Turmeric Oil

Turmeric Oil

von | Juni 25, 2024 | 30 TO 60 MINUTES, ADVANCED, ALL YEAR, GLUTEN-FREE, INDIAN, INTERNATIONAL, MICHELIN, OILS, SPICY, SWEET, UP TO 500, VEGAN

Turmeric Oil

Turmeric Oil

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June 25, 2024 by Kimberly

Add a splash of sunshine to your meals! Turmeric oil is your go-to for an instant flavor lift and a hint of earthy zest. Perfect for any dish!

50 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

SPICY
SWEET

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Turmeric oil isn’t just a kitchen staple – it’s a game changer. Infused with the vibrant, health-boosting properties of turmeric, this oil adds both nutrition and a burst of color to your culinary creations.

How to serve
Drizzle Turmeric Oil over your favorite salads, use it to sauté vegetables, or add a few drops to finish off your soups. It’s also fantastic for marinating proteins like chicken or fish, bringing a subtle, earthy depth to your dishes.

How to store
Store your Turmeric Oil in a cool, dark place to maintain its freshness. In a well-sealed bottle, it can last up to 1-2 weeks.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Turmeric Oil
Turmeric Oil
Turmeric Oil
„Let’s make a piece of happiness“
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Turmeric Oil

Turmeric Oil

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  • Author: Kimberly
  • Total Time: 50 min
  • Yield: 250 ml / 1 cup 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • sealable container (oil bottle)
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 50 grams fresh turmeric
  • 250 milliliters sunflower oil

Instructions

  1. Wash the turmeric, roughly chop it and put it into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the turmeric left.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 15 to 20 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 30 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

Notes

The calorie information may vary depending on the product used, country and region.

  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 15 min

Sabich Sandwich

Sabich Sandwich

von | Juni 6, 2024 | 30 TO 60 MINUTES, ALL YEAR, BREAD, CHICKPEAS, CILANTRO, DINNER, EASY, EGGPLANT, EVERYDAY, HERBACEOUS, LUNCH, MIDDLE EAST, SPICY, TANGY, UP TO 750, VEGAN

Sabich Sandwich

Sabich Sandwich

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June 6, 2024 by Kimberly

Dive into the ultimate Sabich sandwich: crispy eggplant, fresh tomato cucumber salad, creamy tahini, spicy zhough, tangy mango sauce and crunchy chickpeas. Pure flavor explosion!

40 MINUTES

EASY

VEGAN

MIDDLE EAST

721 PER PORTION

SPICY

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Meet your new favorite sandwich: the Sabich. Inspired by Yottam Ottolenghi this Middle Eastern delight packs a punch with crispy eggplant, fresh tomato cucumber salad, creamy tahini, spicy zhoug, tangy mango sauce, and crunchy chickpeas. It’s a vegan feast that’s not only incredibly delicious but also super easy to make. Perfect for lunch or dinner, this Sabich sandwich is all about bold flavors and textures.

How to serve
Start with a warm bread, then layer on the crispy eggplant, followed by the tomato cucumber salad. Drizzle with tahini sauce and add a spoonful of zhoug for that spicy kick. Top it off with chickpeas and a splash of mango sauce. Wrap it up and enjoy! It’s best served fresh and warm, making it a perfect quick meal.

How to store
Store any leftover components separately in airtight containers. The crispy eggplant and salad can stay fresh in the fridge for up to two days. When ready to eat, reheat the eggplant in the oven and assemble your sandwich fresh for the best taste.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Sabich Sandwich
Sabich Sandwich
Sabich Sandwich
„Let’s make a piece of happiness“
Print
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Sabich Sandwich

Sabich Sandwich

  • Author: Kimberly
  • Total Time: 40 minutes
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • small bowl
  • garlic press
  • sharp knife
  • cutting board
  • hand blender (or food processor)
  • mortar & pestle
  • medium bowl
  • 3 small bowls
  • sieve
  • large pan

