| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | 1 | Servings | |
INGREDIENTS
| 2/3 | c | Shockingly pungent dried red chili flakes |
| 1/3 | c | Chinese fermented black beans; (do not rinse them), coarsely chopped |
| 4 | lg | Cloves garlic; lightly smashed and peeled |
| 2 | tb | Minced fresh ginger |
| 2 1/2 | c | Corn or peanut oil |
| 1/3 | c | Japanese sesame oil |
INSTRUCTIONS
Makes about 3 cups 1. Combine all of the 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* to 250*F., 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. 2. Scrape the oil and solids into an impeccably clean glass or plastic container. Store at cool room temperature. Menu Suggestions: 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. Posted to MM-Recipes Digest by susan <dahlia@gte.net> on Nov 19, 1998, converted by MM_Buster v2.0l.
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