| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | 1 | Servings | |
INGREDIENTS
| 3 | Oranges with unblemished | |
| skins | ||
| 1/2 | c | Shockingly pungent dried red |
| chili flakes | ||
| 3 | T | Chinese black beans, do not |
| rinse them coarsely | ||
| chopped | ||
| 1 | Cloves garlic, lightly | |
| smashed and peeled up | ||
| to | ||
| 2 | c | Corn or peanut oil |
| 1/4 | c | Japanese sesame oil |
INSTRUCTIONS
2
Makes about 2-1/2 cups Choose oranges with unblemished skins that have
been kept as free as possible of waxes and dyes, then wash them
carefully with a light liquid detergent, warm water, and an abrasive
sponge. The effort may seem excessive, but it makes a difference. So
too will a sharp vegetable peeler that will pare off the flavorful
skin (zest) and not the bitter white pith. Wash the oranges as
described above. Peel away the thin layer of orange zest (leaving
behind the white pith) and finely mince it. Combine the minced zest
with all of the remaining ingredients in a heavy, non-aluminum 2- to
2-1/2 quart saucepan. Bring to 225* to 250*F on a deep-fry thermometer
over moderately low heat, stirring occasionally, and let bubble for 15
minutes. Remove from the heat and let stand until cool or overnight.
Scrape the oil and seasonings ("goop") into a glass container, cover,
and store at cool room temperature. Menu Suggestions: Be creative
with the "goop" made from the seasonings as well as the oil. A
spoonful stirred into noodles or meat loaf is a tasty revelation.
Posted to MM-Recipes Digest by susan <dahlia@gte.net> on Nov 19,
1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4036
Calories From Fat: 3978
Total Fat: 450.1g
Cholesterol: 0mg
Sodium: 708.4mg
Potassium: 664.4mg
Carbohydrates: 10.6g
Fiber: 8.1g
Sugar: 1.1g
Protein: 8.8g