Ingredients

Units Scale

TAHINI SAUCE

  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp maple syrup
  • 1 garlic clove
  • salt & pepper to taste

MANGO SAUCE

  • 1 ripe mango
  • 1/8 tsp chili flakes

ZHOUG

  • 10 grams fresh cilantro
  • 5 grams fresh parsley
  • 1 jalapeno
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 4 tbsp cold water
  • 1 garlic clove
  • 5 cardamom capsules
  • 3 cloves
  • 1/2 tsp cumin
  • pinch of pepper

TOMATE CUCUMBER SALAD

  • 100 grams tomatoes
  • 100 grams cucumber
  • 1 small red onion
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • some parsley leaves

ROASTED CHICKPEAS

  • 130 grams drained chickpeas
  • 1/2 tbsp olive oil
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/8 tsp salz
  • 1/8 tsp curry
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder

EGGPLANT SLICES

  • 1 eggplant
  • 2 tbsp cornstarch
  • 2 tbsp ghee/clarified butter

OTHER INGREDIENTS

  • 2 pita breads

Instructions

  1. For the tahini sauce, mix tahini and water in a small bowl until smooth. Press in one peeled garlic clove, add maple syrup and lemon juice, and mix well. Season with salt and pepper and set aside.
  2. For the mango sauce, peel the mango and blend the soft flesh in a tall container with a hand blender until creamy, adding a bit of water if needed. Add chili flakes to taste and stir. Set aside.
  3. For the Zhoug, first grind the 3 cloves and the contents of 5 cardamom pods in a mortar. Put this powder in a tall container that fits the hand blender, and add the following: cilantro leaves, parsley leaves, 4 tablespoons of cold water, 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1/2 teaspoon of cumin, 1 jalapeno without the stem, and 2 peeled garlic cloves. Blend everything into a pesto-like paste and set aside.
  4. For the tomato-cucumber salad, wash the tomatoes and cucumber well. Cut both into small, even pieces and put them in a medium bowl. Peel the red onion, cut it into thin strips, and add to the bowl. Finely chop a few parsley leaves and add them too. Finally, add 1 tablespoon of olive oil and 1 tablespoon of lemon juice and mix well. Set aside.
  5. For the roasted chickpeas, preheat the oven to 200°C / 392°F. Rinse the chickpeas thoroughly under running water and let them drain. In a medium bowl, mix together the spice blend: 1/2 tablespoon of olive oil, 1/4 teaspoon of cumin, 1/4 teaspoon of smoked paprika, 1/8 teaspoon of salt, 1/8 teaspoon of curry powder, 1/8 teaspoon of dried garlic, and 1/8 teaspoon of dried onion. Put the chickpeas in a clean kitchen towel and gently rub them dry, removing any loose skins. Mix the chickpeas with the spice paste in the bowl until they’re well coated. Spread the chickpeas on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes. Place the pita breads in the oven for the last 10 minutes.
  6. Finally, prepare the eggplant slices. Wash and dry the eggplant, then cut it into slices about 1 cm thick. Spread 2 tablespoons of cornstarch on a small plate and coat the eggplant slices on both sides, shaking off any excess. Fry the slices in a hot pan with 2 tablespoons of clarified butter until crispy on both sides, then let them drain on a paper towel.
  7. To assemble, spread tahini sauce on each piece of bread, add tomato-cucumber salad, then a few eggplant slices, and top with Zhoug and mango sauce. Finally, sprinkle the roasted chickpeas on top. Enjoy your delicious creation!

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 40 min

Spicy Salmon Baked Sushi Rolls

Spicy Salmon Baked Sushi Rolls

von | Mai 24, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, APPETIZER, CRISPY, DATE NIGHT, DOUGH, JAPANESE, MARINADES & SAUCES, OMNIVORE, SALMON, SPICY, UP TO 750

Spicy Salmon Baked Sushi Rolls

Spicy Salmon Baked Sushi Rolls

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May 24, 2024 by Kimberly

Indulge in a heavenly white chocolate mousse, the ultimate creamy delight! Luxurious, velvety, and decadently sweet – perfect for any dessert lover.

