China Moon Chili Orange Oil Recipes

CHINA MOON CHILI ORANGE OIL RECIPE

Steps:

• DO NOT RINSE THE BLACK BEANS.
• Choose oranges with unblemished skins which have been kept as free as possible of waxes and dyes, then wash them carefully with a light liquid detergent, hot water, and an abrasive sponge. The effort may seem excessive, but it makes a difference. So too will a sharp vegetable peeler which 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 chopped zest with all of the remaining ingredients in a heavy, non-aluminum 2- to 2-1/2 qt saucepan. Bring to 225* to 250*F on a deep-fry thermometer over moderately low heat, stirring occasionally, and let bubble for 15 minute Remove from the heat and let stand till cold or possibly overnight.
• Scrape the oil and seasonings ("goop") into a glass container, cover, and store at cold room temperature.
• Menu Suggestions: Be creative with the "goop" made from the seasonings as well as the oil. A spoonful stirred into noodles or possibly meat loaf is a tasty revelation.

SICHUAN CHILE OIL

Steps:

• Using a pair of kitchen shears, cut all of the chiles into 1/2-inch pieces. Toast chiles in a dry wok or saucepan over medium heat, stirring and shaking constantly, until fragrant and lightly darkened in color, about 2 minutes.
• Transfer toasted chiles to the bowl of a food processor or mortar and pestle, and pulse or pound until the chiles break into 1/8- to 1/4-inch pieces that resemble store-bought red-pepper flakes or flaky sea salt. (Be careful not to overprocess.) Transfer the chile flakes to a heat-proof mixing bowl.
• Combine oil, garlic, ginger, Sichuan peppercorns, star anise, cumin and fennel seeds in a small saucepan. Heat over low heat until gently bubbling, then cook for 10 minutes, adjusting heat to maintain the barest of bubbling.
• Set a fine-mesh strainer over the bowl with the chiles. Pour the hot oil through strainer over the chiles. Discard solids. Stir sugar, sesame seeds, salt and MSG, if using, into oil mixture until combined. Allow to cool, transfer to a sealed container, and let rest at room temperature overnight before using. You can store chile oil in a cool, dark pantry for a few weeks, or indefinitely in the refrigerator.

CHINESE CHILE-SCALLION OIL

Steps:

• In a large pot fitted with a deep-frying thermometer, combine the red pepper flakes, garlic, scallions, ginger, and the oils. Over medium-low heat, bring to a bubbly 225 to 250 degrees, stirring occasionally. Simmer 15 minutes, making sure the temperature does not rise above 250 degrees. Let cool. Scrape the oil and solids into a glass or plastic container and store tightly covered at room temperature.