Weekly Update | September 15-21, 2022 - Stratford Chefs School

Ingredients

• 2 1/2 cups (500g) peanut oil
• 2 cups (200g) thinly sliced shallots (about 1mm thick; see notes)
• 3/4 cup (65g) thinly sliced garlic (about 1mm thick; see notes)
• 27g (1 cup) dried árbol chiles, stems removed
• 20g (3/4 cup) dried chiles japones, stems removed
• 25g (3/4 cup) dried Kashmiri red chiles, stems removed
• 1/2 cup (50g) roasted, salted peanuts, chopped
• 2-inch piece (30g) fresh ginger, sliced into thin matchsticks
• 3 pieces whole star anise
• 2 red or black cardamom pods, split in half
• 3 tablespoons (28g) freshly ground Sichuan peppercorn
• 3 tablespoons (12g) porcini or shiitake mushroom powder
• 2 tablespoons (20g) sugar
• 5 teaspoons (30g) kosher salt
• 2 teaspoons (6g) freshly ground cumin
• 1 teaspoon (4g) MSG (optional)
• 3/4 teaspoon (2g) freshly ground black pepper