Hot Chile Oil “China Moon”
Description
This Chinese sauce features Chile Flakes, dried red. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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
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Combine all ingredients in a heavy, non aluminum 2 to 2 1/2 quart saucepan.
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Rest a deep-fry thermometer on the rim of the pot.
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Over moderately low
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heat , bring the mixture to a bubbly 225 degrees to 250 degrees, stirring occasionally.
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Let simmer for 15 minutes, checking to ensure the temperature does not rise.
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Remove from the heat and let stand until cool or overnight.
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Scrape the oil and solids into an impeccably clean glass or plastic container.
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Store at room temperature.
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Use the oil wherever you want to light a spark.
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The "goop" that settles to the bottom is a wonderful spicy addition to sauces, noodles, fillings and marinades.
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The day I made my own hot chile oil, I swear I grew a foot as a cook!
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Not at all difficult and eminently satisfying, I recommend this recipe to any aspiring cook.
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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.
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typed by Dorothy Hair 6/29/94
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 151.2kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 254.4mg11%
- Total Carbohydrate 33.6g12%
- Dietary Fiber 1.4g6%
- Sugars 3.9g
- Protein 2.8g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
chile, china, chinese, dried, flakes, hot, moon, oil, red, sauce, simmering, title, vegan
