Sichuan sugar and spice infused soy sauce 複製醬油

Fu zhì jiang you 複製醬油 loosely translated as replicated soy sauce. Another common name you may come across is red soy sauce 红酱油 for tian sui mian 甜水麵. This is an aromatic sugar and spice infused/reduced soy sauce for many Sichuanese dishes especially for snack xiaochi 小吃 and salad 凉菜 including noodles.



1 cup light soy 生抽
2 tbsp dark soy 老抽
1 piece rock sugar/ plain sugar (about 2 tbsp) 冰糖/ 白糖
4

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Back to basics - crispy fried garlic 炸蒜米

炸 (zha) = deep fried
蒜 (suan) = garlic
米 (mee) = normally this word is rice, but in this context it means tiny pieces.

Crispy fried garlic like crispy fried shallot is very common in S E Asia. Chopped garlic is deep fried till golden it is not bitter but has slightly sweet, caramelised and strong garlicy flavour and deliciously crunchy.

Only two ingredients are needed, plenty of garlic and

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Homemade chilli sauce with ginger

Yesterday I spotted a whooping bag (almost 1.3 kg) of red chillies for quick sale at the Chinese supermarket for a mere £3. The chillies were a little off their best, slightly wrinkly but still looking pretty good. I have to take the lot home, too good to leave it. What a bargain! I always buy chilli sauce because fresh red chillies are quite expensive over here around £10/kg normal price, it

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Sambal belacan

Sambal belacan is pungent and delicious. This paste is used a condiment or sauce for many Malay or Nyonya dishes including curries, vegetable stir fries or salad (kerabu).

I have already posted two recipes for sambal belacan previously on this post (raw) and this post (cooked).

Because I love this condiment so much I am going to repost the raw version with a slight change of recipe.

To eat as

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Cantonese (Hong Kong) style chilli oil 辣椒油

In Hong Kong and UK, Chinese restaurants always offer a dish of fiery chilli oil to eat with the meal or dim sum.I have already posted a recipe for Sichuan style chilli oil. Sichuan Chilli oil is fragrant but does not have a savoury taste.Cantonese chilli oil is slightly different, usually has dried shrimps, shallot and garlic which give it a savoury taste. The solid is as nice as the oil.Here is

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Sambal Tumis

Sambal tumis means fried sambal, one of the most versatile sambal other than sambal belacan. It's more lemak or rich because of the additional garlic, onion and cooked in plenty of oil. Once cooked and stored in sterilised jar will keep at room temperature for months, better than sambal belacan which is not cooked and must be kept in the fridge.If you like Thai nam prik pao you will like sambal

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Chilli Oil (Red Oil)

I ran out of chilli oil which I want to make some Szechuan Dan Dan noodles, so I decided to make some myself.Chilli oil is commonly called Red Oil in Szechuan and is an indispensable flavoured oil in Szechuan cooking. You can add this to noodles, wontons, stir fry or as a condiment. I think in Szechuan they use facing heaven chillies but if you don't have any you can use any chilli powder, chilli

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Sambal Udang Kering (dried shrimps sambal)

Slide show (slick to view) Ingredients:200g dried shrimps 8 shallots (about 200g) 4 -5 garlic 3 mild red chillies (I use Tesco chillies) 4 - 6 mild dried chillies (I use thai dried chillies) 1 thumb size galangal 3 lemongrass 1 tbsp shrimp paste Few tbsp of cooking oil 2 tsp of sugar 2 tbsp of tamarind juice (ready to use or from tamarind pulp) Peel shallots, garlic and

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