As humble as it may seem, fiery, feisty chilli oil is in truth a wonderful foundation on which the canny cook can build and explore the many subtle flavour dimensions of chilli and spice. In this class, learn how to make two different and deluxe chilli oils from scratch, plus two different dishes to go with them.
1. Black Sesame Chilli Oil
Infused with chilli flakes, roasted black sesame seeds, preserved black beans, garlic, leek and other seasonings, this voluptuous and versatile seasoning can be used straight-up as a table condiment as well as in many other applications: in marinades and sauces, in dressings for noodles, egg dishes and tofu, to drizzle over salads and grilled items, and so on.
2. Yam Rice
Cubed fresh taro cooked with shiitake mushrooms, dried shrimp, minced pork, fried shallots and a blend of jasmine rice and cargo rice for extra flavour and fibre. This classic Fujian-style dish is a perfect partner for Black Sesame Chilli Oil.
3. Smoky Citrus Chilli Oil
The fruity nuances of dried chillies and chilli padi are complemented by citrus zest and a special blend of spices and seasonings which lend tangy, sweet and smoky undertones to this full-flavoured and fragrant oil. This is especially suited to seafood, cold dishes such as potato salads and chilled noodles, and hearty sandwiches like banh mi.
4. Green Mango Salad with Bak Kwa
Inspired by Vietnamese green papaya salad with beef jerky, this refreshing dish puts a different spin on the idea by combining tart green mango with carrot, fresh herbs, shallots and julienned bak kwa, plus a uzingy dressing made with Citrus Chilli Oil.
Demonstration by Chef / Instructor
Take Home Items
Students will take home all the items demonstrated, and receive a Recipe Pack. Local Zoom participants can arrange for delivery at a minimal charge.