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Ingredients:
2/3 cup chile flakes, dried red shockingly, pungent
1/3 cup beans, black fermented chinese, coarsely chopped (
4 large garlic cloves peeled and smashed
2 tbsp ginger, fresh minced
2 1/3 cup oil, corn or peanut
1/3 cup 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
Servings: 3
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." Erma Bombeck
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Hot Chile Oil China Moon Recipe brought to you by Mexican Recipes To-Go
