Title: Infused Oils - Chile Orange Oil "China Moon"
Categories: Condiment Oil Chile Fruit
Yield: 2 1/2 cups

3	lg	Oranges w/ unblemished skins
1/2	c	Chile Flakes, dried red shockingly pungent
3	tb	Beans, Black fermented Chinese; coarsely chopped (do not ri
1		- to
2	lg	Garlic cloves peeled and lightly smashed
2	c	Oil, Corn or Peanut
1/4	c	Oil, Sesame, Japanese

Choose oranges with unblemished skins that have been kept as free as possible of waxes and dyes, then wash them carefully with light liquid detergent, warm water and an abrasive sponge. The effort may seem kooky, but it makes a difference. So too will a sharp vegetable peeler that will pare off the flavorful skin (zest) and not the bitter white pith.

Wash the oranges as described above. Peel away the thin layer of orange zest (leaving behind the white pith) and finely mince it.

Combine the minced zest with all of the remaining ingredients in a heavy, non aluminum 2 to 2 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 to 250 degrees, stirring occasionally. Let bubble for 15 minutes, checking to ensure the temperature does not rise. Remove from the heat and let stand until cool or overnight.

Scrape the oil and seasonings (we call these the "goop") into an impeccably clean glass or plastic container. Store at cool room temperature.

Be creative with the "goop" made from the seasonings as well as the oil. A spoonful into noodles or meat loaf is a tasty revelation.

Source: "China Moon" Barbara Tropp Workman Publishing Company ISBN 1-56305-315-2 1992 typed by Dorothy Hair 6/29/94 Submitted By DOROTHY HAIR On 07-01-94 (0519)

From: Dale Shipp Date: 07-06-98 (14:13) The Once And Future Legend (1) Cooking

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