In the summer, I love to make various types of steamed dishes. And I’d like to share with you a topping sauce that I’ve used thousands of times. With just garlic, ginger and fresh peppers as the main ingredients, we will make the best garlic chili sauce for noodles, or as a zest for Asian stir fries. After this recipe, a steamed oyster with this garlic chili sauce will be shared too. That’s my favorite way of using this sauce- over different types of steamed dishes.
About the peppers
When making chili paste or sauce, I will always recommend using at least two or three types of peppers. The smaller ones are facing heaven, which is responsible for the heat of the sauce. While the larger ones, although less heat, contribute more in the red color.
You may replace facing the heaven with small Thai chili peppers and use cayenne pepper to replace the larger ones.
How to make garlic chili sauce
Prepare the chili peppers
I used to mince the pepper and garlic with a knife. However, I later discovered that using a food processor is a much easier way to chop the peppers. What’s better, it does not hurt my hands too.
Using a push-and-pause method to chop the chili pepper and garlic allows for some larger pieces to be retained. You will push the button for around 2 or 3 seconds and then stop. Wait until the blender stopped completely and then repeat this process for around 3 to 4 times.
Infuse the oil
One of the secret tastes of this garlic chili oil is the infused oil with aromatics and spices. Add scallions, star anise, Sichuan peppercorn, and ginger slices when the oil is still cool. Simmer for approximately 5-8 minutes, until the aroma becomes noticeable.
Don’t overheat it to prevent burning, which can cause a bitter taste in your sauce.
Remove the aromatics, slow down the fire, and add the garlic. Remember to use a slow fire, as we don’t want to burn the garlic.
Add chopped chili paste.
Simmer for around 15 minutes until the sauce is well combined. And light soy sauce and other seasonings.
Wait for a while until it is completely cooled down. Then store in air-tight container up for 1 month.
My favorite way of using this garlic chili sauce is to top it on steamed dishes, especially for tofu, vegetables and seafood. Following are some of my top recommendation for this sauce.
- Steamed tofu – you can skip Thai pepper and use this sauce as a substitution.
- Tofu and egg one pot – Mixing the sauce with other seasonings to give it a heat level.
- Prepare some fresh oyster and top with the sauce. Steam for 5 minutes. That’s our steamed oyster with chili sauce.
- 1 cup 150g fresh garlic (roughly chopped)
- 1½ cups 120g mixed chili peppers *(50% facing heaven chilies for heat + 50% larger red chilies for color)*
- 1 cup 240ml neutral oil (peanut or vegetable)
- 2 scallions cut into 2-inch segments
- 1- inch ginger sliced
- 2 star anise
- 1 tsp Sichuan peppercorns
- 2 tbsp. oyster sauce
- 2 tbsp light soy sauce
- 1 tsp sugar
- ½ tsp salt
Prepare Ingredients
Using a push-and-pause method to chop the chili pepper and garlic allows for some larger pieces to be retained. You will push the button for around 2 or 3 seconds and then stop. Wait until the blender stopped completely and then repeat this process for around 3 to 4 times.
Use this 2-second bursts method to chop garlic too. But garlics are much easier to finish and you will need twice blending.
Infuse the oil
One of the secret tastes of this garlic chili oil is the infused oil with aromatics and spices. Add scallions, star anise, Sichuan peppercorn, and ginger slices when the oil is still cool. Simmer for approximately 5-8 minutes, until the aroma becomes noticeable.
Don’t overheat it to prevent burning, which can cause a bitter taste in your sauce.
Mix in Ingredients
Remove the aromatics, slow down the fire, and add the garlic. Remember to use a slow fire, as we don’t want to burn the garlic.
Add chopped chili paste.
Simmer for around 15 minutes until the sauce is well combined. And light soy sauce, oyster sauce, sugar and salt.
Wait for a while until it is completely cooled down. Then store in air-tight container up for 1 month.
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