75 MINUTES

ADVANCED

OMNIVORE

JAPANESE

701 PER PORTION

CRISPY
SPICY

DATE NIGHT

APPETIZER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Imagine if your favorite spicy tuna roll and a sizzling tempura dish had a delicious rendezvous. Sounds intriguing, right? Well, let me introduce you to Crispy Spicy Salmon Sushi Rolls. They’re bursting with the bold flavors of traditional sushi but transformed into a delightful fried sensation. Wrapped in a light, crispy coating with a kick of spicy salmon nestled inside, you’ve just discovered your new favorite dish. Perfect for any gathering or a tantalizing meal at home!

How to serve
Serve these deep-fried spicy salmon rolls hot and crispy. Cut each roll into six even pieces for easy sharing. Drizzle them generously with the two sauces – a spicy mayo-Sriracha sauce and a sweet and savory soy-mirin sauce. For the final touch, sprinkle sesame seeds and thinly sliced spring onions over the top for a beautiful contrast in color and a burst of freshness. These rolls are packed with flavor, but if you enjoy a bit more heat, they also pair wonderfully with a dab of wasabi. This delightful combination of textures and tastes makes them a standout dish at any gathering.

How to store
Due to their crispy nature, it’s best to enjoy these spicy salmon rolls fresh. Once fried, they tend to lose their crunchiness if stored, so they are not recommended for later consumption. However, if you find yourself with leftovers, you can briefly re-fry them to bring back some of the crispiness. But really, these rolls are so delicious, consider it the perfect excuse to indulge and enjoy them all in one sitting!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Spicy Salmon Baked Sushi Rolls
Spicy Salmon Baked Sushi Rolls
Spicy Salmon Baked Sushi Rolls
„Let’s make a piece of happiness“
Print
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Spicy Salmon Baked Sushi Rolls

Spicy Salmon Baked Sushi Rolls

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 4 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • rice cooker (or pot)
  • three small pots (or one that you wash twice)
  • two small bowls
  • squeeze bottles (or tablespoons)
  • two medium-sized bowls
  • bamboo rolling mat (called Makisu)
  • plastic wrap
  • large bowl
  • whisk
  • drinking glass
  • two flat dishes
  • two forks
  • foam spoon

Ingredients

Units Scale

SUSHI RICE

  • 150 grams sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp white sugar
  • 1/2 tsp salt

LIGHT SAUCE

  • 50 grams mayonnaise
  • 10 grams Sriracha (or any other hot sauce you like)

DARK SAUCE

  • 50 grams soy sauce
  • 50 grams Mirin
  • 50 grams white sugar

TEMPURA BATTER

  • 100 grams all-purpose flour
  • 100 grams corn starch (or potato starch)
  • 1 egg
  • 100 milliliters ice-cold water
  • 1/2 tsp salt

FILLING

  • 150 grams salmon filet
  • 2 tbsp Sriracha (or any other hot sauce you like)

OTHER INGREDIENTS

  • 2 full-sized Nori sheets
  • 70 grams Panko (or regular bread crumbs)
  • 500 milliliters deep-frying fat (depending on your pot)
  • sesame seeds
  • spring onions

