Two spicy condiments from Hetty Lui McKinnon’s new cookbook, Tenderheart.
This is inspired by my favourite commercial chilli oil: Chiu Chow Chilli Oil by Lee Kum Kee, a recipe said to originate from Chiu Chow (also spelled Chaozhou or Teochew) in Guangdong Province, China.
Garlicky, salty and heavy on the heat, this is a real flavour bomb, and is spicier than the umami crisp (see recipe below). Toss through noodles with black vinegar for a simple meal or add to stir-fries for a pungent kick.
You can use the oil and the “sediment” (garlicky chillies) together, the oil on its own, or the sediment can be used as a spicy topping for roasted vegies, salads, noodles, rice or eggs.
Bird’s eye chillies are one of the hottest varieties and will give you the right amount of heat, but you can use other fresh chillies too, adding more or less dried red chilli flakes to achieve the level of spice that is right for you.
INGREDIENTS
METHOD
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Makes 1 cup
Umami crisp is fiercely delicious, undeniably crave-worthy. Photo: Supplied
Umami crisp offers a fiery wallop of flavour. Part chilli oil, part chilli crisp, this rich condiment is packed with natural flavour enhancers that impart a deep, dark, “meaty” intensity.
Dried porcini mushroom (or substitute with dried shiitake) is the standout star of this oil, turning slightly jammy as it simmers in the oil, while the garlic, almonds, red chilli flakes and sesame seeds become crisp.
For those who fell irrevocably in love with my gutsy Everything Oil in To Asia, With Love, think of umami crisp as Everything Oil 2.0 – fiercely delicious, undeniably crave-worthy. Serve on top of noodles, rice dishes, salads or fried or jammy eggs.
INGREDIENTS
METHOD
Makes about 2 cups
This is an edited extract from Tenderheart by Hetty Lui McKinnon, published by Plum, RRP $59.99. Photography by Hetty Lui McKinnon and Shirley Cai. Buy now