#19 Chilli – Snack & Chill
This edition brings you a condiment that spices up just about any dish, a hot new indie magazine on dumplings, generally a lot of heat, and more things we're currently in love with. Stay cosy!
🤌🏻 Try this at home, kids!
Spice lovers, rejoice! We’re back from what feels like a long summer full of unpredictable events to bring you something that never disappoints – our version of a bespoke Chilli Oil, acclaimed and beloved by this household! Whether you’re stuck in a snack rut or want to add some zing to your everyday meals, this shimmery friend will level everything from soups to snacks. It’s simple, fiery, versatile and quick to make, and trust us, once you start drizzling, there’s no going back!
Plus, you can adjust the heat level from 🔥 to 🔥🔥🔥🔥 to suit your spice-loving soul (or tame it down for your spice-wary friends and family). Generally speaking, consider our version up for twists: making your own batch means you may as well add your favourite flavours – lemongrass, garlic, lime zest, ginger, shallots – whatever floats your chilli boat, as the saying goes. Let’s do this! 🌶️
Prep work:
Chop four shallots and a knob of garlic, then bring neutral oil (about 300 to 350 ml) to a boil in a small saucepan over medium-low heat. Fry the shallots, then drain them and repeat the same with the garlic.
For both batches, wait until the shallots and garlic cloves start to sizzle and turn golden, about 5-7 minutes. Stir occasionally to prevent burning.
Add the flavours:
Once the shallots are golden and fragrant, remove the saucepan from the heat. Keep the infused oil.
Carefully combine the chilli flakes (we used two tablespoons Korean and four tablespoons Vietnamese chilli flakes), one tablespoon of salt, another tablespoon of MSG, and one tablespoon of sugar in a separate bowl until combined. Add a cinnamon stick and some star anise to your liking.
Now mix and finish off with extra crunch::
Carefully pour the fragrant oil over the mix. The oil will bubble up a bit, so be cautious! Stir to combine and let it sit for about 10 minutes to allow the flavours to meld. Whisk in a tablespoon of dark soy sauce and fish sauce each.
Roast a handful of peanuts while the oil cools down, chop them and stir them in for a delightful crunch and extra flavour. Finally, combine the mix with the fried shallots and garlic you drained before.
Let the chili oil cool completely before sealing the jar. Store it in the fridge for up to a month (if it lasts that long!) and drizzle it over everything you love.
This is your shopping list for about a family portion to copy-paste if you don’t have those ingredients already:
Different chili flakes, tablespoon salt, tablespoon MSG, tablespoon sugar, cinnamon stick, star anise, dark soy sauce, fish sauce, 1 knob garlic, ginger, roasted, unsalted peanuts, 4 shallots, neutral oil
💕 You know what this tastes amazing with!?
We don’t mean to brag, but it fits and improves just about everything. Chilli oil doesn’t discriminate. Lasagna Bolognese, potatoes, vegetable soups, hearty noodle dishes (like the Creamy Peanut Noods from newsletter #4), fried eggs, fish burgers, Pad Kra Pao, avocado toast, cheeses, baked chickpeas, heck, even salad. We’ve tried and liked it all. Go to town with this one!
👀 So apparently, you’re into even more stuff to drizzle your chilli oil on, are you?
In July, we came down with a genuinely nasty round of Covid-19, and it sucked so much. Boy, were we sick! So when we crawled out of our miserable quarantine in August, we wanted to make up for the missed gatherings with friends and had a cute garden picnic for Sonja’s birthday. It was the first time we hosted a larger crowd in our garden, and we enjoyed it so much!
We once again realised how wonderful our friends are. We discussed afterwards that it’s probably because the majority of them work in the culinary field, design industry, or journalism. This makes them people who are incredibly passionate about creativity, detail-oriented, and generally talented in seeking pleasure and aesthetics. They are the best possible guests as they tend to bring along a particular appreciation and curiosity to try new culinary creations, natural wine or cake recipes you carefully choose to go with.
This observation also accounts for their good hand with presents – our friend Lena gifted us a souvenir from London: Above the Fold magazine is a beautifully fresh breeze in the world of culinary/indie publications: the perfect blend of edgy journalism with an eye for the details, visually striking, fun (!) layouts, and thought-provoking stories. We hope this is just the first of many issues to come, as it feels like an invitation to explore new perspectives on the diversity and cultural significance of dumplings, and it’s impossible to resist the narrative, which goes: “Dumplings are the ultimate labours of love”.
With Sonja being a magazine publisher herself, she feels that the editor, Leah Mennies, has nailed it with her writing, “The thing about making dumplings, like many forms of art and craft, is that you’re only as technically skilled as the work you put in: You can’t get that perfect pleated dumpling without leaving a few hundred rough-around-the-edges ones in your wake. It’s something I remind myself about making the first issue of this publication, as well. My first print dumpling. Luckily, the lumpy ones taste just as delicious.”
📺 Worthwhile to watch
Yes, we dig catchy cooking shows, and yes, the newest “Culinary Class Wars”, made in South Korea and now released on Netflix, is precisely to our liking: a deliciously absurd mash-up of competitive cooking, dorky characters and social satire. Imagine a high-stakes kitchen battlefield where culinary class differences become the secret ingredient to both hilarity and chaos. Teams of elite Michelin-starred chefs and scrappy home cooks/ordinary restaurant employees/YouTube bloggers go head-to-head, blending haute cuisine with comfort food in a bid to prove which side of the culinary spectrum reigns supreme.
