Reddit mentions of Lao Gan Ma Chili Crisp Sauce - (7.410z)

Lao Gan Ma is awesome. Its pretty easy to find at the asian grocery stores, or on amazon, but its legit.

Was gonna say the same thing, I always have this one on hand https://www.amazon.com/gp/aw/d/B0051D84JU/ref=pd_aw_sim_325_of_14?ie=UTF8&psc=1&refRID=8Z86VGP96WAHTJ0J3YCF I end up using a jar in a week cause I put it on every meal every day

Spicy chili crisp is amazing with white rice.

Sriracha, Lao Gan Ma(老干妈), and Cholula. Been dabbling in Dave's Insanity Sauce but it has a really strong flavor on top of the flaming sensation.

Use this...http://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU

Take a picture of it and show someone at the store. They'll know what it is.

Wikipedia suggests that Italians use an oil made from olive oil and Calabrian chilis:

https://en.wikipedia.org/wiki/Chili_oil#Italy

...I don't know exactly what sort of hot oil's expected for the Roberta's "bee sting pizza" you showed, but if I had to hazard a guess it would be that.

Honestly, I suspect that any sort of chili oil made from any chilis in any oil will work, if the intent is just to add a little heat (in addition to the hot soppresata.)

You can make your own chili oil by heating up some vegetable oil and then pouring it over dried chili flakes. I've been known to heat up cheap olive oil (a highly-processed one is best for this, not extra-virgin) and pour it over "pizza pepper" flakes to make it. (You have to use a sufficient quantity of chili flakes to keep the oil from incinerating them. Note that it may come out shockingly spicy -- after it cools down you can mix a little of the chili oil with plain oil to dilute it.) It's a common homemade Chinese condiment, so a Google search on "chili oil" will turn up many recipes and tutorial videos, some plain, and some with extra ingredients.

Here's a (rather different) store-bought Chinese hot oil topping I like on my pizzas:

http://nymag.com/strategist/article/lao-gan-ma-best-chili-sauce-review.html

https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU

Stores that carry Chinese products should have it -- the brand name is "Lao Gan Ma" and the specific product is "Spicy Chili Crisp". It's relatively mild as chili oils go (I could eat it all by itself!) and it's loaded with crunchy things (such as black beans) and salt and MSG. It's a whole bunch of comfort-food flavors all at once. But it's probably not remotely like what Roberta's pizza uses.

I often just use a big spoonful of Lao Gan Ma Spicy Chili Crisp as a stir fry sauce. It doesn't have sugar in it. It's also way cheaper if you have access to an asian market.

Lao gan ma brand chili sauces are some of the most popular in China--all my Chinese friends swear by it, as do I. I personally favor the flavor of the black bean sauce.

This and lots of it. You should be able to get it at all asian supermarkets.

I like to use white pepper and occasionally some sesame oil for lighter pork/chicken flavored soups. If you can get Shichimi Togarashi, that's probably one of the best spices. It's more commonly sprinkled over udon but it'll work nicely with just about any soup.

https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU

The best thing to come from China since chinese pussy.

Agreed.

Fellow instant-noodle lover here. If you find your local Asian market - the legit one that Asian immigrants go to - you can find a ton of stuff to kick up your ramen. Cheap veg, we're talking 3 lb bags of baby bok choy for $2, fitty-cent green onion, and hella cheap ground pork, something like $2/lb. Also, delicious tinned fish (under $2).

But the best shit is the sauce aisle.

Good ramen comes with several packets: freeze dried veg, powder seasoning, and the grease packet. The ten cent stuff only comes with the powder. To make up for the grease packet, you can get either sesame oil or chili oil. You can get a tub of curry paste for under $3 and make curry noodles; one tub should yield 30-40 servings. Or Korean gojuchang.

This is my favorite and it's around $4 a jar in the market.

You can also save up any fat left from cooking, like bacon drippings or chicken fat, freeze it, and use it to silk up your ramen.

It makes a ten cent bag into at least a $2.50 bag.

This guy. Stir it into fried rice at the end of cooking, on top of pretty much all veggies, with fried eggs…chef kiss

Have you had angry woman sauce before??? (you can find it cheap at the local asian market)

Here is a clone recipe
http://www.foodiewithfamily.com/2014/09/09/happy-lady-sauce-homemade-chinese-spicy-chili-crisp/

Chinese Chili Oil-Onion Crisp sauce is amaaazzzing

Try this brand.

Light Soya, sesame oil and this chili sauce. Really delicious sauce imo.

