*  Exported from  MasterCook  *
 
                         HOT CHILE OIL “CHINA MOON”
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Condiments
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3   c            Chile Flakes, dried red
                         -shockingly pungent
      1/3   c            Beans, Black fermented
                         - Chinese -- coarsely chopped
                         -(do not rinse them)
    4       lg           Garlic cloves
                         - peeled and smashed
    2       tb           Ginger, fresh minced
    2 1/3   c            Oil, Corn or Peanut
      1/3   c            Oil, Sesame, Japanese
 
   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
  
 
 
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