* Exported from MasterCook *
Chilli Oil - Sichuan
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooking oil -- plus 2 tbsp (500 ml)
4 ounces Sichuanese ground chilies -- (100g) or Korean ground chillies
1 teaspoon sesame seeds
1 piece ginger -- small, unpeeled, crushed
Heat the oil over a high flame to about 400°F (200°C), then leave for 10
minutes to cool to around 275°F (140C).
Place the ground chillies. sesame seeds and ginger in a heatproof bowl.
Have a little cool oil or a cupful of water on hand. When the oil has
cooled to the right temperature, pour a little on to the chillies: it
should fizz gently but energetically and release a rich, roasty aroma.
Pour over the rest of the oil and stir. If you think the oil is too hot
and the chillies are likely to burn, simply add a little cool oil to
release the excess heat. Do, though, make sure that the oil is hot enough:
without the fizzing, it won't generate the rich, roasty fragrance you
need. If you pour all the oil on to the chillies, then discover it's not
quite hot enough, you can return the whole lot to a saucepan and heat
gently until it smells fabulous and the color is a deep ruby red, but do
take care not to burn the chillies. (The chillies will seethe and fizz
like a witch's cauldron as you heat them, releasing the most marvellous
aromas, but can easily start to burn and blacken.)
When the oil has cooled completely, decant it and the chilli sediment into
jars and store in a dark, cool place. Leave it to settle for at least a
day before using.
To grind your own chillies: This method comes from the Sichuanese chef Yu
Be. Snip the chillies into halves or sections and discard their seeds as
far as possible. Stir them in a dry wok over a very gentle heat until they
are fragrant and crisp. (If you wish, you can sift them to get rid of more
seeds at this stage.) Then add a very small amount of oil to the wok and
continue to stir the chillies over the heat until they are glossy and
slightly darker (their color is referred to in the trade as "cockroach
color"!). Turn the chillies into a mortar and pestle and pound them into
fine flakes; avoid grinding them to a powder.
AuthorNote: One of the essential ingredients in Sichuanese cold dishes,
this is also used in dips for dumplings and other snacks. You can buy
chilli oil in most Chinese supermarkets, but it's generally much spicier
than the Sichuanese version and often has added ingredients such as dried
shrimp. For Sichuanese recipes. it's much better to make your own, milder
chilli oil, which can be used generously for its color and mouthfeel
without any overwhelming heat. It's easy to make, keeps indefinitely, and
jars of it can also make rather fine gifts.
Sichuanese ground chillies are hard to find in the West, but the mild,
aromatic ground chillies used in Korean kimchi have the same deep
terracotta color and make a wonderful substitute. They are increasingly
available in Asian stores. If you want to give your chilli oil a bit more
of a kick, simply add a dash of hotter ground chillies of your choice to
the mix. I almost always buy my chillies ground, because it's more
convenient: see the note, right. if you wish to grind your own.
A sugar or oil thermometer is extremely useful, though not essential,
forth is recipe.
Cuisine:
"Asian"
Source:
"Every Grain of Rice by Fuschia Dunlop"
S(Formatted by Chupa Babi):
"Oct 2013"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 132 Calories; 14g Fat (92.9%
calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2
Fat.
Nutr. Assoc. : 0 0 0 0
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