Yield: 1 Servings
|3 larges||Oranges with unblemished skins|
|½ cup||Shockingly pungent dried red chili flakes|
|3 tablespoons||Chinese black beans; (do not rinse them), coarsely chopped|
|1 large||Cloves garlic; lightly smashed and peeled, (up to 2)|
|2 cups||Corn or peanut oil|
|¼ cup||Japanese sesame oil|
Makes about 2-½ cups
Choose oranges with unblemished skins that have been kept as free as possible of waxes and dyes, then wash them carefully with a light liquid detergent, warm water, and an abrasive sponge. The effort may seem excessive, 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.
1. Wash the oranges as described above. Peel away the thin layer of orange zest (leaving behind the white pith) and finely mince it.
2. Combine the minced zest with all of the remaining ingredients in a heavy, non-aluminum 2- to 2-½ quart saucepan. Bring to 225* to 250*F on a deep-fry thermometer over moderately low heat, stirring occasionally, and let bubble for 15 minutes. Remove from the heat and let stand until cool or overnight.
3. Scrape the oil and seasonings ("goop") into a glass container, cover, and store at cool room temperature.
Menu Suggestions: Be creative with the "goop" made from the seasonings as well as the oil. A spoonful stirred into noodles or meat loaf is a tasty revelation.
Posted to MM-Recipes Digest by susan <dahlia@...> on Nov 19, 1998, converted by MM_Buster v2.0l.