| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Archived, China, Condiments |
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 |
|
Garlic cloves |
|
|
peeled and smashed |
| 2 |
T |
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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