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Add a photoServings: 3
Ingredients
- 2/3 c. Chile Flakes, dry red shockingly pungent
- 1/3 c. Beans, Black fermented Chinese, coarsely minced (don't rinse them)
- 4 lrg Garlic cloves peeled and smashed
- 2 Tbsp. Ginger, fresh chopped
- 2 1/3 c. Oil, Corn or possibly Peanut
- 1/3 c. Oil, Sesame, Japanese
Directions
- Combine all ingredients in a heavy, non aluminum 2 to 2 1/2 qt saucepan.
- Rest a deep-fry thermometer on the rim of the pot. Over moderately low heat, bring the mix to a bubbly 225 degrees to 250 degrees, stirring occasionally. Let simmer for 15 min, checking to ensure the temperature does not rise. Remove from the heat and let stand till cold or possibly overnight.
- Scrape the oil and solids into an impeccably clean glass or possibly plastic container. Store at room temperature.
- Use the oil wherever you want to light a spark. The "goop" which settles to the bottom is a wonderful spicy addition to sauces, noodles, fillings and marinades.
- The day I made my own warm 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 3 servings | |
| Calories 1796 | |
| Calories from Fat 1717 | 96% |
| Total Fat 194.2g | 243% |
| Saturated Fat 14.49g | 58% |
| Trans Fat 5.0g | |
| Cholesterol 0mg | 0% |
| Sodium 124mg | 5% |
| Potassium 370mg | 11% |
| Total Carbs 15.52g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 0.52g | 0% |
| Protein 4.95g | 8% |
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