Instructions

  1. Let’s start with the sushi rice: Wash the rice under cold water until the water runs clear. This is important as it removes all the starch and prevents the rice from becoming mushy. Now, place the rice in a rice cooker or pot and add 400ml (1 + 2/3 cup) of water. I use a little less than 1:1.5 ratio rice to water, as there’s still water left on the rice from washing. Let the rice cook.
  2. To get that authentic sushi flavor, the rice will be soaked in a sauce. For this, heat rice vinegar, sugar, and salt in a small pot until the sugar and salt have dissolved. Set aside to cool. As it cools, the sauce will thicken slightly.
  3. Now, let’s prepare the salmon filling. Rinse the salmon under cold water, dry it, then chop it into rough cubes. In a bowl, mix it with Sriracha, and it’s ready. Keep the salmon chilled until use.
  4. By now, the rice should be cooked. Transfer it to a medium-sized bowl and pour over the rice vinegar-sugar-salt sauce. Mix everything until the sauce is distributed and absorbed by the rice. Let the rice cool completely.
  5. Meanwhile, prepare the topping sauces. For the light sauce, simply mix mayonnaise and Sriracha, thinning it with a bit of water to make it easier to spread. For the dark sauce, heat soy sauce, Mirin, and sugar in a small pan or pot until the sugar dissolves. Set aside to cool. Once the sauce is cold, it will thicken a bit. I like to pour the sauces into squeeze bottles, but you can also spoon them over the sushi later or use them for dipping. Keep the sauces chilled until use.
  6. In the meantime, you can prepare your work surface. Take a bamboo rolling mat, also known as Makisu, and wrap it on both sides with a layer of plastic wrap. Press the ends well onto the mat. Then fill a medium-sized bowl with a little water, as you’ll need it for your fingers to prevent the rice from sticking to them. Then you’ll need a cutting board and a sharp knife to halve the rolls. Finally, halve your Nori sheets and set them aside.
  7. Once the rice is cold, you can start rolling. Place the Makisu with the sticks horizontally in front of you. Place a Nori sheet with the shiny, smooth side down on the bamboo mat. Dip your fingers in the water and take about 1 heaped tablespoon of rice, spreading it with your fingers on the Nori sheet. It takes a bit of practice to handle the rice, but just take your time and moisten your fingers again if it becomes difficult to spread the rice. I press and push it in the direction I want it. I leave about 1/2-1cm (0.2″-0.4″) free at the top edge of the Nori sheet. When the rice is evenly distributed, turn the Nori sheet over so that the rice side is now facing down. Place a strip of the salmon filling in the center of the Nori sheet, a bit more than a finger thick. Now roll the Nori sheet so that the bottom end lands directly over the salmon filling. Then press everything tightly from the outside, then close the roll with a twist and press again. Take the finished sushi roll and halve it on the cutting board. Proceed the same way with the other rolls and set them aside.
  8. Now prepare the tempura batter. Mix flour, cornstarch, and salt in a large bowl. In a glass, stir the egg and ice-cold water starting with 100ml (3.5 oz) of water, and pour it into the dry ingredients. Quickly whisk everything until it’s creamy. If the batter is too thick, add 1 tablespoon of water and stir. We aim for a creamy-thick consistency. Better too thick than too thin, so really only adjust the water carefully. It also depends on how much liquid the egg brings. Pour the batter into a flat dish. Do the same with the Panko.
  9. Now you can bread the rolls. Take two forks and place the first roll in the tempura batter, distributing the batter over the entire roll. You can also gently turn it. Lift it up and let the excess batter drip off. Now place the roll directly into the Panko and press it onto the roll with the forks. You should now have a compact roll where the batter adheres well and nothing drips. Bread the rolls one by one and set aside.
  10. Now heat the frying oil to 190°C/375°F in a small, deep pot. Make sure to use enough oil so that the rolls can be completely submerged. I used solid vegetable fat in block form. Once the temperature is reached, place two rolls at a time into the oil. Be careful as the oil may bubble when the rolls are added. It’s best to use a foam spoon for this. The temperature will then drop to about 175°C/347°F. Fry the rolls in the oil for a total of 5 minutes. Each roll only absorbs about 10g (1/3 oz) of fat. I weighed the fat before and after 😀 This is because the fat is hot enough to instantly seal the crust. That’s why it’s also important to bring the fat to the right temperature. If the fat is too cold, the roll absorbs more fat and becomes soggy and not crispy.
  11. When the rolls are done frying, remove them from the fat and let them drain on a rack and cool slightly. Cut the rolls into 6 pieces each and arrange them on a plate. Next, drizzle the light and dark sauces over the rolls in a zigzag direction. Finally, you can sprinkle some sesame and finely chopped spring onions as a topping.

