some like it hot

the good thing about cleaning & organizing is that you find your secret stash of the hot chile oil that you bottled up. you would have thought that i had found diamonds. this stuff is so freaking delicious that i had to write down 'take a trip to the oriental market' for more fermented black beans.


this recipe is from barbara tropp's china moon cookbook. if you get your paws on it at a bookstore, thriftstore or wherevah, take the book home. it is wonderful. this chile oil is my favorite recipe. we drizzle it on rice and sprinkle with sea salt. it adds a depth of flavor to sauces and dishes, too. i double the garlic on the recipe since we prefer it more garlicky. (okay, i double the double. you can't mess the garlic ratio up.)

hot chile oil

2/3 c chile flakes, dried red
2 tb ginger, fresh minced
1/3 c fermented black beans
2 1/3 c corn or peanut oil (i prefer peanut)
4 lg garlic cloves
1/3 c sesame oil

combine all ingredients in a heavy, non aluminum 2 to 2 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 to 250 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. scrape the oil and solids into an impeccably clean glass or plastic container. store at room temperature. use the oil wherever you want to light a spark. the "goop" that settles to the bottom is a wonderful spicy addition to sauces, noodles, fillings and marinades.