*  Exported from  MasterCook  *
                   INFUSED OILS - MA LA OIL “CHINA MOON”
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
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