Notes

The calorie information may vary depending on the product used, country and region.

  • Passive Time: 20 min
  • Cook Time: 55 min

Garlic Oil

Garlic Oil

von | Mai 14, 2024 | ADVANCED, ALL YEAR, GARLIC, INTERNATIONAL, MICHELIN, OILS, OVER 120 MINUTES, SPICY, UP TO 500, VEGAN

Garlic Oil

Garlic Oil

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May 14, 2024 by Kimberly

Unleash the aromatic power of homemade Garlic Oil! Perfect for drizzling over dishes to add a burst of flavor. Simple, versatile, and absolutely irresistible.

2 HOURS

ADVANCED

VEGAN

INT.

40 PER TSP

SPICY

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Discover the magic of homemade Garlic Oil, an easy addition to your culinary arsenal that brings a robust flavor to any dish. It’s simple to make and wonderfully versatile.

How to serve
Garlic Oil is a fantastic way to elevate your cooking. Drizzle it over pizza, stir into pasta, or use it as a flavorful dressing for salads. It adds a delicious garlic punch to bread, steaks, and even roasted vegetables, making it a must-have in your kitchen for an instant flavor upgrade.

How to store
Store your Garlic Oil in an oil bottle in the fridge. It keeps well for up to two to three weeks, ensuring you have this flavorful enhancer ready whenever needed.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Garlic Oil
Garlic Oil
Garlic Oil
„Let’s make a piece of happiness“
Print
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Garlic Oil

Garlic Oil

  • Author: Kimberly
  • Total Time: 2 hrs
  • Yield: 250 ml / 1 cup 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • sealable container (oil bottle)
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 3 garlic bulbs
  • 250 milliliters extra virgin olive oil

Instructions

  1. Peel all garlic cloves and put them into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the garlic left.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 108°-110°C (226°-230°F), and maintain this temperature for the next 15 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and let it sit for about 20 minutes so that the oil gets more infused.
  5. After the 20 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
  6. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  7. Allow the oil to drip through for about 1 hour or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to a few days.

Notes

The calorie information may vary depending on the product used, country and region.

  • Passive Time: 90 min
  • Cook Time: 25 min

Dried Chili Oil

Dried Chili Oil

von | Apr. 30, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, CHILI, INTERNATIONAL, MICHELIN, OILS, SPICY, UP TO 500, VEGAN

Dried Chili Oil

Dried Chili Oil

JUMP TO RECIPE
JUMP TO VIDEO

April 30, 2024 by Kimberly

Discover the magic of homemade chili oil! Spicy, flavorful, and perfect for enhancing any dish with just the right kick of heat.

2 HOURS

ADVANCED

VEGAN

INT.

40 PER TSP

SPICY

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the vibrant world of homemade chili oil! This easy-to-make condiment is a game-changer for any kitchen, adding a spicy flair that perfectly balances heat and flavor. It’s a must-try for spice lovers!

HOW TO SERVE
Drizzle this fiery chili oil over noodles, pizza, or dumplings to elevate your meals from ordinary to extraordinary. Its robust flavor also makes it a great partner for soups and stews, providing a warm, spicy undertone that delights the palate.

HOW TO STORE
Keep your chili oil in an airtight container in a cool, dark place. It stays fresh for up to a month, ensuring you have a delicious kick of flavor ready anytime.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Dried Chili Oil
Dried Chili Oil
Dried Chili Oil
„Let’s make a piece of happiness“
Print
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Dried Chili Oil

Dried Chili Oil

  • Author: Kimberly
  • Total Time: 1 hour 55 minutes
  • Yield: 250 ml / 1 cup 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • sealable container (oil bottle)
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 15 grams (0.5 oz) dried chili peppers
  • 250 milliliters neutral cooking oil

Instructions

  1. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
  2. Remove the stems from the chili pepper, chop the rest into coarse pieces, and put them into the blender. Pour in the oil. Blend on the highest setting until the mixture becomes bright orange/red and only tiny pieces of the chili peppers are visible.
  3. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 10 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and let it sit for about 30 minutes so that the oil gets more infused.
  5. After the 30 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
  6. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  7. Allow the oil to drip through for about 1 hour or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one month.

