China moon hot chili oil

1 Servings

Ingredients

Quantity Ingredient
⅔ cup Shockingly pungent dried red chili flakes
⅓ cup Chinese fermented black beans; (do not rinse them), coarsely chopped
4 larges Cloves garlic; lightly smashed and peeled
2 tablespoons Minced fresh ginger
2½ cup Corn or peanut oil
⅓ cup Japanese sesame oil

Directions

Makes about 3 cups

1. Combine all of the ingredients in a heavy, non-aluminum 2- to 2-½ quart saucepan. Rest a deep-fry thermometer on the rim of the pot. over moderately low heat, bring the mixture to a bubbly 225* to 250*F., 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.

2. Scrape the oil and solids into an impeccably clean glass or plastic container. Store at cool room temperature.

Menu Suggestions: 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.

Posted to MM-Recipes Digest by susan <dahlia@...> on Nov 19, 1998, converted by MM_Buster v2.0l.

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