Real African Dishes: [MC-AllEthnic-Recipes] China Moon Chili-Orange Oil

Friday, April 19, 2013

[MC-AllEthnic-Recipes] China Moon Chili-Orange Oil - 1g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

China Moon Chili-Orange Oil

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large oranges -- with unblemished skins
1/2 cup dried red chile flakes -- shockingly pungent
3 Tablespoons Chinese black beans -- (do not rinse them) coarsely chopped
1 clove garlic -- to 2 cloves; lightly smashed and peeled
2 cups oil -- Mazola corn or Planter's peanut
1/4 cup sesame oil -- Japanese, preferably Kadoya brand

Wash the oranges as described (below)). Peel away the thin layer of orange
zest (leaving behind the white pith) and finely mince it.

Combine the minced zest with all of the remaining ingredients in a heavy,
non-aluminum 2 to 2 1/2-quart saucepan. Bring to 225 to 250F 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.

Scrape the oil and seasonings (we call these the "goop") into a glass or
plastic container, cover, and store at room temperature.

Makes about 2 1/2 cups (40 one-tablespoon servings)

MENU SUGGESTIONS: Be creative with the "goop" made from the seasonings as
well as the oil. A spoonful stirred into noodles or [favorite] loaf is a
tasty revelation.

AuthorNote: I adore citrus flavors and love the combination of chili and
orange, so making this oil was inevitable. It is a fabulous ingredient and
a mainstay of my kitchen cupboard.

Choose oranges with unblemished skins that have been kept as free as
possible of waxes and dyes, then wash them carefully in a light liquid
detergent, warm water, and an abrasive sponge. The effort may seem kooky,
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.

Cuisine:
"Asian"
Source:
"China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
"April 2013"
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 115 Calories; 12g Fat (94.8%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0
Fruit; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0