SMOKED TOFU CHILLIOIL and GINGER SPRING ONION SESAME OIL
1 min readSMOKED TOFU CHILLIOIL
I visited a three-Michelin-starred restaurant in Hong Kong where they offered a vegetarian chilli oil alongside a dried shrimp chilli oil to their guests.obviously，I borrowed’the idea and this is our version of the veggie oil that we use in the restaurant
Makes about 275ml
INGREDIENTS
250ml vegetable oil
1 tablespoon smoked tofu，cut into 2mmdice
1 tablespoon chilli paste
1 tablespoon chilliflakes
1.Heat 100ml of the oil in a pan and lightly fry the smoked tofu until fragrant
2.Add the chilli paste and the remaining oil and bring to a gentle simmer
3.Add the chilli flakes and continue to simmer for 20 minutes
4.Leave to cool before using.Store in a sterilized airtight container in a cool，dark place for up to a month
GINGER SPRING ONION SESAME OIL
This is traditionally served with the famous Shrimp-infused Slow-poached Chicken dish-a Cantonese classic.It is truly a match made in heaven！
Makes about 280ml
INGREDIENTS
1 tablespoon peeled and very finely chopped fresh root ginger
225ml vegetable oil
1 tablespoon sesame oil
2 teaspoons salt
1 teaspoon sugar
3 tablespoons finely chopped spring onion greens
1.Mix all the ingredients except the spring onion greens together in a bowl until well combined
2.Store in a sterilized airtight container in a cool，dark place for up to a month，adding the spring onion greens to the oil just before serving
CHEF’S TIP
This oil is supposed to be a little salty so don’t be alarmed by the taste
