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CHINA MOON CHILI-LEMON OIL
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Corn or Peanut oil
2 tb Japanese Sesame Oil
1/4 c Dried red chili flakes
1 tb Szechwan Brown Peppercorns
1 lg Clove garlic: smash and peel
2 tb Fresh ginger -- fine julienned
1/3 c Scallion rings -- green+white
2 Lemongrass stalks -- see note
4 md Lemon -- just the minced zest
: Notes: Lemongrass, 2 stalks pounded then cut
crosswise into finger lengths, 3 inches. Szechwan
Peppercorns should be just the blossoms, not the
seeds, available in Asian markets.
: #1 Combine all the ingredients except for the
lemon zest in a heavy, non-aluminum 1 1/2 quart
saucepan. Bring to 223 F degrees on a deep fry
thermometer over moderately low heat and let bubble
for 15 minutes.
: #2 Remove the pan from the heat and let stand
for 5 minutes, then stir in the lemon zest and let
stand overnight or until cool.
: #3 Remove and discard the lemongrass. Scrape
the oil and seasonings into an impeccably clean
container.
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