winter is here! just about every family in hong kong is having hotpot on a weekly basis. fresh ingredients are essential to a good hotpot meal, but the key to making it great is the various dipping sauces. one of the most basic is the chili oil soy sauce. every household has their own variation. ours have extra aroma from the fried garlic and shallots. but of course, you can experiment with other flavors like numbing peppers, green peppers, sesame oil, etc.
caution!!! while making the chili oil, the smell can be quite pungent and strong. you can cover with a lid while simmering the oil. make sure you have good ventilation! otherwise it’ll be like getting pepper sprayed in the face!
red thai chili 15
oil 2 tbsp
garlic 2 cloves
soy sauce 4 tbsp
- cut the chili in small pieces using a pair of scissors. scissors is preferred because of the minimal contact with the seeds inside, and you don’t have to worry about touching your eyes or some other sensitive places…
- in a pan, simmer the chili in the oil over low heat, until brown
- add chopped garlic and shallots, continue simmering until the garlic and shallots are brown as well
- turn off the heat, add the soy sauce, cover the pan with a lid, and let it sit for 15 min
- save it in a jar, refrigerate for later use.