| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Condiments, China, Archived |
3 |
Cups |
INGREDIENTS
| 2/3 |
c |
Chile Flakes, dried red shockingly pungent |
| 1/3 |
c |
Beans, Black fermented Chinese; coarsely chopped (do not rinse them) |
| 4 |
lg |
Garlic cloves peeled and smashed |
| 2 |
tb |
Ginger, fresh minced |
| 2 1/3 |
c |
Oil, Corn or Peanut |
| 1/3 |
c |
Oil, Sesame, Japanese |
INSTRUCTIONS
Combine all ingredients in a heavy, non aluminum 2 to 2 1/2 quart saucepan.
Rest a deep-fry thermometer on the rim of the pot. Over moderately low
heat, bring the mixture to a bubbly 225 degrees to 250 degrees, stirring
occasionally. Let simmer for 15 minutes, checking to ensure the temperature
does not rise. Remove from the heat and let stand until cool or overnight.
Scrape the oil and solids into an impeccably clean glass or plastic
container. Store at room temperature.
Use the oil wherever you want to light a spark. The "goop" that settles to
the bottom is a wonderful spicy addition to sauces, noodles, fillings and
marinades.
The day I made my own hot chile oil, I swear I grew a foot as a cook! Not
at all difficult and eminently satisfying, I recommend this recipe to any
aspiring cook. Like grinding and brewing your own coffee after a lackluster
life of instant, the sheer flavor and freshness of this chile oil will
knock your socks off.
Source: "China Moon" Barbara Tropp Workman Publishing Company ISBN
1-56305-315-2 1992 typed by Dorothy Hair 6/29/94
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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