FATBOY, A FRIENDSHIP AND CHRIS’S CHILLI OIL
All the way back in 2019, when the world was still a very different place, we were three people with some ideas for a website and nothing to show for it. We had always hoped to find a small community of people whose work we liked to connect with — and so it went: before we ever posted anything on here, we became online friends with Chris, who makes the beautiful FatBoy Zine, which he calls “a greedy attempt to document a small part of Asian food and culture”.
A lot of time has passed, and it’s only now that we have finally managed to invite Chris and Emily, who takes some of the beautiful photos in the zine, over to Berlin to celebrate the fourth issue that came out earlier this summer. Tonight, at our studio, we will have a small exhibition, sell some specially made merchandise, and there will of course be enough to drink and nibble on. Being a good friend, Chris allowed us to share a recipe from the new issue here — which will also have a special place at tonight’s event.
chilli oil
Essentials
1 Cup of neutral oil (sunflower or vegetable)
1/3 Cup of Sichuan Chilli Flakes
+ 3 Tablespoons of Sichuan Chilli flakes
Dry Spices
1/3 Cup Sichuan peppercorns
4 Star anise
1 Piece cassia cinnamon
1 Tablespoon of cloves
1 Dried bay leaf
Wet spices
2 Thick slices of ginger (peeled)
2 Garlic cloves, peeled and slightly crushed
2 peeled and thick-sliced shallots
Start to heat the oil on a low-medium heat until bubbles appear
Add the dry spices carefully
After two-three minutes add the wet flavours. Keep on a low heat for a total of 8-9 minutes. Be careful not to let the flavours burn or it'll ruin the oil and turn dark, if it starts to blacken too quickly ease off the heat
Separately, crush the 3 tablespoons of sichuan chilli flakes until fine
Combine the crushed chilli to the 1/3 cup of chilli flakes in a heat-proof bowl
I can't say this enough, but very very carefully pour the hot oil through a siv onto the chilli flakes in the heatproof bowl. The chilli flakes should sizzle and crack from the heat
Discard the dry and wet spices in the siv
Leave to cool before transferring to a clean jar
!!WARNING!!
FOR THE LOVE OF GOD BE CAREFUL, IT'S HOT OIL. USE A SMALL STOVE BURNER, DON'T GO CRAZY WITH THE HEAT AND TAKE PRECAUTIONS TO MAKE SURE YOU KEEP YOURSELF SAFE. ALSO, TRY TO WEAR AN APRON, I'VE STAINED SO MANY CLOTHES NO THANKS TO THIS RECIPE.
Recipe: Chris O’leary
Food photography: Emily Leonard
Towel photography: Junshen Wu
