Lao Gan Ma Laoganma Crispy Chilli in Oil 210 g (Pack of 1)

Product Information

The beauty of this is its versatility, not just for use in Chinese dishes but can be eaten, and that it goes with everything imaginable.

Drizzle Lao Gan Ma Crispy Chilli Oil over your favourite noodles—be it ramen, udon, or rice noodles. It adds a spicy, savoury, and slightly sweet flavour to any dish and is perfect for those who enjoy a bit of heat in their food.It has spicy with a hint of sweetness and has loads of caramelized chilies, crunchy soy beans, and garlic. Lao Gan Ma’s “kitschy communist” branding “isn’t really new China, even though of course, the story is new China”, Brown said. Soybean Oil (40%), Chilli (35%), Fermented Soybean (Soybean, Water), Salt, Sichuan Red Peppercorns, Sugar, Flavour Enhancer (E621). Tao Huabi is the woman behind Lao Gan Ma Spicy Chilli Crisp, a hot, crunchy sauce of chopped chillies that are fried to a red so dark it is almost black.

You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.LGM crispy chilli oil, or Lao Gan Ma chilli sauce, is filled to the brim with dried chilli and crispy fried onion in a richly flavoured oil. The Lao Gan Ma crispy chilli makes a great base for hot dipping sauces, served alongside won ton or prawn tempura.

When the time is up, carefully use a slotted spoon to remove and discard the aromatics, leaving the oil in the pot. It’s thick and crunchy, a texture it owes to an abundance of dried chillies that are fried and crushed. Tao’s look and godmotherliness, she suspects, also satisfy a nostalgia for socialist China and a “simpler time”.The crispy texture blends seamlessly, creating a tantalising side dish that goes well alongside numerous main dishes. Lao Gan Ma was started by a woman named Tao Huabi, in 1996 when she created the company from nothing. Big Boy and I snuggling and reading Fuchsia Dunlop’s book, The Cuisine of Sichuan, for some spicy inspiration. When people started to ask for her c hile condiment recipe more than her noodle recipe, Huabi took this as a sign to open a factory dedicated to her ethereal concoction.

Foolishly, I think the peanuts make for an extra layer of crunchiness but they turned out to be soggy and oil-soaked. If you’re not quite ready to commit, smaller sample-size jars of whole Calabrian peppers, which look like toy chillies and are pizza-slice ready, are also available.

Ingredients : (Allergens in bold): Soybean Oil (40%), Chilli (35%), Onion (8%), Fermented Black Beans (Soybeans, Water), Salt, Sichuan Peppercorns, Sugar, Flavour Enhancer (E621). You can also attempt Kenji Alt-Lopez’s version of a sweet/salty dessert utilizing a crumble or brittle to cover the ice cream. The most well known chili crisp is Lao Gan Ma brand, with its ruby red oil, crunchy large flakes, and serious looking grandma on the jar.