Prep 15 mins
Cook 20 mins
A very tasty hot oil inspired by Barbara Tropp
- 3 large oranges, with unblemished skins
- 1⁄2 cup shockingly pungent dry red chili pepper flakes
- 3 tablespoons fermented black beans, coarsely minced
- 1 large garlic clove, lightly smashed and peeled (up to 2)
- 2 cups corn or 2 cups peanut oil
- 1⁄4 cup japanese sesame oil
- DO NOT RINSE THE BLACK BEANS.
- Choose oranges with unblemished skins which have been kept as free as possible of waxes and dyes, then wash them carefully with a light liquid detergent, hot water, and an abrasive sponge. The effort may seem excessive, but it makes a difference. So too will a sharp vegetable peeler which will pare off the flavorful skin (zest) and not the bitter white pith.
- Wash the oranges as described above. Peel away the thin layer of orange zest (leaving behind the white pith) and finely mince it.
- Combine the chopped zest with all of the remaining ingredients in a heavy, non-aluminum 2- to 2-1/2 qt saucepan. Bring to 225* to 250*F on a deep-fry thermometer over moderately low heat, stirring occasionally, and let bubble for 15 minute Remove from the heat and let stand till cold or possibly overnight.
- Scrape the oil and seasonings ("goop") into a glass container, cover, and store at cold room temperature.
- Menu Suggestions: Be creative with the "goop" made from the seasonings as well as the oil. A spoonful stirred into noodles or possibly meat loaf is a tasty revelation.