FOO CHILLI COMPANY: Ma Foo Chilli Oil – 220ml

Ben's mum, in a jar

Ma Foo is what the family called Ben's mother, and this is her side of the table. Chilli oil is a staple in Chinese-Malaysian households, so the Foos spent years building their own rather than settling for someone else's. Aromatic, properly crunchy, and gentle enough that you'll start pouring it on things you never planned to.

The flavour

Toasted shallot and garlic land first — sweet, savoury, a little nutty. The middle is where the years show: soy bean paste for salted depth, cinnamon and star anise curling underneath, cardamom keeping it lifted rather than heavy. The finish is Sichuan peppercorn, that faint electric hum across the lips, trailed by a slow chilli warmth that never shouts. Flavour leads. Heat tags along behind it.

How to cook with it

• Spoon it over a fried egg while the white is still lacy at the edges — the yolk and the oil do the rest.
• Toss it through hot noodles with a splash of the cooking water so it emulsifies into a real sauce instead of sliding off.
• Drag pan-fried dumplings through a puddle of it, solids and all, straight off the crispy side.
• Stir a spoonful into Kewpie or hummus for a five-second dip that gets demolished before the mains land.
• Rogue move: fold it through tinned tuna for a sandwich filling that has no business being this good.

In the jar

A squat glass jar of deep amber-red oil sitting over a serious bed of solids — shallot, chilli flake and seeds settled at the bottom waiting to be dug up. Stir from the base or you'll pour off the oil and leave the best part behind. Refrigerate after opening to hold the crunch; it's shelf stable in the pantry if you'd rather.

Ingredients & Dietary

Ingredients: vegetable oil, shallots, chilli flakes, soy bean paste, chilli powders, garlic, sugar, cinnamon, salt, Sichuan peppercorns, star anise, cardamom, bay leaves.

Dietary: Contains soy. No gluten, dairy, meat or nut ingredients are added, but the oils are made on shared machinery so traces can't be guaranteed — always check the physical label.

The Rub Smuggler's Verdict

Ran a crate of this out of a Melbourne kitchen and the family barely noticed — too busy filling jars for friends who kept returning the empties. Ma Foo is the quiet one: aromatic, crunchy, a Sichuan buzz that creeps up on you. Put it on pork belly cooked with SINS Q Grunt Cherry Pork Rub and lacquered with Rum and Que Char Siu Sauce. That's the whole plate sorted.

FAQ

How hot is Ma Foo Chilli Oil?
The family calls it a medium kick. It's built for flavour and crunch first — there's warmth and a Sichuan tingle, but it won't blow your head off.

Do I need to refrigerate it after opening?
Not strictly. It's shelf stable in a cool, dry pantry, but the fridge keeps the crispy bits crispier for longer.

Is it gluten free?
No gluten ingredients go in, but it's made on shared machinery so traces can't be guaranteed. It does contain soy. Always check the physical label.

What's the difference between Ma Foo and Nonna Piccante?
Ma Foo is the Asian-inspired jar — soy bean paste, star anise, cinnamon, Sichuan peppercorn. Nonna Piccante is the Italian one — capers, porcini, thyme, fennel and olive oil. Most people find the Nonna slightly spicier.

How long does it keep?
Shelf life is 12 months, with the best-before date printed on the base of the jar.