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Title: Infused Oils - Ma la Oil "China Moon"
Categories: Condiment Spice Chinese
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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