China Moon Chili Lemon Oil
Recipe By:
Serving Size: 32
Preparation Time: 0:00
Categories: Condiment LowCal (Less than 300 cals) LowerCarbs Vegan
1 1/2 cups oil -- corn or peanut
2 Tablespoons Japanese sesame oil
1/4 cup dried red chili flakes -- shockingly pungent
1 Tablespoon Szechwan brown peppercorns
1 large garlic clove -- lightly smashed and peeled
2 Tablespoons finely julienned fresh ginger root
1/3 cup scallion rings -- green and white
2 stalks fresh lemongrass -- pounded, then cut crosswise into finger-lengths
finely minced zest of 3 to 4 well-scrubbed
lemons -- just the minced zest
Combine all the ingredients except for the lemon zest in a heavy,
non-aluminum 1 1/2 quart saucepan. Bring to 223 F degrees on a deep fry thermometer over moderately low heat and let bubble for 15 minutes.
Remove the pan from the heat and let stand for 5 minutes, then stir in the lemon zest and let stand overnight or until cool.
Remove and discard the lemongrass. Scrape the oil and seasonings into an impeccably clean container.
Makes about 2 cups (32 one-tablespoon servings)
AuthorNote: A lemon-zesty oil with many uses in basting or steaming
[cFavorite] and [2Favorite] as well as cold dishes. Keep at cool room
temperature in a clean jar.
Cuisine: "Asian"
Source: "China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi): "April 2013"
Yield: "2 cups"
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Per Serving (excluding unknown items): 104 Calories; 11g Fat (93.3%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium
Exchanges: 0 Grain(Starch); 0 Vegetable; 2 Fat.
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