Pictorial: Ah Leung Hot Garlic Chili Sauce

[hzrt8w]

Pictorial Recipe

Ah Leung Hot Garlic Chili Sauce (蒜蓉辣椒醬)

I like all kinds of Asian hot chili sauces. But most of the commercially available hot sauces are either too vinegary or are lack of flavors. I have been experimenting with creating different chili hot sauce recipes. Here is one that I have recently tried. This kind of chili sauce can be commonly found in Chinese restaurants as condiments (especially wonton noodle shops). You may alter the ingredients to your own liking.

Picture of my hot garlic chili sauce.

Serving Suggestion: (will last for a few months)

Preparations:

Main ingredients (left, clockwise):

- 1 bag of dried red pepper flakes, about 1 lb

- 3 bags of (15 whole) garlic

- 1 small bag of fresh Thai chili peppers (Heaven Pointing Chili)

- 5 tblsp of preserved "sweet radish"

- 1 bag of small dried shrimp

(Not shown):

- 6 to 7 tblsp of fermented black beans ("dou see")

- 5 to 7 tsp of sugar

- 5 tsp of brown bean sauce

- 5 tsp of sweet bean sauce (or hoisin sauce)

- 10 tsp of Sa Cha sauce

(Optional):

- 1/3 cup of brandy or whisky, or ShaoHsing wine

- 3 tsp of MSG

Here is the close up of 1 bag of dried red pepper flakes. About 1 lb.

Just to turn up the heat, I like to use 1 small bag of fresh Thai chili peppers (Heaven Pointing Chili). These chilies are very potent. Skip it if you want a mild chili sauce.

Also, use only 1/2 bag of dried red pepper flake for this recipe if you want a mild chili sauce.

Proceed to cutting the Thai chili peppers to very thin slices.

Soak the bag of small dried shrimp in a small pot of warm water for about 1 to 2 hours before cooking. Drain water before use.

Use may also use dried scallops (conpoy) instead. Chinese call the addition of dried scallops "XO" sauce. Dried scallops take longer to soak: overnight minimum. You may reuse the soaking liquid to flavor other dishes. Drain well before using.

Peel and press all the garlic. Divide into 2 equal portions.

Use a food processor, grind the soaked dried shrimp into fine shreds.

Like such.

To add a little bit of texture in the chili sauce, I like to use some preserved "sweet radish". They are basically preserved daikons and they have a distinct smell and flavor. Use only about 5 tblsp or so.

This is what the preserved sweet radish looks like out of the bag.

Use a food processor to chop them into fine shreds.

Like such.

Use about 6 to 7 tblsp of fermented black beans ("dou see").

Slightly rinse the fermented black beans with some water. Use a big spoon to hand-smash the beans. Drain well.

Cooking Instructions:

Use a wok, set stove at high. Add 7 to 8 cups of cooking oil. Heat the oil to just below smoking point. It may take 7 to 10 minutes.

First, add half the portion of the pressed garlic. Fry the garlic for about a minute. Add 10 tsp of salt (or to taste)

You may add some brandy or whisky, or ShaoHsing wine if you like, to the mix to enhance the flavor.

Add the minced dried shrimp. Fry for a couple of minutes.

Stir well.

Add 1 bag (16 oz) of dried red pepper flakes. Stir well.

Add the second portion of pressed garlic, shredded sweet radish, and smashed fermented black beans. Continue to stir and fry.

Just one last touch in flavoring: Add:

- 5 to 7 tsp of sugar

- 5 tsp of brown bean sauce

- 5 tsp of sweet bean sauce (or hoisin sauce)

- 10 tsp of Sa Cha sauce

If you like MSG, you may add a 3 tsp of MSG in the mix. Continue to stir and fry for a few more minutes.

Turn off the stove and let the chili sauce cool down.

Once cool down, the ingredients absorb the chili oil. Store the chili sauce in glass jars in the refrigerator. It will last a few months.

Picture of the finished chili sauce. Use it as a condiment for Asian dishes or in Asian cooking.

Available for mail order for a modest US$10.00 for a 6-oz jar. Hey... that's how Yank Sing got started!

Edited November 6, 2006 by hzrt8w (log)

[Dejah]

Whew!

Hope your weather was warm enough for you to have all your windows opened as you cooked your sauce!

The stuff looked powerful enough to challenge the exhaust system in my old restaurant!

I haven't made any since I found Saigon Chili Oil. It doesn't have a strong garlic base, so I can use all I want and whenever I want without worry.

I like this brand because it has flavour, lots of heat, and no vinegar!

[sheetz]

No kidding about opening up the windows!! I would never make that quantity of chili oil inside. It'll have to be outside or else I'd have to be wearing a gas mask. Looks tasty though.

[muichoi]

It looks delicious-I do wonder why you add Sa-Cha sauce when you already pretty much have all the ingredients of that sauce.

[hzrt8w]

It looks delicious-I do wonder why you add Sa-Cha sauce when you already pretty much have all the ingredients of that sauce.

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It's just the little kid of me that would "add a little bit of this and add a little bit of that".