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    How to Make Authentic Sichuan Spicy Chili Oil Recipe

    How to make authentic Sichuan spicy chili oil recipe? Today I’m going to reveal Sichuan Chef’s secret recipes!

     

     

    1/4 of a cup of red pepper flakes
    A pinch of salt
    1/2 of a cup of vegetable oil
    1 raw cinnamon
    1 tablespoon of star anise
    1 tablespoon of Sichuan pepper corns
    3 bay

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    Thai Basil Pork Stir-Fry, Pad Kra Pao Moo

    A dish could bring back lots of childhood memories. This spicy Thai Basil Pork or Pad Kra Pao Moo does just that for me. It brings back lots of my happy memories when I was in Thailand. So I hope you also like this recipe!

     

     

    1 red chili
    1 green chili
    5 cloves of minced garlic
    1 pound of pork
    2 tablespoons of fish sauce
    2 tablespoons of oyster sauce
    1 tablespoon of sugar
    a handful of basil
    ½ cup of oil
    1 egg

     

    In a hot pan add 3 tablespoons of oil, then add 1 red chili and 1 green chili (we should use Thai chilies but I couldn’t find the red one so I replaced with other hot chilies). Also, add 5 cloves of minced garlic, and stir-fry until the aroma permeates the air. Introduce 1 pound of minced pork and cook over high heat until medium well. Then add 2 tablespoons of fish sauce, 2 tablespoons of oyster sauce, 1 tablespoon of sugar, and mix well. Lastly, add a handful of basil (supposedly we should use Thai basil here but sadly I just couldn’t find it around here.)

     

    In another pan, add ½ of a cup of oil and cook until hot, add an egg and fry it until the edges and the bottom are golden.

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