Santai Nanyang Red Chili Oil
A spicy umami bomb
TASTING NOTES FROM THE CURATOR
Vegan and gluten-free, the Santai Nanyang Red Chili Oil has a nuanced flavor, with bursts of umami. It’s packed with wonderful heat, and can be said to be spiciest of the Santai sauces. Although, if you’re a hardcore spice lover, this would fall more under medium heat for you.
PREPARATION AND PAIRINGS
Use the Santai Nanyang Red Chili Oil sparingly, as a little goes a long way with this one! It’s great for marinades, or as an ingredient itself. It’s also wonderful to drizzle onto your ramen, noodles, or pasta dishes. It’s also the perfect chili oil for seafood, especially shrimp and crab.
IN HONOR OF A GREAT WOMAN
Santai was named after Crisanta “Santay” Sydiongco, the owner’s 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 “home.”
Storage Instructions
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.
