Ma-La Oil
1 c Corn or peanut oil
1 c Japanese sesame oil
1/2 c Thinly sliced green and white scallion rings
15 Quarter-size coins fresh ginger, smashed
2 tb Szechwan peppercorns
2 tb Shockingly pungent dried red chili flakes
2 ts Kosher salt
Combine all of the ingredients in a heavy, non-aluminum 1-1/2 quart
saucepan. Rest a deep-fry thermometer on the rim of the pot. Over
moderately low heat, bring the mixture to a bubbly 225�F, stirring
occasionally. Let simmer for 15 minutes, checking to ensure the
temp. does not rise. Remove from the heat and let stand until cool
or overnight.
Strain the oil without pressing on the solids; then, discard the
solids. Store the oil in an impeccably clean glass jar at cool room
temperature.
Makes about 2 1/2 cups
Menu Suggestions: Because of the large proportion of sesame oil,
this is a rich oil. A little goes a long way. A spoonful added to a
salad dressing or brushed on the plate on which a fish will steam or
on the skin of a just-smoked or roasted bird gives an inimitable
touch of lushness. If you are a bread baker, brush a bit on your
next loaf; if you are tossing pasta, drizzle a bit on the noodles
just before serving. |