CHILE CRISP
This tangy, garlicky, spicy and crunchy condiment has a cult following. Drizzle it on everything from noodles to ice cream.
Provided by Food Network Kitchen
Categories condiment
Time 1h20m
Number Of Ingredients 15
Steps:
- Heat the oil, black beans, Szechuan peppercorns, cardamom pods, 4 star anise, 3 cinnamon sticks and all but 1 slice of ginger in a large saucepan over medium-low heat until the oil reaches 250 degrees F, about 10 minutes. Remove from the heat and let sit for 5 minutes to infuse.
- Meanwhile, whisk together the gochugaru, red pepper flakes, Kashmiri red chile powder, sugar, MSG, garlic, onion remaining star anise, cinnamon sticks, ginger slice and 1 teaspoon salt in a medium heat-proof bowl.
- Strain the spiced oil through a fine mesh sieve into the dry chile mixture and stir to combine. (Discard the oil-soaked whole spices.) Let sit at room temperature for at least 1 hour and up to 24 hours. The flavor will develop and intensify as it sits. Serve when completely cool.
- Refrigerate in an airtight container for up to 1 month.
CRISPY OYSTERS WITH CHILE DIPPING SAUCE
Steps:
- Preheat a fryer or wok filled 1/2 way with oil to 400 degrees. In a bowl, whisk together the flour, cornmeal, Old Bay and slowly add the soda until a pancake batter consistency is achieved. Dip each oyster in the batter and fry until golden brown, about 3 to 5 minutes. Season lightly with salt. Meanwhile, in a small bowl, mix together the vinegar, soy, chiles, sugar and sesame oil.
- PLATING: Cover a large platter with greens and place a small bowl of dipping sauce in the middle. Surround with hot oysters.
HANOI CRISP PARCELS WITH VERMICELLI SALAD: BUN NEM RAN
Provided by Food Network
Time 1h26m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice.
- Soak the bean thread vermicelli in water for 20 minutes, then drain and cut into 1 1/2-inch/4 cm lengths.
- Place the sliced jicama in a muslin cloth and squeeze out its juice, then discard.
- In a large mixing bowl, combine the mushrooms, vermicelli, jicama, pork, crabmeat, onion, sugar, 2 teaspoons sea salt, 2 teaspoons white pepper, and fish sauce.
- Knead the mixture in the bowl for 10 minutes, or until your arms get tired.
- Working with one rice paper at a time, submerge the rice paper in a large pan of warm water, then transfer it to a chopping board or work surface.
- Take 1 1/2 heaping tablespoons of the mixture and place it on the bottom edge of the rice paper. Fold the 2 adjacent sides, one on top of the other, into the center.
- Roll the apex to form a nice firm roll, and secure with a dab of beaten egg white. Repeat until you have filled all the rice papers.
- Pour the oil into a wok and heat to 350 degrees F/ 180 degrees C, or until a cube of bread dropped into the oil browns in 15 seconds.
- Fry the parcels in 3 batches for 6 minutes, or until lightly browned and crisp.
- Evenly distribute the rice vermicelli noodles among 4 to 6 bowls, top with sliced herbs, then cut the parcels into the bowls.
- Pour 2 tablespoons nuoc cham into each bowl and garnish with fried shallots and peanuts.
CHILE VINEGAR DIPPING SAUCE
Categories Pepper Cocktail Party Easter Vegetarian Vegan Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 9
Steps:
- Sterilize jar and lid:
- Wash jar, lid, and screw band in hot soapy water, then rinse well. Dry screw band. Put empty jar on a rack in a boiling-water canner or a deep 5- to 6-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jar in water. Heat lid in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jar and lid submerged in hot water, covered, until ready to use.
- Make chile vinegar:
- Carefully remove jar and lid with tongs, then drain jar upside down on a clean kitchen towel and dry lid.
- Pack chiles into jar. Bring vinegar to a boil in small saucepan, then remove from heat and pour over chiles. Cool to room temperature. Wipe off rim of jar with a dampened clean kitchen towel, then top with lid and firmly screw on screw band. Chill sealed jar 2 weeks.
- Make dipping sauce:
- Bring water and sugar to a boil in a small saucepan, stirring until sugar is dissolved, then stir in red-pepper flakes (if using), 2 tablespoons chile vinegar, and salt to taste. Remove from heat and cool to room temperature.
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