs. The dish consists of ground meat, such as pork, cooked in a sauce and poured over bean thread noodles. Other ingredients in the dish may include rice vinegar, soy sauce, vegetable oil, sesame oil, scallions, garlic, ginger, and chili paste.
Mala is a spicy and numbing seasoning made from Sichuan peppercorn and chilli. Most commonly, mala is made into a sauce by simmering it in oil and other spices. Characteristic of Sichuan cuisine, particularly Chongqing cuisine, it has become one of the most popular ingredients in Chinese cuisine, spawning many regional variants.
Hot pot or hotpot, also known as steamboat, is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and accompanied with an array of Chinese foodstuffs and ingredients and food offerings provided for the diners to dip into the flavorful broth.
Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured, sweet and salty. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic. Vinegar, five-spice powder, and sugar are also commonly added.
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin. It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
Chili crisp, chile crisp or chili crunch is a type of hot sauce, originating from Chinese cuisine, made with fried chili pepper and other aromatics infused in oil, sometimes with other ingredients. Multiple regional, homemade, and restaurant-original versions exist across China. The best-known commercial brand is Lao Gan Ma, which is based on the chili crisps of Guizhou province. The chili crisp is closely related to Chinese chili oil, and sometimes the two terms are used interchangeably, the difference being that the crisp contains edible chunks of food in the chili oil.