![]() “Many have described the fandom as cult-like,” Cathy Erway writes in Taste, “and that seems appropriate, given the intensity of the devotion.” Lao Gan Ma couture appeared at a Chinese fashion week event last year, and American food publications can’t stop raving about it there’s even an indie food mag now called Lao Gan Magazine. In recent years, Lao Gan Ma has ascended from pantry staple to pop-culture icon. Chinese teens spoon it over ice cream and brag about it on the internet, and it works. A tongue-numbing tingle ideal for adorning stir fried vegetables, raw fruit, and pizza. There’s audible crunch that perfectly complements noodles and eggs. The oily sauce includes a balanced mix of crackle-crisp chile flakes, peanuts and soybeans, and just the right amount of heat, sweetness, and MSG. Lao Gan Ma chile crisp is a compulsion more than a condiment once you start sprinkling it over something, you won’t stop until you’re scraping the bottom of the jar with a spoon. Sample some and you’ll see why Tao has a billion dollars in the bank. That’s because every jar of Lao Gan Ma (“old godmother”) features a portrait of Tao’s stern countenance on the label, expressing endless disappointment in you and your cooking, because whatever you make will never taste as good as her chile crisp. Maybe you’ve heard of it by a different name: angry lady chile sauce. Her name is Tao Huabi, and she’s the founder of her country’s most popular hot sauce, Lao Gan Ma Spicy Chili Crisp. *Stir it into scrambled eggs, drizzle over frittatas or quiches.One of China’s wealthiest people is a Guizhou Province grannie whose fortune started with a noodle shop. *After steaming edamame, stir it into shelled or unshelled for a flavor bomb! *Stir it into olive oil to dip bread in along with a tiny splash of balsamic and some parmesan cheese ![]() It’s best to use this condiment on already cooked food to maintain it’s crunch and goodness. Click on the picture to buy or be adventurous and make some yourself by reading on! Obviously though it make take a little time, making your own homemade recipe for Garlic Chile Crunch or Chili Crisp is going to save you money and provide you with much more than the little jars you’ll get by ordering! ![]() Here are some brief tutorials on the different kinds. If you opt to buy it, there are different levels of heat. ![]() We have used it on stir fry noodles, like the ones you get at a hibachi grill and it is FANTASTIC, and most recently on these Huli Huli Grilled Chicken Wings. I’m NOT even kidding about the ice cream. People are putting this stuff on everything from stir-fried noodles (swoon-worthy) to eggs to pizza to ice cream. Yes I know crunch isn’t a taste bud but I swear it elevates the flavor in this stuff. It has this amazing depth of flavor that hits many taste buds – salty, sweet, spicy, crunchy…. Chile crunch/crisp is basically this delectable stuff made out of dried chiles, garlic and other spices, but what makes it so addictive is that the garlic and onions are first fried in oil to make them crunchy.
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