If you are a fan of spicy foods, you will definitely love this Thai chili oil recipe. This simple sauce is used to make a wide variety of dishes, from pork to shrimp, but it is particularly popular for stir-fries. You can also use it as a marinade for meat, and as a condiment for salads.
Spicy wonton sauce
Sichuan style spicy chili oil wontons are made with pork and shrimp, soaked in chili oil and served with a flavorful sauce. These dumplings are a popular street food in the region. You can enjoy this dish as an appetizer or use it as a dipping sauce.
This recipe has been adapted from the Din Tai Fung spicy wonton recipe from Hong Kong. You can serve this dish with ready-made wontons or add some to a savory broth.
If you want to make spicy wonton sauce, you can do so with just a few simple ingredients. The sauce should contain a hint of tang and sweetness. It’s easy to make, and you can keep it in the fridge for up to a week.
First, you need to prepare the wontons. They should be cooked in boiling water for about three minutes. After this, they should be placed in a container and sealed with plastic wrap. Don’t forget to sprinkle them with cilantro and green onions. Alternatively, you can also garnish them with toasted sesame seeds.
When you’re ready to eat your wonton, remove it from the pot. Make sure that you keep a small gap on the side. Depending on how many you are making, you should place between 7 and 8 wontons in each bowl.
Before serving, put a couple of tablespoons of sauce on top of the wontons. Add a pinch of crushed peanuts for added nuttiness. Finally, top the wontons with a seaside seed.
During cooking, you can use a spoon to stir the wontons to help them float to the top. They should be cooked through. Once they’re done, cut them open to check for doneness.
To add extra flavour, you can add Chinese Sesame paste. Some people also add rock sugar or cloves to their sauce. Lastly, some people also add bay leaves to their sauce.
Spicy wonton sauce can be stored in the refrigerator for up to two weeks. But it’s best to use it within a week. For a tangier taste, you can add black vinegar to your sauce.
Cucumber salad
Din Tai Fung is a world-renowned Taiwanese restaurant chain. It is best known for its soup dumplings, but it also serves a wide array of other tasty dishes. One of the most popular is their cucumber salad. This dish is easy to prepare and comes together in a snap. The recipe can be eaten on its own or paired with other dishes.
The main ingredients in the Asian cucumber salad are cucumbers and garlic. It is also served with a simple Asian vinaigrette that is made from chili oil, rice vinegar, and sugar.
If you haven’t tried it before, you’re missing out on a delicious summer appetizer. You can make the dish a day in advance, and serve it chilled. Even better, it’s healthy.
Make sure to use smaller, Asian cucumbers. These are more crisp and sweeter than regular cucumbers. For this salad, you can even use Persian cucumbers, which are super-crisp and seedless.
Cucumbers are an excellent source of antioxidants. They have a water content of 90%. However, you should be aware that they can be 20 degrees cooler inside than outside air. Therefore, slicing them correctly will help you present them in the best possible light.
Before marinating your cucumbers, you’ll want to rinse them. This will remove any excess moisture and make the salad crisper.
Next, you’ll need to salt your cucumbers. This will get rid of any excess water and help the dressing adhere to the cucumbers. Salting the cucumbers will also improve the texture of the salad.
The best part is that it only takes a few minutes. This means that you can prepare this dish right before your dinner, and enjoy the meal on your own or with your favorite entrée.
While the recipe for the Din Tai Fung cucumber salad is simple, the resulting dish is full of flavor and crispness. When prepared properly, it is a healthy snack that can be enjoyed on its own or with other foods. A great addition to a picnic or barbecue, this dish is the perfect accompaniment to many types of cuisine.
Shrimp wontons
Spicy wontons are one of the most popular appetizers at din tai fung. The dish is made with shrimp and served in a spicy chili oil. It is a signature street food in Sichuan cuisine.
To make these wontons, you will need a variety of ingredients. You can prepare the filling and store them in the refrigerator or freezer until you’re ready to cook them. This recipe is easy to follow and has a nice balance of spices.
The sauce is one of the most important components in this dish. It is filled with garlic, star anise, and other ingredients that give the dish a tangy flavor.
To prepare the chili oil, you will need to combine chili flakes with black vinegar. After mixing the ingredients, you can store the oil for 30 days in your pantry.
Shrimp wontons in din tai fung chili oil are a simple recipe that will produce a flavorful appetizer. They are also very versatile. You can freeze them for later use and reheat them in the microwave. Using a strainer to remove the wontons is a great idea.
Make sure that you keep the wrapper moist. This is important so that it doesn’t stick to the bottom of the pot. Also, the wonton should be folded into triangles so that it is sealed properly.
Once you have completed this step, you can serve your wonton. A serving of seven to eight wonton is enough. Add a sprinkling of cilantro, green onions, and toasted sesame seeds to garnish.
If you’re feeling adventurous, you can try making your own sweet soy sauce. It will take some time to prepare, but the result is a thick, rich sauce that coats the wontons nicely.
Another trick for cooking wontons is to drop them in the simmering water. They should float to the top of the pot, and should be fully cooked after two minutes. Be careful not to overcrowd the pot so that the wontons don’t stick to each other.
While making the sauce, you can add rock sugar, star anise, bay leaves, fennel seeds, and cinnamon stick. In addition, you can mix toasted sesame oil and soy sauce to create a spicy blend.
Lao Gan Ma chili oil
Lao Gan Ma chili oil is a condiment that is found in Taiwanese restaurants. The smoky taste comes from the chiles that are heated and toasted in the oil. The oil can be used as a condiment on a variety of foods, including soup dumplings. It can also be combined with vinegar to make a delicious dipping sauce.
You can easily make a batch of homemade Lao Gan Ma chili oil. There are several variations of the recipe, and each one has its own unique flavor profile. A good starting point is to try making Fuchsia Dunlop’s recipe, which describes how to roast and cook the chilies.
If you prefer a more mellow taste, you can mix the chili oil with Chinese sesame paste. For an extra spicy kick, you can add a touch of soy sauce or black vinegar. Another option is to add a little roasted peanuts.
Aside from the spice and smokey flavor, the oil also has a natural sweetness. This makes it ideal for stir frying shallots and green onions. However, you can also experiment with different oils for a more neutral flavor.
If you enjoy spicy flavors, you can combine the chili oil with soy or black vinegar for a delicious dipping sauce. The combination is a staple of Chinese cooking. Use it on pork chops, egg-battered tofu, fried rice, and even kale.
Din Tai Fung has branches in many countries, including the US, Indonesia, Thailand, and Korea. Their signature dipping sauce is a mix of chili oil, soy sauce, and fresh ginger. These sauces are made to be high quality and authentic. Using a homemade version is a great way to enjoy the flavor of the restaurant without having to travel to Asia.
With a little experimenting, you can make multiple small batches. Store the resulting chili oil in an airtight container in the refrigerator for up to one month. Try using it on fried rice, soup dumplings, or xiaolongbao. Whether you’re looking for a new way to spice up your meals or a new addition to your pantry, you’ll love the versatility of this sauce.