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Infused Oils – Hot Chile Oil "china Moon"

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CATEGORY CUISINE TAG YIELD
Grains Chinese Chilies, Condiment, Oil 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  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1552
Calories From Fat: 1541
Total Fat: 174.4g
Cholesterol: 0mg
Sodium: 216.1mg
Potassium: 82.1mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: <1g


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