Thai roasted chili jam is a popular condiment in Thai cuisine, known for its unique combination of sweet, salty, and spicy flavours. As a food blogger, I love using this versatile ingredient in a variety of dishes, including tom yum soup, stir-fries, and fried rice. I've even tried it as a condiment for toast and chips/crisps, and it never disappoints.
While Thai roasted chili jam is a staple in Thai cuisine, there's another chili condiment that's also gaining popularity – Chinese chili crisp. Although it looks different and has its own unique blend of ingredients, Chinese chili crisp shares similarities with Thai roasted chili jam. It's made with chilli peppers and other seasonings, and can add a spicy kick to any dish.
I'm always looking for new flavors and textures to add to my dishes. So, I decided to create my own version of chili crisp. Using Rachael Khoo's recipe as a base, I created a vegan cacao chili crisp that's spicier than usual. I used my TM6 to make it, and it turned out amazing. This homemade chili crisp adds a spicy and crunchy kick to my dishes and is versatile enough to use as a dip, marinade, or dressing.
If you're looking for ideas on how to use chili crisp in your cooking, here are a few of my favorites:
- Drizzle it over noodles, rice dishes, or roasted vegetables.
- Use it as a dip for dumplings or other appetisers.
- Mix it with mayonnaise or sour cream for a spicy dipping sauce.
- Sprinkle it on top of eggs or avocado toast for extra flavor.
- Add it to marinades or salad dressings to give them a spicy kick.
In conclusion, whether you prefer Thai roasted chili jam or Chinese chili crisp, both are excellent condiments to add a spicy kick to your dishes. I encourage you to experiment with different flavours and textures, and my vegan cacao chilli crisp is a great place to start. Give it a try and let me know how you like to use it in your cooking!