11/04/2021
I still remember the first time I've tasted Chili Oil, It was at a humble HK eatery near central main station Hamburg. I was flabbergasted by the chili explosion, I was hooked. Since then Chili Oil has been a staple pantry ingredient in my kitchen.
One day, I saw my best friend during studienkolleg making Chili Oil for Liang Bian (cold spicy mung bean jelly). I was surprised to see her technique and that experience opened my eyes to different cuisine of Mainland China.
Mind you, I was a naive South East Asian young adult who has only been exposed to Northern Chinese Cuisine. Chili Oil and Sichuan Cuisine was truly the door for me to experience the diversity of Chinese Food.
Since that day I've made thousand of pots of Chili Oil. I tweaked the recipe to suit my husband and parents' South East Asian tongue. Tian Li might rolled her eyes when she saw how much onions and garlic I put into my Chili Oil. But hey it suited our taste better.
Anyhow this post is for you , it was a wonderful youth we had. The years we shared our worry, love life, hardship during college. They are forever inscribed in my heart and you are truly the best of friend a young adulting girl can ask for.
If you are interested in tasting my tweaked Spicy Mala Chili Oil. I have only limited slot available for next Wednesday. Drop me a word.
