Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: DARTHPHALL on February 17, 2005, 10:25 PM
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in my local chinese take-away we had a meal and i asked for some more chilli sauce to add heat to my deep fried crispy beef out she came a small pot in hand "ah chilli sauce" !!! "no, chilli oil" !! anybody know anythig about it ? does anyone think it may be a good way to heat up a vindaloo without putting 25 birds eye , 1 scotch bonnet & half a tub of vindaloo powder in to make it hot, as all these extra ingredients will affect the flavour but the chilli oil will just add heat ,good for take-away curry perhaps ?
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I've used both homemade and bottled Chinese chilli oil for Chinese cooking, and I don't think it would be hot enough for you.? Besides, curries are usually oily enough without adding more oil! :o? It's often made by heating oil with dried chillies -- whole, or flakes, or even powdered -- almost to the smoking point, then letting it sit, and finally straining it.? It becomes a nice red color.? If you do buy some, note that many brands contain some sesame oil, and that would give a definite non-curry flavor.
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Ahhhh sesame oil >:( !! a no no for my curries thanks for clearing that up :D
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I make my own, very easy - Chillies and good quality oil - leave for 3 months min.
If you want a seriously hot sauce - I mean serious!!! I use an eye droplet it 's so strong. It comes from the US and it's called "Well smack my ass and call me Sally" honest! It could be quite dangerous if misshandled.
I was given a bottle by a friend on return from Alabama.