Notes

The calorie information may vary depending on the product used, country and region.

  • Passive Time: 90 min
  • Cook Time: 25 min

Sesame Chili Dumpling Dipping Sauce

Sesame Chili Dumpling Dipping Sauce

von | Apr. 21, 2024 | ALL YEAR, ASIAN, DIPS & SPREADS, EASY, EVERYDAY, SESAME, SPICY, UMAMI, UP TO 30 MINUTES, UP TO 500, VEGAN

Sesame Chili Dumpling Dipping Sauce

Sesame Chili Dumpling Dipping Sauce

JUMP TO RECIPE
JUMP TO VIDEO

April 21, 2024 by Kimberly

Kick up your dumpling game with Sesame Chili Dumpling Dipping Sauce! Spicy, nutty, and bursting with flavor, it’s the perfect match for any dumpling.

5 MINUTES

EASY

VEGAN

ASIAN

65 PER PORTION

SPICY
UMAMI

EVERYDAY

DIPS & SPREADS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Elevate your dumplings with this Sesame Chili Dumpling Dipping Sauce, a bold blend that combines the nutty depth of toasted sesame with the fiery kick of chili. This sauce is not just a side but a star, turning any dumpling, whether homemade or store-bought, into a gourmet treat. It’s perfect for those who love a little heat and a lot of flavor in their meals.

How to serve:
Serve this Sesame Chili Dumpling Dipping Sauce alongside your favorite dumplings. Its vibrant flavor complements everything from classic pork dumplings to vegetable gyoza. It’s also fantastic as a dressing for Asian salads or as a spicy drizzle over grilled meats. Whether you’re hosting a dinner party or enjoying a quiet meal at home, this sauce will add a delicious, zesty twist to your dishes.

How to store:
Keep this sauce fresh by storing it in an airtight container in the refrigerator. It stays vibrant and tasty for up to three days, making it a convenient and flavorful addition to quick meals and snacks.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

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Sesame Chili Dumpling Dipping Sauce
Sesame Chili Dumpling Dipping Sauce
Sesame Chili Dumpling Dipping Sauce
„Let’s make a piece of happiness“

INGREDIENTS

FOR 2 PORTIONS

DIPPING SAUCE

  • 2 tbsp soy sauce
  • 1 tbsp hot water
  • 1 tsp crispy chili oil
  • 1 tsp sugar
  • 1/2 tsp sesame oil
  • 1/2 tsp rice vinegar
  • 1.5 tsp sesame seeds
  • 2 garlic cloves
Sesame Chili Dumpling Dipping Sauce
}

ACTIVE: –

PASSIVE: –

PREPARATIONS

Recommended Equipment
  • sharp knife
  • cutting board
  • small bowl
  • small frying pan
  • none
}

ACTIVE: 5 min

PASSIVE: –

COOKING

1. Dissolve the sugar in the bowl by stirring in hot water.

2. Then, in a small pan without adding any oil, toast the sesame seeds until they are golden brown and fragrant.

3. Meanwhile, add the following ingredients to the sugar in the bowl: 2 tablespoons soy sauce, 1 teaspoon crispy chili oil, 1/2 teaspoon sesame oil, and 1/2 teaspoon rice vinegar. Peel and finely chop or press two garlic cloves and add them to the sauce. Stir everything well.

4. Carefully pour the hot sesame seeds into the sauce. It will sizzle beautifully 🙂 Now stir everything together and serve.

NOTE: The calorie information may vary depending on the product used, country and region.
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