Gary's Chili Oil
(Adapted from China Moon Cookbook)
3.2.10

I love this Chili Oil, it's more complex and flavorful than straight chili oil, but still has good heat. I use it in most everything, eggs, sauce, mixed with mayo, mops etc. The "goop" as Barbara Tropp calls the solids that sink to the bottom of the jar, are wonderful in everything from egg salad sandwiches to, well heck use your imagination.

1 cup dried red chilies, flakes, as hot and fresh as you can find
1/3 cup fermented black beans, coarsely chopped, not rinsed
5 cloves garlic, lightly smashed and peeled
5 cloves garlic, minced
2 tablespoons ginger, fresh, minced
2 1/2 cups corn oil, or peanut oil
1/3 cup sesame oil, Japanese style

1. Combine all of the ingredients in a heavy, non-aluminum 2-2 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°, stir almost constantly. Let simmer for 30-minutes, checking to ensure the temperature does not rise. Remove from the heat* and let stand until cool or overnight.

2. Scrape the oil and solids into an impeccably clean glass jar or plastic container.

Store at room temperature. (I store in the refrigerator)

Menu suggestions: Use the oil whenever you want to light a spark. The "goop" that settles to the bottom is a wonderful spicy addition to sauces, noodles, fillings, and marinades.

Note: It is best to use a deep-fry or candy thermometer as oil temperature is hard to judge and will burn quite easily.

* Oil is done when garlic turns light brown.