“Red Hot Kitchen” delivers a DIY hot sauce for every taste, from subtle kick to scorching burn - most authentic dishes in chinese restaurant

Diana Kuan published her latest book red hot kitchen in the most sensible way.
This book is about Asian chili sauce, so there are recipes for spicy sauce in every section --
For example, sriquia, Thai red curry sauce, or Sichuan chili oil --
Then fill the recipes with condiments as the core.
Let's make you a hot and sour chicken wings with chili sauce, noodles with Shanghai chili sauce, and so on.
Some sauces are the kind that you can pour out of the bottle, others are the sauce and what immediately caught my attention was the scene of the recently arrived chili sauce, XO sauce
More like a delicious condiment, XO, named after the luxury-related cognac in Hong Kong restaurants in the 1980 s, is an exception to Cantonese cuisine, known for its fiery dishes.
The salon "Test Kitchen" has sauces that are easier to make, and there are other options, but I'm terrible --
Dedicated to learning how to make this bright and spicy food, everything has a deep umami base from noodles to crispy whole fish and even grilled cheese. Watch our how-
To make the XO sauce video, but before you make it, please take a look at our "salon talk" episode below where we talk about everything and then, it's part of the follow-up dishes.
Can you talk to us about how you set up this book? Why do you want to write this book because I know there are a lot of hot sauce books out there, but none of them are specifically for Asia.
Nowadays, more and more people are introduced to all these different types of dishes from all over Asia, and they have a better understanding of the bold taste, especially the spicy sauce.
I want to write a book and break every sauce.
I have selected nine different from all over Asia and have a very wide range of uses that can be used both as condiments and as cooking ingredients.
It should not be like an encyclopedia about all the different chili sauces in Asia, but only focus on nine basic chili sauces.
In each chapter, I start with how to make sauce at home, and then I include about 10 to 12 different recipes for each chapter, indicating what you can do after you make the sauce.
We will make XO sauce later, it is a very luxurious sauce that can be used in a bunch of different dishes, but for the food in Hong Kong, it is a spicy sauce, this is not a super spicy food.
This is a good example of a hot sauce and you won't expect to see it in a book about it, and yes, XO sauce may be one of the latest.
It is only about 30 or 40 years old.
It started after 90 s in Hong Kong.
The chef will make this sauce and wait until it is very spicy, but most of it is medium.
Because, as you said before, Cantonese cuisine is not a dish known for its spicy flavor.
It is usually a lot of very fresh ingredients, and in order to highlight the freshness of the food, they make a small amount of oil, a small amount of seasoning.
With this sauce, XO means something luxurious.
The ingredients, dried scallops and shrimps are traditionally Jinhua ham.
All of these ingredients are a bit expensive, like the chili sauce you usually expect, but once you make the chili sauce and you make a lot of it, you don't need any other seasoning to season, or not so much seasoning.
So that's why there's such a good thing on hand.
XO sauce means luxury because it is named after cognac, and yes, it is named after the word brandy or brandy.
Interestingly, it is made of luxurious ingredients, so it must be restaurant sauce, right, not family sauce, mainly restaurant sauce, but now, you can buy XO sauce in stores within this quality range.
There are small hand-made suppliers in Hong Kong who use a variety of different seasonings.
They will be vegetarians, they will be beef liver bacteria, and even like the chef of mangosteen, they can buy these in the store and use them to make dishes at home --bought sauces.
But to a large extent, they were originally sauces from restaurants.
Here's an example of sauce starting from the kitchen, right? I think it's a good example of Sichuan chili oil.
Despite the name, it is a sauce used as a condiment and cooking ingredient.
This is something that started long before the Chinese restaurant appeared.
The family chef will do it, just leave it behind.
Beautiful shelf. stable.
So, you just have to paint it on anything. Right.
You can keep it for one year if you keep it right. RightYeah.
The whole book is useful, but one thing I really like is your pepper index.
Many cooking books have this chili and their location on the Scoville scale.
Is this the so-called Scoville scaleye? You put forward some good points about a more precise way to measure heat, and I hope you can talk about it.
But there are also some details when you describe each pepper, which I haven't seen before, so I found it particularly useful.
Can we get one of the most mild peppers? As we move towards the real heat, I think the more gentle chillies will be your Anaheim chillies, your murals, your Mexico.
These are products that are widely used in the United States. S.
In fact, I tailored all the peppers for those that are easy to find in the US. S. .
There may be more traditional chefs in Asia, but in terms of the practicality of American chefs, it will be much easier to use chefs that are easy to find in the United States. S.
So Anaheims, Fresnos, jalapños are on the softer side.
If you want to raise a grade, there will be peppers like serrano, cayenne peppers.
Prik chee fah chilis is a Thai chili that is currently widely available in the United StatesS.
Those very small, green peppers are for about a long time and they are usually sold as peppers on the Asian market.
