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Kitchen Talk #1: 8 Chef Tips to Cooking Traditional Sichuan Food




Welcome to Kitchen Talk! You get to ask Chilli Fagara's master chef all your important cooking-related questions.


Today we'll introduce chef's 8 tips for cooking traditional sichuan food, which you can cook at home following our own Chilli Fagara recipes, now available on our official website blog!


Question:

Help! The dish I made is too spicy. What can I do to decrease the heat?


Master Chef's tip #1:

If it's a dry dish add more vegetables or protein or starch. Adding an extra amount of each ingredient to the dish can dilute the spiciness and overwhelm the portion of spice. If it's a liquid-based dish like a soup or broth add more stock or water. If it's a creamy dish try adding coconut milk. One hack is to add acid like lemon juice, vinegar, ketchup, or add a sweetener like sugar or any sweet bean paste to counteract the heat.


Question:

Can I substitute vegetable oil for other oils? What oils can I use instead?


Master Chef's tip #2:

You can try adding sunflower oil. Both of these oils have subtle taste so the taste of the spice will not be overwhelmed. We love frying food in Sichuan. Both of these oils have high smoke points so it's much faster to fry and cook, and they have low saturated fat percentages which makes it safer option for reducing risk of heart disease.


Question:

Do I buy pre-made char siu or do I need to cook it before adding to the fiery noodles?


Master Chef's tip #3:

If you have time you can cook char siu, but generally pre-made ones you can buy from the local butcher's shop will do just fine, and taste just as delicious.


Question:

Can I substitute char-siu for other meat?


Master Chef's tip #4:

You can use cooked ham or shredded pork.


Question:

How do I keep my noodles from clumping?


Master Chef's tip #5:

Oiling the wok before adding the noodles will separate them.


Question:

My stir-fry is sticking to the wok. Why is this happening?


Master Chef's tip #6:

The wok has to be hot first, then add oil. The temperature of the wok is very important.


Question:

Which part of the green onion do you use?


Master Chef's tip #7:

For our noodles recipe we use green onion for garnish. The white part of the onion is very fragrant though, so you can add that for stir fry dishes to give it some aroma.


Question:

I like my dish extra spicy. What Chilli Fagara product can I add to my dish to increase the heat? 


Master Chef's tip #8:

Use our new product, “LA” sauce to enhance the heat. It will be out soon. Meanwhile, don't worry about having to wait, you can always add a few more spoonfuls of our House Blend Chilli Powder to give it extra spiciness! Buy it here


Ask our chef more questions to make your life easier and have fun cooking by leaving a comment on our Facebook here, and don't forget to invite your friends to subscribe to our mailing list for more of these Kitchen Talk posts!


Try our simple 15-minute fiery comfort vermicelli noodles recipe below:


Sichuan Style Fiery Comfort Noodles Recipe

We'd love to see your versions of our Fiery Comfort Noodles, so don't hesitate to share them to our Facebook page here or on Instagram with #chillifagara and #chillifagararecipe!