
Three Chinese Condiments
Learn how to make classic Chinese condiments. Three quick and easy recipes from chef Jeremy Pang for Chinese-style Garlic Oil, Chilli Oil and Ginger & Spring Onion Oil.
Ingredients
- 3x 250ml sterilised, seal tight jars
Garlic Oil
- 200ml vegetable oil
- The dry skins of one whole bulb of garlic
Chilli Oil
- 4 cloves garlic, finely chopped
- 1 thumb sized piece of ginger, finely chopped
- 1 large red onion, finely chopped
- 5 large, fresh red chillies, finely chopped
- 6 tablespoons
- 1 tablespoon tomato paste
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 3 tablespoons water
- 400ml vegetable oil
Ginger & Spring Onion Oil
- a large knob of ginger, finely chopped
- 3 spring onions, finely chopped
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
Method
Preparation
Garlic Oil
Chilli Oil
Ginger & Spring Onion Oil
How To Make Chinese Condiments
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- 3x 250ml sterilised, seal tight jars
Garlic Oil
- 200ml vegetable oil
- The dry skins of one whole bulb of garlic
Chilli Oil
- 4 cloves garlic, finely chopped
- 1 thumb sized piece of ginger, finely chopped
- 1 large red onion, finely chopped
- 5 large, fresh red chillies, finely chopped
- 6 tablespoons
- 1 tablespoon tomato paste
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 3 tablespoons water
- 400ml vegetable oil
Ginger & Spring Onion Oil
- a large knob of ginger, finely chopped
- 3 spring onions, finely chopped
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
Preparation
Garlic Oil
Chilli Oil
Ginger & Spring Onion Oil
How To Make Chinese Condiments
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.