Update my dinner status, I'm making this tonight.
1 chef marked this as Try Soon
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2/3 c Shockingly pungent dried red
- 1/3 c Chinese fermented black
- 4 lg Cloves garlic; lightly
- 2 tb Minced fresh ginger
- 2 1/2 c Corn or peanut oil
- 1/3 c Japanese sesame oil
Preparation
Makes about 3 cups 1. Combine all of the 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* 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 on Nov 19, 1998, converted by MM_Buster v2.0l.
