| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | Asian | 2 | Cups |
INGREDIENTS
| 1 1/2 | c | Corn or Peanut oil |
| 2 | tb | Japanese Sesame Oil |
| 1/4 | c | Dried red chili flakes |
| 1 | tb | Szechwan Brown Peppercorns |
| 1 | lg | Clove garlic: smash and peel |
| 2 | tb | Fresh ginger; fine julienned |
| 1/3 | c | Scallion rings;green+white |
| 2 | Lemongrass stalks;see note | |
| 4 | md | Lemon;just the minced zest |
INSTRUCTIONS
: Notes: Lemongrass, 2 stalks pounded then cut crosswise into finger lengths, 3 inches. Szechwan Peppercorns should be just the blossoms, not the seeds, available in Asian markets. : #1 Combine all the ingredients except for the lemon zest in a heavy, non-aluminum 1 1/2 quart saucepan. Bring to 223 F degrees on a deep fry thermometer over moderately low heat and let bubble for 15 minutes. : #2 Remove the pan from the heat and let stand for 5 minutes, then stir in the lemon zest and let stand overnight or until cool. : #3 Remove and discard the lemongrass. Scrape the oil and seasonings into an impeccably clean container.
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“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”