Category: Recipes
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Fuchsia Dunlop on Sichuan Cuisine
The Sydney Morning Herald had a great story on the chef and author, Fuchsia Dunlop, one of the popularisers of Sichuanese cuisine overseas: ‘Fuchsia Dunlop wants us all to eat more Sichuan food.’ Dunlop went to Sichuan in the mid-1990s, and as the article explains: While in Sichuan on a one-year visa, she decided to…
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Chilli Dumpling Sauce
Sichuan-style dumpling sauce is easy to make with a high quality chilli oil — like the handmade chilli oil that we produce at Chilli Mama’s. To whip up a quick chilli sauce, remember the five elements: spicy, salty, sour, sweet, and special. Recipe: 1 Tbsp Chilli Mama’s Szechuan Chilli Oil (spicy) 2 tsp light soy…
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Chilli Mama's Szechuan Kitchen 