Vegan and gluten-free, the Santai Nanyang Red Chili Oil has a nuanced flavor, with bursts of umami. Itâs packed with wonderful heat, and can be said to be spiciest of the Santai sauces. Although, if youâre a hardcore spice lover, this would fall more under medium heat for you.
Use the Santai Nanyang Red Chili Oil sparingly, as a little goes a long way with this one! Itâs great for marinades, or as an ingredient itself. Itâs also wonderful to drizzle onto your ramen, noodles, or pasta dishes. Itâs also the perfect chili oil for seafood, especially shrimp and crab.
Santai was named after Crisanta âSantayâ Sydiongco, the ownerâs taima (great-grandmother). She came from Leyte, a Chinese Visayan woman, soft-spoken and always wearing a Filipiniana. She had a quiet strength to her, and raised successful children. The warmth she exuded is the reason Patrick De Veyra named his chili oils and sauces after her. Sauces, he believes, should be able to take you back to a comfortable time, to add a layer of magic, to bring you âhome.â
Keep your chili oil in an airtight container. Store in a cool and dry place, like the pantry or a cupboard; it will last 2-3 months. Refrigerate after opening, and consume within 6 months.