Chili Orange Oil - 4g Carbs, 1g Fiber
Recipe By:
Servings: 32
Preparation Time: 0:00
Categories: Condiment Lower Carbs Vegan
grated rind of 3 oranges
4 pieces dried orange rind -- or mandarin orange peel, broken into small pieces
12 dried red chilies -- broken into pieces
4 red bird's eye chilies -- finely sliced
4 garlic cloves -- sliced
4 cups oil
2/3 cup sesame oil
Bring all of the ingredients to a simmer in a large saucepan over low heat - do not boil.Cook gently for 15 minutes, then cool completely. Strain through a sieve, discarding the solids. Store in sterilized bottles and seal with a cork.
Makes 4 cups (32 two tablespoon servings)
Author Note: Toss this oil through noodles for added flavor, or add it to stir-fries. It's also great when grilling [cFavorite].
Cuisine: "Asian"
Source: Spice: Recipes to Delight the Senses by Christine Manfield"
S(Formatted by Chupa Babi): "Sept 2012"
Yield: "4 cups"
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Per Serving (excluding unknown items): 302 Calories; 32g Fat (93.5% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat
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