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Ma La Oil "china Moon"

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CATEGORY CUISINE TAG YIELD
Japanese China, Condiments 2 1/2 cups

INGREDIENTS

1 c Oil, Corn or Peanut
1 c Oil, Sesame Japanese
1/2 c Scallions, green & white
cut in rings
15 Ginger quarter-size coins
smashed
2 T Peppercorns, Szechwan brown
2/3 c Chile Flakes, dried red
shockingly pungent
2 t Salt, Kosher

INSTRUCTIONS

Combine all ingredients in a heavy, non aluminum 1 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  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.
Strain the oil without pressing the solids; then, discard the solids.
Store the oil in an impeccably clean glass jar at cool room
temperature.  Because of the large proportion of sesame oil, this is a
rich oil. A  little bit goes a long way. A spoonful added to a salad
dressing or  brushed on the plate on which a fish will steam or on the
skin of a  just smoked or roasted bird gives an inimitable touch of
lushness. If  you are a bread baker, brush a bit on your next loaf, if
you are  tossing pasta, drizzle a bit on the noodles just before
serving.  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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