Where can I buy that REALLY hot red pepper sauce thats in grease, the kind that you can find on the chinese buffets subsequent to the red sauce and other condiments on the buffet line. What is it's autograph?
Easy go to a Chinese grocery store and ask for red grease or "lat you". The (most probably) Cantonese clerk will think you're crazy, and may try to dissuade you out of resourcefully meant concern. Cantonese do not use it contained by Cantonese cooking.. Assure him/her that that is what you want. It is cheap and confident to find.
Failing that A Vietnamese, Indonesian, or Malaysian shop may call the sauce "sambal oeleck",.
If you cannot locate an oriental grocery, try this simple recipe. Heat partially cup of vegetable oil up to the point where on earth it is almost smoking. Allow it to cool a little later put two and a half tablespoonsof chiliflakes into the grease and stirLet stand 2 to 4 days. Then filter the mixture through cheese cloth. Reserve the flakes and place the oil surrounded by a jar that can be closed tightly store in the refidgerator or freeze some of it and cool the rest.
You can store it at room heat but it will lose its heat more against the clock. Store it in a cool and dry place. cover the bottle beside a dark plastic or cloth to stop pale getting through.
Dan the Answers-Man.
Extra points gratefully accepted & never refuse.
Most grocery stores should have it surrounded by their ethnic section. If you can't find it in attendance, try an Asian food market.
it is a specialty spice, get it at Asian food stores or fashion your own, get dryed hot pepper, hot sesame grease mix them together with a hurtle of vinegar and there you hold it!
Why don't you make it yourself for pennies? Here's the recipe it's to simple! But if you must buy it here's a knit or two!
Chinese Hot Oil (La yu)
A spicy Chinese condiment that can also be used in cooking to make a payment heat to spicy dishes.
4 teaspoons dried chili flakes (, impossible to tell apart kind you put on pizza)
5 tablespoons vegetable grease
10 minutes 5 mins prep
Heat the oil contained by a sauce pan until it's newly hot enough so that the chile flakes sizzle similar to crazy when you add them- but not so hot that they burn.
Turn stale the heat.
Stir the flakes into the grease.
You can strain the oil or resign from the flakes in it.
The Mandarin name is "la jiao jiang," which channel "hot pepper sauce," or sometimes "la you," which means "hot grease." You can find it at bigger Asian supermarkets if there are any close at hand you; in the Pacific Northwest look for Uwajimaya market, in the San Francisco Bay Area look surrounded by the Ranch 99 chain... dunno where on earth to look in other parts of the country.
You CAN product it yourself, however -- it's very glib. First, get a carton of crushed red dried chiles (look in the Mexican cubicle of your supermarket, that's the BEST place to find spices and herbs for a fraction of the price of the stuff contained by bottles). Or you can start with unharmed dried red peppers if that's adjectives you can find; I like any "chile japones" (Spanish for "Japanese chile") or dried cayenne peppers for this application (though I bet the unruly little chile pequins that I bought would be awesome!). I've also bought crushed red pepper flakes at Papa Murphy's, those would work fine, and I'm pretty sure that's a national chain.
To produce it: Heat a small saucepan over medium-high for about three minutes, after toss in the dried chile flakes. Careful -- if it's too hot you will be incompetent to breathe (ask me how I know...) This toasts the chiles and brings out a nice flavor in them, and it's also why the stuff within Chinese restaurants is more brown than red.
After just a few second of this (and before the smoke make your lungs close up), slowly pour a little vegetable grease over the pepper flakes, just satisfactory to cover them and maybe rather more. Use vegetable oil, safflower grease, or peanut oil -- don't use olive grease for Chinese food (though it's great for Italian food!) and don't use sesame oil (it's too pretty and will burn, then spoil).
Stir the dried chiles within the oil and permit them stay on medium roast for a few minutes, then remove them from the steam and let cool. When the jar is down to room temperature, pour the grease and chiles into an airtight container and store it in the fridge till you use it. (If you store it within a plastic container like a Tupperware, the chiles WILL stain it red; I'd probably use a disposable Ziploc container.)
That's really adjectives there is to it. Note: this stuff loses potency as it ages, and the stuff you've have in restaurants is probably old-fashioned. Meaning use caution next to the first dab, as it may be hotter than you're used to. (It's similar to the first squirt out of the Tabasco bottle, it's always hotter than the ending squirts from the bottle you just used up.)
Now, if you close to that sort of thing and you stir into an Asian market, look for a couple other variation on this basic concept:
Tuong ot-toi viet nam: Vietnamese red chile paste next to garlic. It's BRIGHT red, made from fresh (not dried) chiles, it's chunky and it's got seed in it. It's also VERY hot, VERY garlicky, and WONDERFUL. Usually found within a small, cylindrical plastic jar with a green lid; I've bought "Uncle Chen" brand and it's honourable.
Tuong ot-toi sriracha: Smooth Vietnamese red chile paste, a touch sweeter than the other style and smooth, almost like ketchup but orange-red and pretty darn hot. I put it on hot dogs, hamburgers, you describe it. It's in a taller bottle next to a green spout on top, and usually has a drawing of a rooster on the sign.
Sambal Oelek: Almost identical to the first stuff, chunky fresh chiles next to garlic and a little vinegar. GREAT to throw over noodles, into ramen, on dumplings, orwhatever. Add a moment or two rice vinegar and some soy sauce and you have your own dim sum dipping sauce.
Make it yourself hun. Buy a shoulder bag of red crushed chili's. In a small saucepan start with 1/4 cup of olive grease, add the chili's. Heat on milieu low. If you want it more runny add more grease. Heat to infuse the chili's into the oil. (do not boil) almost 15-20 min. Take off fry. Stir in 2tbsp of sesame grease, put into a decorative grease bottle or a mason jar. Do not store in fridge. Store contained by dark cupboard. Yummy.