The result is a show (which visually seems to be conceived as a sort of culinary Squid Game, i.e. overly dramatic in terms of lighting, sleek set design, general suspense?!) packed with over-the-top challenges, snarky commentary, and a whole lot of food envy. Naturally, the celebrity chefs’ egos are as big as the budget that presumably went into the production, and the unexpected alliances between class opposites add spice to every episode.
It’s a fun, albeit stressful watch that serves up plenty of laughs, and while you might not walk away with new cooking tips, you’ll definitely have a craving for gourmet dishes (and guilty pleasure snacks).
📍 Here’s a hotel recommendation for you
Can we interest you in a weekend getaway with a stunning alpine backdrop? Earlier this month, we enjoyed a dreamy (and surprisingly snowy) short trip to the Ifen Hotel in the beautiful Kleinwalsertal Valley, just across the Austrian border. We’re honestly not the type for dedicated “wellness trips,” but we spent more time relaxing by the pool than we’d care to admit, not only because it offered a breathtaking view of the mountains and crisp mountain air.
And then the food! The staff was warm and welcoming, perfectly accommodating to our almost four-year-old’s needs with a flexible kids menu that went well beyond the typical spaghetti and fries. Meanwhile, the adults enjoyed delicious local gourmet dishes. The Kilian Stuba’s culinary concept is led by Chef de Cuisine Sascha Kemmerer who’s held a Michelin star since 2012. His approach is cosmopolitan, with a touch of French influence – no-frills, straightforward, and focused on essentials. The exceptional product quality meets expert craftsmanship, showcasing the culinary identity Kemmerer seems to have refined over the years. We’ll come back to quality-check his abilities for sure. 👀
🏆 If you like us, you’ll love
both Ocelot Chocolate’s and Mr. Bingo’s Instagram. Ocelot Chocolate is known for the sweet fusion of bold flavours and design-y flair, where every bar is a work of art – literally. Born from a passion for craft and creativity in Scotland, its organic, ethically sourced chocolate is delicious plus a feast for your eyes.
The newest collaborateur for their playful packaging designs has been the infamous Mr. Bingo, known for his wit and verve, making the salty “Sad Fuck” edition yet again a chocolate experience like no other!
💌 A random quote on food
“Recipes don’t make food taste good. People do.”
Samin Nosrat, “Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking”
✌🏻 Who are we even!?
We’re a journalist slash a designer by day and foodies by night. As a side gig, Sonja has spent almost 20 years in hospitality (big love!) and currently supports the a-ma-zing Flash Gordon team twice a week. Duy Anh learned his craft mostly by watching his talented mum whip up the most amazing Vietnamese meals.
Whenever we cook, it’s all about that sweet spot between cosy and delicious. Although admittedly, our days of the extravaganza have changed pace ever since our harshest critic (aka now almost four-year-old daughter) came into our lives. Hence the delay with the promised cookbook. We’ll keep you posted!
🎤 Lastly, let’s turn to our foreign correspondent Alice M. Huynh
A few weeks ago, Alice M. Huynh was lucky enough to travel to the Baltic city of Vilnius, an architecturally outstanding and culinary notable place for all those who have a thing for aesthetics. Tucked away in Vilnius, Gaspar’s is a true gem in the city’s culinary scene. Led by Chef Gaspar Fernandes, the restaurant offers a remarkable fusion of Lithuanian, Indian, and Portuguese flavours, creating an unforgettable experience for both locals and visitors.
“The blend of flavours at Gaspar’s is unlike anything I’ve experienced before,” Alice tells us. Her night there began with an intricate starter: mini potatoes paired with local chanterelles, a rich comté cheese sauce, kohlrabi chutney, and salmon with Oscietra caviar, topped off by a delicate dill bread crumble.
Seafood lovers were treated to clams with chilli and garlic, set in a tangy yuzu sauce, complemented by edible flowers and herbs from the restaurant’s own garden. “The freshness and balance of the ingredients shine through in every bite,” says Alice.
The main course star for her was the grilled Iberico pork chop, served with a flavorful feijoada and a chicory-orange salad that provided a refreshing contrast. Desserts are equally impressive, particularly the black cardamom flan accompanied by kesar mango mousse and Indian vanilla ice cream. Chef Fernandes also offers a unique twist on a popular Lithuanian dessert featuring wild strawberries, saffron cream, and cardamom milk foam. Yum!
According to Alice, the “attention to detail and the passion behind each dish is evident,” Gaspar’s intimate ambience and attentive service, combined with accolades like the Michelin Guide Service Award and Bib Gourmand for the best value, make it a must-visit destination for food enthusiasts.
🍳 What’s next?
We sincerely hope you found something you like to try out! We’re checking in with you in a bit with a report from Vienna. Until then, stay cosy! 💋
💸 Disclaimer
None of this content is sponsored; we’ve bought and paid for everything ourselves as a means to stay neutral and objective. However, if you insist on inviting us anywhere, drop us a line!