| Chili oil |
 |
| Chinese name |
| Traditional Chinese |
辣油, 紅椒油, 紅油, 辣椒油, 紅辣椒油 |
| Simplified Chinese |
辣油, 红椒油, 红油, 辣椒油, 红辣椒油 |
| Transliterations |
| Mandarin |
| - Hanyu Pinyin |
là yóu, hóng jiāo yóu, hóng yóu, là jiāo yóu, hóng là jiāo yóu |
|
| Japanese name |
| Kanji |
ラー油, 辣油 |
| Transliterations |
| - Romaji |
rāyu |
|
| Korean name |
| Hangul |
고추기름 |
|
|
| Thai name |
| Thai |
น้ำมันพริก |
| RTGS |
nam mun phrik |
| Vietnamese name |
| Vietnamese |
ớt sa tế, ớt satế |
Chili oil (also called hot chili oil or hot oil) is a condiment made from vegetable oil that has been infused with dried chili peppers and sometimes also additional ingredients. It is used as an ingredient in cuisines of Latin America, and of East and Southeast Asia. Particularly popular in Sichuan cuisine, it is used as an ingredient in cooked dishes as well as as a condiment. It is sometimes used as a dipping sauce for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish jjamppong.
Chili oil is typically red in color. It is made from vegetable oil, often soybean oil or sesame oil, although olive oil[1] or other oils may be used. Other spices may be included such as Sichuan pepper, garlic, or paprika. The spices are soaked in oil. Commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar. Recipes targeted to Western cooks also suggest other popular oils such as rapeseed, grapeseed or peanut, and any dried or fresh chili peppers. The solids typically settle to the bottom of the container in which it is stored.photo When using chili oil, the chef or diner may choose how much of the solids to use; sometimes only the oil is used, without any solids.photo
Chili oil is commercially available in glass jars,photo although it may also be made from scratch at home.photo It is usually available by request at Chinese restaurants.
References
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