fandomsecrets | [ SECRET POST #6381 ]

[ SECRET POST #6381 ]

⌈ Secret Post #6381 ⌋

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Flat | Top-Level Comments Only

I was lamenting to my sister about not having a spicy dip for some samosas I bought as Costco and she kindly gifted me some Xtra Spicy Chili Crisp (from Fly by Jing). But it is so incredibly hot. I tried like 1/2 tsp on some ramen and that was enough for me. I'm not really sure how to use it as a dip (maybe mix with mayo as gross as that might be??) and not sure what else to use it on. At least I know it will last me a while, lol.

How do you feel about yogurt or sour cream for mixing?

Yogurt I can do! Sour Cream maybe? Sometimes I like sour cream but sometimes I hate it. Lol.

Put it in soups to dilute ! It'll give you enough flavour you don't have to add a lot either

+1

It's great for adding a note of delicious numbing spiciness in soups, stir fries, noodle dishes, fried rice, anything like that. I wouldn't use it as a dip on its own, although you can mix a little in with some soy sauce and that's really nice for dipping dumplings and stuff like that.

I tried it in my ramen and it was good! Will have to make more soups.

Hummus dip or try making a spicy creamy feta dip?

I can try some hummus!

For me, the chili crisp condiments are more of a "add a little bit to a dish" as opposed to eating it straight like a dipping sauce. Putting a bit in stir-fries, ramen, etc. might be good.

For a dipping sauce, maybe try Thai sweet chili sauce and add a bit of sriracha if you want it hotter? It's not very spicy by itself, but excellent with all kinds of fried foods. Also really good with fried foods is Maggi hot and sweet chili tomato sauce, it's like spicy ketchup, but runnier:

https://www.amazon.com/Maggi-Sweet-Tomato-Chilli-Sauce/dp/B0095XVRP0

I've tried sweet chili sauce but it was too sweet. So maybe I could add a dab of this too it.

Maybe ranch or blue cheese sauce?

Or mix a little in soup/stew and just pair that with rice, I dunno.

Mixed with a bit of rice might work! I love rice so much.

Mix it with cheese, then mix it with noodles. An old Korean hack

Great summer recipe is smacked cucumbers. Dressing is usually black vinegar, soy sauce, sesame oil, chilli oil and garlic (sometime a bit of sugar as well) over smaller smacked cucumbers. Goes great with dumplings, too.

For soups: my favourite ramen/udon dish with chili oil is with a beef broth base, fried ground beef with plenty of peanut butter. Adding chill oil to anything that's creamy is best, imo. And peanut butter and chili is great.

You can also use it for a spicy soup base for hot pot in winter.

I think I chose the wrong season for this. :( 100+ degrees out.

Well on the plus side, that stuff usually keeps for a long time so you can probably still use it in several months.

in my cooking experience, chili oil in general is meant to be added to 30 other ingredients to add a smidge of spice without overwhelming the palate. from the description, I can guess that your best bet is to add no more than half a teaspoon to anything, e.g. a dairy-based dip, cheese, stir-fry, acid-based sauce, so on and so forth. even my authentic Sichuan recipe for kung pao adds no more than a spritz of chili oil to the aromatics, so you can probably live with a "use sparingly" guideline.

if you make mac & cheese from scratch at all, totally add a shake of this, it would wake up the cheese in an amazing way.

Ooohh, that sounds like an awesome mac and cheese.

Flat | Top-Level Comments Only

[ SECRET POST #6381 ]

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