Home - By Category - Recipe - Condiments Page 2 | China Page 1

Ma La Oil "China Moon"

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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
 
MMMMM

Display Recipe for Import.