Like those of Kowloon Teahouse's Chili Garlic!
If you are not yet aware (or maybe I didn't tell it here... yet), I'm actually mad for Kowloon Teahouse's Chili Garlic. I absolutely loved them! I was always wondering how they make them. Though it's a bummer that they just provide a dollop/ half a teaspoon (or less!).
Whenever I went home, I would purchase a siomai from them and it is the reason why I always go to back.
Another bummer is that there are no more kiosks in the MRT Ayala where I always purchase them.
However, this is a breaking news today.
Yesterday, I bought a chili oil in TESCO because I want to do a better dipping sauce for the Har gow or Hakao. I meant to combine it with soy sauce and others, but when I taste tested it first, I'm absolutely surprised that there is umami. When I read the label, it has already spices, soy sauce and other stuff in it.
What I purchased was no other than the Chiu Chow Chili Oil of the brand Lee Kum Kee.
When I tried it to see how spicy it is, the taste seems oddly familiar in my palate. Then I thought of Kowloon.
An idea struck. I added Hoisin sauce. And I'm in heaven because I struck gold! It might not be the same as of Kowloon s but this is my sauce. I just need to add lots of fried golden garlic next time!