Sometimes they are wrongly labeled with bird-eye peppers, but bird-eye peppers are as big as they are, and they are very spicy.
It's like a beautiful nail length, that's right, that's right.
I mean, its name comes from a drop of Pepper like a bird.
I think that's what they call it.
You have to tell me about it. The medium-
The spicy ones also include the habanis pepper.
There are also Tianjin peppers.
They are in the medium heat range.
This is a common Asian chili, and yes, they are common, but they also have a generic label.
They will be labeled as dried red pepper.
Yes, it's mainly dried red pepper.
Like, unless you go through a professional spice importer, you will almost never see them labeled with a very precise label.
But in the Chinese market or in Southeast Asia, you can easily find dry goods.
Then, from the exact opposite end of the gentle spectrum, you have very, very spicy bird-eye peppers, mainly for Thai cooking.
There is also a little cooking in Indonesia.
How much hotter are they than habanello or Cezanne? They are a little hotter than habanello.
It's hard to find the Asian chili that is comparable to the US market, you can choose according to its heat type, and then, there's also a bit of flavor profile.
So if the recipe needs smoked peppers, you won't want to replace it with fruit peppers.
Not only do you have to go through the heat, but you also experience what the taste is like. Right, right.
I find a detail in the index attractive, I may be the last one to know this, but if I am the last one to know this information, I appreciate it, peppers are actually just Mexican peppers that have been dried and smoked. Exactly.
I think a lot of people think that chili is their own variety, but no. I did!
They're Mexican.
You use those recipes in this book and you can use it instead of any dried peppers, but you have to keep in mind that they get a little smoggy.
I would suggest replacing it with Gochu chilis and Gochujang from Korea.
It's easy to find Korea's Gochu chilis in the Korean market, but if you don't have a chance to get into the Korean market, you can eat a little pepper, grind it, and add a little more cayenne, not that smoky.
Yes, so actually, you're making chili peppers with two kinds of peppers that are available.
Yes, I think it's a great help for those who are trying to put it together.
In terms of scope, you buy nine recipes for sauces here. do you have wet sauces and dry sauces for the types of sauces?
When do you use them? Yes, there must be some on the wet side, there must be some on the simpler and more comfortable side, it will be XO, when we succeed
This will be a simpler aspect.
The Thai red curry sauce will be simpler, and the Korean Gochujang will be more like a thick sauce.
It's more of a smooth thick paste.
But we all look like we are.
Sambal will have a little on the wet side, and Sichuan chili oil will definitely be on it. . .
I don't think it's wet, it's a bit of an oilier side.
Sauce in the middle, you can put everything.
Yes, the idea is that any of these sauces can be placed on noodles or rice.
But if you want to get more involved and cook with them, you also have a lot of recipes.
In addition to writing cooking books, you also have classes.
Class sesi teaches a lot of what is the scope of different classes.
I try to use my hands
The content of each lesson.
The most popular thing I teach is the dumpling class.
I do it twice a month at Brainery in Brooklyn.
Then we will make Sichuan food.
We also make sushi. making.
What other Thai, Korean, Gochujang.
I noticed that people reacted very, very strongly to those foods that tasted very bold and the sauce was very spicy.
When you teach them, is there a problem in class, which tells you how to write the book, and when you write it, most people ask for things to be more interesting.
Then at the same time, in the same class, people asked for a little relaxation.
That's why I added the option "this is the way you customize the sauce.
"You know, for one person, five people are different from the others.
When I first started writing the book, I had an idea to rate the sauce with the spicy, to rate the dishes with the spicy, but the feedback I got was everywhere.
Some people think a dish is too spicy.
The other person will find that the same dish is not spicy at all.
That's why I thought, "Oh, these are the ways you can customize the sauce. "Right, right.
So, what it would be like to use a preconceived concept to drive people out of the sauce.
You guide people in the whole book on how to control the spicy and understand the spicy. Exactly, yeah.
This is another element of the book.
This is a very thoughtful way to deal with the spicy flavor.
Because it's a very subjective, it's hard when you're in a restaurant and you ask for food, they ask if you want spicy and then spicy is never enough, in your case
That's why it's better to do it yourself at home instead of buying it in a store.
Because you can always change the hotness.
This is also a great book because it runs through the food.
Have you found that one of the cuisines uses different spices in Thai or Indonesian dishes, and they will certainly have thousands of different ways to make a sauce.
A lot of the time, they also put them on one side, or just on boiled vegetables or something slightly cooked.
Very simple dish. the sauce is really good. . .
Yes, more condiments.
Although you can add it to many different dishes. Right.
Then, in Chinese cuisine, in Korean and Japanese cuisine, they are more cooked into the food.
Although Yuzu Kosho can often be the toppings for noodles.
What is that sauceYuzu Kosho is the sauce which is from Japan.
This is also unusual as it is a spicy sauce for dishes that are not known for spicy food.
But in Japan, it is made of jade feet, a bit like a hybrid of Meyer lemon and lime.
