Nod's Blog: Liew's Chilli Crisp Recipe

OK, someone mentioned that the original recipe looks like a lot of work, so I made this n00b version :P

Chilli Flake Mixture

200g Korean chilli flakes medium course

½ tbsp Sichuan peppercorns (red) roasted, pounded fine

2 or 3 tbsp roasted sesame seeds

1 tsp salt

1 tsp white sugar

½ tsp of MSG

Aromatics

750ml Canola oil

2 bay leaves

3 pieces star anise

2 pieces of cinnamon (cassia bark if you're a PRO)

1/2 tbsp dried fennel seeds

1 tbsp Sichuan peppercorns (red)

5 slices of ginger slapped

5 garlic cloves, abused and destroyed

Filling

1 x large onion diced finely

100 - 200g fermented/preserved black beans - soaked for 3 hours and drained

Water or clear spirit to soak preserved black beans

Method:

Lightly toast Sichuan peppercorns in fry pan until oils starts to stain the pan
Using a mortar and pestle, pound Sichuan peppercorns into powder
Mix together Sichuan peppercorns powder, sesame seeds, salt, white sugar, MSG and Korean chilli flakes
Heat canola oil in pot until 160-180C
Put in all aromatics to fry until garlic becomes golden
Pour everything through a sieve, keeping the hot oil in another pot. Discard fried aromatics.
Reheat same canola oil
Fry onions 5 to 10 mins until golden brown
Add drained fermented bean curd - fry 5 mins
Add chilli flake mixture - fry 3 to 5 mins
Take off flame, let cool to room temp without lid on
Leave in fridge for 24 hours before consuming

Credits/Inspiration

Andong's Chilli Crisp

Chinese Cooking Demystified

Nod's Blog