INGREDIENTS

INSTRUCTIONS

|   Kadoya Sesame Oil For the accent oil, I choose Kadoya Sesame Oil.
The toasting and pressing of this particular brand of sesame oil is
done with such consistent card that I have never had a burnt-tasting
or rancid bottle in all my years of cooking. If your market does not
have Kadoya brand, taste the other candidates with a critical nose  and
tongue. | Marukan unseasoned rice vinegar (with green label) |  Heinz
distilled white vinegar and Heinz apple cider vinegar are my  favorite
vinegars of choice for making infusions. | Miysukan  unseasoned rice
vinegar is another good brand. These are not the  least expensive, but
in my experience they are the most tasty, with a  broad range of flavor
in addition to the acidic bite. In the realm of  dry and fresh
aromatics used for infusing, you must also choose with  care: | Dried
red chili flakes should be red (indicating sweetness  and fire), not
brown or purple-black. They should be so pungent that  you rear back
when you smell them. The bag should contain no more  than 25 percent
seeds. | Szechwan peppercorns should smell profoundly  good and herbal.
The bag should contain few if any black seeds. Twigs  and tiny leaves
are part of the bundle, along with a good-size thorn  every so often
(that should be picked out) | Pearl River Bridge  Chinese fermented
black beans should be moist and pliable to the  touch. They should
taste good, with a nice range of flavor in the  after-taste. My
favorite brand is Pearl River Bridge in a round  yellow box. Don't use
beans that are hard and shriveled. Likewise,  don't wash them before
use; you want the salt they carry as a  contribution to the infusion. |
Garlic, ginger and lemongrass should  be rock-hard fresh, with no hint
of mold to the eye or the nose. |  Scallions should be
straight-standing and perky, ideally wearing  their white beards as a
sign of freshness. They should feel dry or  pleasantly moist from the
grocer's water pistol, not slimy. | Orange  and Lemon Zest should be
washed well in warm water with an abrasive  scrubber and then rinsed
squeaky-clean, even if the fruit came from  your back yard tree. |
Diamond Kosher Salt is the only kind I use  unless a recipe specifies
otherwise. It comes in a big red and gold  box and is a feature of most
good restaurant kitchens. No other  brand, in my experience is so
consistently mild and clean tasting.  Buy a box from a neighborhood
restaurant if you can't convince your  grocer to order it. (Dorothy's
note: I found Diamond Kosher Salt in  my super market's Kosher/Jewish
food section not with the other salts  and spices for sale.)  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 282.2mg
Potassium: 10.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g