People may know from the leaves, yes, but not so spicy.
You can't get real jade feet fruit in the US, so I suggest you either cross between the two, like a mixture of Meyer lemon and lime, or you can buy a bottle of yuzu juice.
Then there is a green pepper in Japan that you can't really get here, but the jalapeno is a very good alternative.
It came out like yellow. green color.
Like Mexican chili, it is red when it is ripe, green before it is ripe, and it has different qualities.
Is the Japanese pepper true? Yes, you can get the Jade feet in red, or more often, you can get the yellow food
Yes, Green.
Kosha, the Red Jade ancestor, will be a little depressed.
Peppers are used in all dishes, from maturity to dryness to maturity.
A lot of the time, when you make chili sauce, you want to use more mature peppers because they tend to be more delicious and a little bit of sugar can help balance spices and calories.
So, if you're using peppers that aren't mature, they're a little more mature, maybe a little bitter, or a little lighter. Right, right.
Therefore, this range is similar to the pepper used in Mexico, where the green sauce is very fruity, and then the dry sauce and the smoked sauce are more grounded and richer.
Yes, people who cook in Asia tend to be a little frustrated.
Mexican cuisine does not depend on smoked pepper when you really cook with pepper.
For example, in Sichuan cuisine, when you make chili oil, you add crushed red peppers to the oil.
You will add it to the hot oil, so it will smoke a bit when the pepper goes into the hot oil.
But to get the extra smoke, when you cook a dish like kung pao chicken, you actually fry the whole dry chili.
Yes, because it has to make the skin work.
This is the source of smoke, the skin.
Yes, like Sichuan, it does not have a limited flavor of smoke, but it is used most in Sichuan food.
Like Hunan cuisine, there are many peppers used, but fresh peppers are often used in cooking.
Can you talk to me about Sichuan chili? Sichuan pepper is not actually a pepper. In fact, Sichuan pepper is a dry Berry.
Not the same as black pepper or something.
This is a completely different species from western China, near Tibet.
Mainly in Sichuan cuisine, but also used in Tibetan and Nepalese cuisine.
The spicy flavor on your face is not the same as the spicy flavor you get from the chili.
But it has a numbing feel and a very floral citrus --y aroma.
Therefore, it is not used in one dish itself, but is used with fresh peppers, dried peppers, chili oil, chili sauce.
Like a supporting role.
It has this feeling of numbness.
If you eat a whole spoonful of Sichuan peppers, it may have a mild, more than the nofokain effect, but anyone who has eaten Sichuan food will say, after the first one or two attempts, it is completely addictive.
As you write in the book, the sauce is made first, and then you add it to the dish, often with more peppers, garlic or other spicy, delicious ingredients.
Does Sichuan pepper have anything to do with the composition of Sichuan pepper? I think you may have more chillies for Sichuan chillies.
I think it tastes like salt.
Just like you add salt to one dish, you will prefer other flavors.
I think if you add 1. 4 Sichuan peppers, you can taste the taste of the chili sauce in a more comprehensive way, even though it makes your tongue a little numb.
People who are numb are not actually numb.
It does not numb the taste buds.
There is no numbness in the body.
It's like this feeling, almost like the feeling of pop rock.
Diana, so we talked about all the peppers throughout the book, and I just wanted to talk about some recipes and how you can use them.
Thai recipes pounced on me.
Red curry.
How do you put it together, once you make the sauce, how do you use it in dishesFor Thai red curry sauce, if you want to roll up your sleeves and exercise your arm muscles a little, you can beat everything with sand stle, garlic, pepper, some lemon grass.
You just go in and make a very, very thick sauce with a similar texture to the XO sauce we're going to make.
If you don't want to do this, you can also put everything in a food processor.
You can add this very nice, thick paste to the noodle soup, or you can add it to the curry.
One of my favorite things to do with it is fried chicken and green beans.
So, you can make very, very simple dishes with this chili sauce that can be placed in the refrigerator for a while.
This is the great thing about the recipe in the book, once you make the sauce, you can go home on Wednesday, put some very simple things together, add the sauce to it, and you're done.
The XO sauce we're going to do is very evolved, but it's a really great sauce that you can use on a variety of things.
Is there a simple sauce that you can really throw together that Wednesday night and then incorporate it into a meal soon.
Sichuan chili oil, you can put together very, very easily.
You don't need so many ingredients.
All you need is Pepper and all you need is some spices like Octagonal.
You almost just need to heat the oil, which takes a few minutes, then put all the seasoning in and let it sit down.
Then, all the oils are infused with all these lovely scents except the chili, and then you can use it almost immediately. It's shelf-
Stable, you can put it in your stir fries and you can put it on your noodle soup. Right.
Once you get Sichuan pepper, the other ingredients are cinnamon, octagonal, bay leaves, which are very, very easy to find.
Hungry now learn how to make my favorite chili sauce by looking at Diana Kuan's XO sauce tutorial.