Satan's Blood

Lao Gan Ma Chili Crisp

it’s crispy chili flakes in oil

check the ingredients for potential allergy issues - it has MSG and peanuts I believe

Lao gan ma is the most popular brand, but other brands have been hitting the market, due to the massive success

LAO GAN MA

full of msg, and probably horrible other chemicals, but holy fuck it's good. super spicy, can be found in any asian grocery. it's like mouth heaven.

http://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU

Soy Vay Very Very Teriyaki is good and nice to have on hand:

http://www.amazon.com/Soy-Vay-Award-Winning-Teriyaki/dp/B003MYU5A6

Oh and I love this one:

http://www.recipetineats.com/real-chinese-purpose-stir-fry-sauce/

just use hoisin or vegan oyster sauce. sooo good on broccoli

The OG Sichuan hot sauce: https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU
It's life changing.

Also, try the Shin Ramen brothless--just mix in the spice packet after you drain the noodles. It's so much more intense.

Learn how to make aoli. There's the "mayo with other stuff mixed in" aoli, and there's "made from scratch with garlic salt acid and oil" which is a whole other beast. They're both great ways of saucing up bland foods, but they won't drip off.

Herbed butter.

If your dad likes chinese food, experiment with silken tofu (or boiled soft tofu, which gets it to almost the same consistency) with chili oils (e.g. the disappointed grandma oil, but of course possibly without the crunchy bits. That stuff goes on oatmeal etc. for people who like it, too.

Chinese cuisine also has conjee, which is a rice gruel (look it up for variations, you make it with a 1:6 ratio of water to rice, and simmer until all the rice blooms and is very diffuse), but made with again perhaps small broken up bits of tofu, ginger and garlic (which you would probably need to mash before cooking to make it swallowable) and again with the spicy sauce.

Probably key to any endeavor is to find ways to make individual flavors hit at different times. So instead of blending masses of things together, try to make it so you have a bit of an herb like finely chopped green onion on something, or finely chopped cilantro. These garnishes will go a long way to making the food enjoyable.

Oh, and thin creamy curry sauces, maybe a paneer tiki masala, but with the paneer broken up into very fine pieces. Just make sure to reduce the salt in the sauce from any recipe you find since a recipe will be seasoned to be served with rice or bread.

I make great nachos

Velvita

Rotel

Sliced olives

Shredded sharp cheddar

Dash of cayenne...Bam!

Spicy Chili Crisp

Blue corn chips

Angry lady sauce

http://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU

This is my go to for all Asian dishes now - fantastic taste and easy to modulate heat depending on how much you add.

baby bok choy, a dash of chili oil (or even better, this shit right hyeah), egg

my fried rice sauce is equal parts soy sauce and mirin plus a tablespoon or two of my new obsession chili crisp
https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU

> http://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU

this shit is great, I love the peanuts in it. But it still doesn't taste the same as the chili sauce I get from my local chinese greasebucket

Here you go (via google images):

• http://ugou.de/index.php/fuchi-chilipaste-mit-fermentierten-sojabohnen-370g.html?___store=en&___from_store=cn
  
• https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU/ref=sr_1_5_s_it?s=grocery&ie=UTF8&qid=1499889512&sr=1-5&keywords=chili+paste+with+fermented+soybean

Amazon - $8.22 - https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU

Amazon - $42.50 - 12 jars of it - https://www.amazon.com/bottle-Lao-Gan-Ma-Chili/dp/B011AQYTEK

Amazon - $15.47 w/ prime - 3 jars - https://www.amazon.com/Laoganma-Lao-Gan-Ma-Chilisauce/dp/B007B4NY74/ref=pd_lpo_vtph_325_lp_t_3?_encoding=UTF8&psc=1&refRID=XYNPDS4GM0KWPAJ5S12G

Definitely Lao Gan Ma chili oil. Fun fact: also endorsed by John Cena
https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU

I call it Chili Crisp

http://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU

AGREED! This stuff is addicting and heavenly. Here is the original

I am thankful I can buy it locally for cheap, (forget if it's $1.79 or $2.79), and happen to be picking up 3 more jars today. It is seriously great on everything - today I'm adding it to cauliflower rice along with some chopped green onion. I've put it on chicken, pork, beef....freaking awesome. It's got a nice kick, but not super spicy so I tend to use a lot on whatever I'm making.

edit: There were only 4 left, so I got them all. They were $2.49 each :)

Ooooh

amazon

Mentioned elsewhere but it is Lao Gan Ma. Lee Kum Kee is best for just about all the rest of the stuff I get like that though (hoisin, oyster, dark soy, etc), they may have an equivalent sauce. I know they have a chili garlic sauce, chili bean sauce and chili oil, but I don't know what the OP's sauces taste like for comparison.

I looooove Lee Kum Kee brand.

Buy the beef flavor.

Put in a small spoonful of this stuff (also available at most Asian groceries): http://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU

Add minced cilantro.