Let's Wok - Recipes
Let's Wok - Recipes
Crispy chili oil
Crispy chili oil is a bold and aromatic oil with crunchy texture and deep umami flavour. It is perfect as a topping for wok dishes, noodles, rice, vegetables and grilled food, and ideal to prepare on a HOT WOK, where low and controlled heat ensures the best result. Ingredients200 g shallots2 red onionsA handful of peeled garlic cloves180–200 g chili flakes (adjust to preferred heat level)½ dl soy sauce½ litre neutral oil, such as rapeseed oil5–6 tbsp sesame seeds MethodFinely slice the onions and garlic.Pour the oil into a pot or wok and add the onions and garlic while the oil is still cold.Slowly heat the oil over low heat, allowing the onions and garlic to gently release their flavour and turn golden without browning too quickly.Once the onions are lightly golden and crisp, remove them from the oil and set aside.Add the sesame seeds to the hot oil and toast briefly until lightly coloured.Add the chili flakes and let them infuse and crisp gently over low heat. The oil should not be too hot, as overheated chili can turn bitter.Return the crispy onions and garlic to the oil and stir thoroughly to combine.Pour the chili oil into a heat-resistant container and add the soy sauce. Stir gently to distribute the flavours evenly. Storage and variationsCrispy chili oil keeps for up to three months at room temperature and does not require refrigeration. The heat level depends on the type of chili used. For a milder version, replace part of the chili flakes with mild paprika flakes.For added depth of flavour, spices such as star anise, cinnamon stick or bay leaves can be infused in the oil during heating and removed before adding the chili flakes.
Fried Duck in Red Curry - Gang Pet Beth Yang
Gang Pet Beth Yang is a classic among wok dishes and is almost always found on an Asian menu. There are many variations of the dish, but they all share the distinctive, slightly spicy flavor of duck (or chicken), coconut milk, and red curry paired with vegetables and sweet fruits. Here’s our take, featuring pineapple, grapes, and lychee. Ingredients for 4 People 400 g duck breast (chicken breast can also be used) 4 dl coconut milk 100 g fresh pineapple 1 cup water 8 cherry tomatoes 3 lime leaves 9 grapes 6 lychee sweet basil 1 tbsp red curry paste chili (to taste) 3 tbsp oil 2 tbsp fish sauce 1 tsp salt 1 tsp sugar rice Instructions Prepare all ingredients: Clean and chop/slice all vegetables. Halve the grapes and cherry tomatoes, making them ready for the wok. Slice the duck or chicken breast into strips. Wok: Heat the wok, add a bit of chili and oil to the pan. Fry the duck or chicken strips until they are golden brown. Stir in the curry paste and coconut milk, letting it cook for about 2 minutes. Add the remaining ingredients and let the dish simmer for 15 minutes. Season with fish sauce, salt, and sugar. Garnish with basil leaves and serve with steamed rice.
