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---------- Recipe via Meal-Master (tm) v8.03
Title: MA LA OIL "CHINA MOON"
Categories: Condiments, China
Yield: 2 1/2 cups
1 c Oil, Corn or Peanut
1 c Oil, Sesame, Japanese
1/2 c Scallions, green & white
- cut in rings
15 Ginger quarter-size coins
- smashed
2 tb Peppercorns, Szechwan brown
2/3 c Chile Flakes, dried red
-shockingly pungent
2 ts Salt, Kosher
Combine all ingredients in a heavy, non aluminum 1 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 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.
Strain the oil without pressing the solids; then,
discard the solids. Store the oil in an impeccably
clean glass jar at cool room temperature.
Because of the large proportion of sesame oil, this is
a rich oil. A little bit goes a long way. A spoonful
added to a salad dressing or brushed on the plate on
which a fish will steam or on the skin of a just
smoked or roasted bird gives an inimitable touch of
lushness. If you are a bread baker, brush a bit on
your next loaf, if you are tossing pasta, drizzle a
bit on the noodles just before serving.
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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