Text 451, 96 rader
Skriven 2006-04-16 15:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Korean escapades
========================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> Pohang.... Armpit!

 JW> You mean their Tourism Dept. exaggerates!

 CS> That it does!

 CS> But the open air market is pretty cool to visit.  All
 CS> the  foodies here would love the place!

You did make them sounds inviting.

Here's a simple Chinese chile oil that may be close to what you are
looking for. Just float some scallions in it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chili Oil
 Categories: Chinese, Condiments, Chilies
      Yield: 1 servings
 
    2/3 c  Oil, preferably peanut
      1 tb Chopped dried red chiles
      2 ts Sichuan peppercorns,
           -(Unroasted)
 
  HEAT A WOK OR SKILLET over high heat and add the oil. Continue to heat
  until the oil begins to smoke. Remove the wok from the heat and add
  the chiles and peppercorns. Allow the mixture to cool undisturbed,
  then pour it into a jar. Let the mixture sit for 2 days, covered, and
  then strain the oil. It will keep indefinitely.
  
  Makes 2/3 Cup
  
  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM

And this one has some black beans and ginger in it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hot Chile Oil "China Moon"
 Categories: Condiments, Chinese, Chilies, Nuts
      Yield: 3 Cups
 
    2/3 c  Chile Flakes, dried red
           -shockingly pungent
    1/3 c  Beans, Black fermented
           - Chinese; coarsely chopped
           -(do not rinse them)
      4 lg Garlic cloves
           - peeled and smashed
      2 tb Ginger, fresh minced
  2 1/3 c  Oil, Corn or Peanut
    1/3 c  Oil, Sesame, Japanese
 
  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.
  
  The day I made my own hot chile oil, I swear I grew a foot as a cook!
  Not at all difficult and eminently satisfying, I recommend this recipe
  to any aspiring cook. Like grinding and brewing your own coffee after
  a lackluster life of instant, the sheer flavor and freshness of this
  chile oil will knock your socks off.
  
  Source: "China Moon" Barbara Tropp
  Typed by Dorothy Hair 6/29/94
 
MMMMM
 
 

Cheers

Jim, in Yellowknife




... For some reason, the mention of slug oils turned my stomach.
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